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Full text of "An all-western conservation cook book;"

TX 

7/5" 




■ c ^ TELEGRAM 

onservation 

COOK 
OOK 





Published by 

Portland's Fastest Growing 
Newspaper 



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An All -Western 

Conservation 

Cook Book 



CONTAINING ALL THE 
TABLES, RECIPES AND 

IMPORTANT ITEMS 
DISCUSSED IN AUNT 
PRUDENCE'S KITCHEN 
DEPARTMENT OF THE 
EVENING TELEGRAM 




COPYRIGHTED 1917 

MODERN PRINTING ft PUBLISHING CO. 

PORTLAND, OREGON. U. S. A. 



By 

Aunt Prudence 

Mrs. Inie Gage Chapel 
December 15, 1917 






MORAL 

MATERIALS AND MONEY 

si S each little recipe in this book is found to 
^/j_ provide its quota of economy in materials 
== promoting saving by preventing waste — 
we hope that you may also be able to read that 
lesson of financial thrift which is contained be- 
tween the lines, and that this latter type of con- 
servation may benefit you individually as does 
the former contribute to the welfare of your 
country, nationally. 

Let the sum total of your efforts to 
conserve materials and money be 
represented by a GROWING SAV- 
INGS ACCOUNT at the Northwest- 
ern National Bank, Northwestern 
Bank Building, Portland, Oregon. 



Telephone Your 

Want Ads 

to The — — =^^= 
Evening Telegram 

Broadway 200 A 6701 

©CI.A492088 
•JAN 23 1918 



h 



+ 



Introductory 



Portland, Or., Aug. 31, 1917. 

Dear Friends: Of recipe books and 
columns of recipes in the newspapers 
and magazines, just now there truly 
are no end, so that I would not have 
the courage to present anything more 
along the usual lines for your atten- 
tion, but I believe we have something 
very helpful, as I know we have 
something absolutely new to present, 
in a plan for accurate pricing of all 
recipes, with other helpful ideas. 

My desire is to start a new depart- 
ment, not of scientific cooking to 
teach all women the new domestic 
science and cooking school ideas of 
cooking, valuable as these are, for 
these are now so well presented. 

"We want to present not the new sci- 
ence, but the old art, to gather and 
publish the old tried recipes of things 
that mother used to make — the es - 
sential, nourishing things that we 
older women have cooked for years 
in our own families, and that we 
know kept our husbands well and 
gave us happy and well developed 
boys and girls — and especially such 
of these as are the least expensive. 

Our cook books, and the recipes 
copied from them which are published 
in the papers, were all written for 
times of plenty, and not only are un- 
necessarily expensive ingredients 
used in them, but all things that are 
the least imperfect are rejected, leav- 
ing us with much of our war gardens 
unused. We must teach one another 
to cook economically, to utilize all 
the by-products, and with our econ- 
omy we must not sacrifice food 
values, or palatability which is es- 
sential that our families eat the food 
we cook and keep well. We all know 
that simple, plain fare, perfectly 
cooked, is what really keeps us in 
robust health, but while we have a 
general idea of what recipes are the 
cheapest, we don't know absolutely 
what any of them really cost. For 
the very first time, so far as I know, 
we are going to produce a collection 
of recipes of all kinds, whose exact 
cost per person is worked out, so 
that we may know absolutely, not 
only what each meal costs us, but 
the comparative cost of all the recipes 
we use. 

You would not want to feel that the 
ingredients of your prescription put 
up at the drugstore would ever vary 
in the slightest degree. Recipes may 
be just as exact, and it is possible to 
figure out the cost of the ingredients 
oi each recipe. I will do that now, 
at the present high prices, for the 
main items in use. We will print very 
valuable tables of all measures an] 



weights used in cooking, and later all 
common ingredients of cooking priced 
so that it will be very easy for us ail 
to get the absolute cost of each 
recipe. 

If the good housewives of the West 
will feel it their patriotic duty to help 
us, by figuring out some of their tried 
recipes that they like well enough to 
use often, and send them in to help 
other women, we will have a collec- 
tion of recipes that we will all prize 
most highly. This may be truly your 
bit, and as helpful to your country as 
anything you can do. Nothing, at any 
time, is as vital to the life of a na- 
tion as food, and we are told just, 
now by our president and Mr. Hoover 
that we women may play a very reaJ 
part in winning this awful war 
through our conservation of food. 
Some of us housewives and home- 
makers, who have brought our tra- 
ditions of thrift from barren New 
England, understand how to do this 
better than the women who have 
grown up in this warm, luxuriant 
garden land, the fertile Willamette 
valley. Now is our chance to help, 
let us all heed the call. 

I am not a newspaper writer. I 
come from my home to this work be- 
cause I sincely believe it will be a 
great and much needed benefit to all 
women. I believe I have these de- 
cided qualifications for the work: 

First — Accuracy. I can assure you 
that every figure presented to you, 
both in the tables of weights and 
measures and in the price values, will 
be absolutely correct and reliable. 
These will not be just figures copied 
from a book, but they will be worked 
out and most carefully verified by me 
before they are printed, so that you 
can rely upon them in every instance. 

Second — Originality. While it is as 
true, of recipes, as of anything else, 
that there is nothing new under the 
sun, and that the standard propor- 
tions and relations of all cooking 
were absolutely determined long ago, 
yet we are now considering these 
standards from a new angle. We are 
challenging all recipes to show their 
worth in food value, and that they 
bring the price of food inside our in- 
comes as well as that they please our 
palates, which has been the sole 
standard too long. 

No one has tried to tell us accu- 
rately what each recipe really does 
cost before. This will be original 
work for us all. I am finding out the 
exact and comparative cost of our 
fuels here now, of different kinds of 
wood, of gas and electricity. When 
we get that we will have a Bread 



Contest and be able to tell our city 
fathers, who are working' on the 
standardizing' of the price of a one- 
pound loaf of baker's bread — just 
what a first-class one-pound loaf of 
home-made bread really costs. Other 
contests will follow each week. 

We have an ideal medium through 
which to express ourselves in The 
Telegram. It reaches the great mid- 
dle class, to which most of us belong 
more exclusively than any other pa- 
per here. It has ideas and ideals. It 
is most generous in the space and 
money it is willing to contribute to 
make this work a success. 

But the real opportunity for help- 
fulness lies with you. I will get your 
amounts, classify and arrange what 
you send in, and give what I can of 



my own with yours, but I know that 
a great rich mine of experience and 
ability is lying unused for the public 
good among the real homes of this 
home city, and I call on you women 
now to unselfishly put yourselves to 
some little trouble if necessary to 
help the new housekeepers and the 
inexperienced ones who want to cook 
economically, but don't know how and 
have no place to learn, as well as to 
confer mutual benefit on each other. 
Let us respond to our president's 
appeal to us, follow the suggestions 
of Mr. Hoover, and help our beloved 
country to win this great war "to 
make the world safe for democracy." 

Yours Most Sincerely, 

AUNT PRUDENCE. 



Our Conservation Work 

Is Done Under the Following 
Divisions 



I. The Conservation of the Fruits and Vegetables of our War 
Gardens. 

II. The Conservation of Bread. 

1. By flour or meal substitutes for wheat. 

2. By cooked meal or potato substitutes. 

III. The Conservation of Meats by — 

1. The use of Meat Substitutes. 

2. The economical use of meat itself. 

IV. The Conservation of Fats and Sugars, in — 

1. Pastry 

2. Puddings 

3. Some other desserts. 

4. Cakes 

5. Confectionery 

V. Some Lunch Menus for — 

1. School Children 

2. Men and Women in Offices 

3. Men doing heavy outdoor work. 

4. For parties, picnics, evening entertainments, etc. 

VI. Some Holiday Dinner Menus. 




THE IDEAL COMBINA- 
TION STEAM COOKER, 
BAKER AND CANNER. 

Takes all the worry out of 
your cooking. Just think of 
placing a dozen different dinner 
dishes into the cooker at one 
time and FORGET ALL 
ABOUT IT UNTIL THE 
WHISTLE CALLS YOU— with 
perfect confidence that every 
dish will be wonderfully cooked. 

All the flavor and food value 
of the foods is saved. Vege- 
tables, fruits and meats are 
canned and all done over one 
burner of any stove, any kind 
of fuel. Foods retain their full 
weights, are canned without 
breaking up and will last for 
years and years. 

It not only cans but cooks 
full meals and the food is bet- 
ter cooked and the saving is 
tremendous. 

There is no evaporation. Foods 
weigh the same when cooked as 
before. 

The cheaper cuts of meat and 
less expensive foods are made 
as tender and delicious as the 
more expensive cuts of meat 
and the higher priced foods 
cooked by the ordinary method. 

Foods cannot scorch, dry up, 
over-cook, burn. Food may be 
kept hot and delicious for hours. 
Foods may be cooked in the 
same utensils in which they are 
to be served. 



Uncle Sam 
Says: 

"Madame, Save More Food" 

To cut out the cost of at least a ton 
of coal; to spend at least 300 hours a 
year in comfort that would otherwise 
be spent over a hot stove. 

IS THIS WORTH ANY- 
THING TO YOU? 

THE IDEAL, COOKER PRACTICALLY 
COOKS WITHOUT EIRE 

Two quarts of water brought to a 
boiling point cooks all your dinner — 
figure out what that will save you in 
the course of a year. 

Steamer as Illustrated Sells for 



$12 



We want a few live agents throughout 
the Northwest to introduce this won- 
derful invention. Be sure and get our 
offer. Write today while territory is 
open. 

THE VINTON COMPANY, Distributors 

Central Building 
10th and Alder Sts., Portland, Oregon 



Following is a list of dealers handling 
this cooker. Call on them and see for 
yourself. 

Portland, Oregon 

Powers Furniture Co. 

Honeyman Hardware Co. 

Meier & Frank Co. 

Lipman, Wolfe & Co. 

Olds, Wortman & King. 

Edwards Fruniture Company. 

B. H. Bottemiller, 751 Thurman St. 

H. C. Schroeder, 244 Russell St. 

N. F. Noren, 396 E. Clay St. 

H. L. Hammond, 985 Belmont St. 

Roland Bros., 838 Union Ave. N. 

W. M. Taylor, 60 Grand Ave. 

Scritsmier H'dware Co., 838 Mississippi. 

F. H. Wall, 1555 E. 13th St. S. 

D. R. Watson, 1238 Sandy Boulevard. 
Alberta Hardware Co., 894 Alberta St. 
Kern Park Hardware Co., 624 67th St. 

E. Ellis H'dware Co., 146 Killingsworth. 

E. L. Stiff & Son., Salem, Oregon. 
H. F. Clark, St. Johns, Oregon. 
St. Johns Hardware Co., St. Johns, Ore. 
Lents Hardware Co., Lents, Oregon. 
Goff Brothers, Forest Grove, Oregon. 
Frank Busch, Oregon City, Oregon. 
A. W. Metzger, Gresham, Oregon. 
Larkin Prince Hardware Co., Newberg, 

Oregon. 
W. W. Thompson, Oak Grove, Oregon. 
Foard & Stokes Hardware Co., Astoria, 

Oregon. 
St. Helens H'dware Co., St. Helens, Ore. 
D. Corwin, Hillsboro, Oregon. 
Marshall & McCall, Vancouver, Wash. 
W. Swank & Company, Camas, Wash. 



The Conservation 

of Fruits 

and Vegetables 



The Conservation of the Fruits and 
Vegetables of Our War Gardens 

UNDER THIS WE CONSIDER 

1. Seeding and Harvesting. 

2. Drying Fruits and Vegetables. 

3. The Preservation of Fruits. 

The Hot Pack Method 

The Cold Pack Method 

Oven Canning 

Canning Without Heat 

Basis of Our Work 

Individual Tested Recipes for Preserving 

Apples 

Peaches 

Pears 

Oregon Cherries 

Oregon Prunes 

Western Oranges 

Oregon Longanberries 

Oregon Blackberries 

Grapes 

Cranberries 

Watermelon 

Miscellaneous Preserves and 

Jellies 

4. Canning Vegetables and Meats. 

The Cold Pack Method 
Oven Canning for Vegetables 
Individual Tested Recipes for Can- 
ning — 

Corn 

Beans 

Tomatoes 

Beets 

Pumpkin 

Meats and Fish 

5. Pickles and Relishes. 

Mixed Pickles 
Cucumbers 
Tomatoes 
Miscellaneous 



Fall Seeding and Harvesting 



To tell just when our vegetables 
now in the ground should be har- 
vested; what is the best way to store 
those that are not to be canned, and 
what vegetables can safely be left in 
the ground all winter here, the Ore- 
gon Agricultural College gives these 
suggestions for seeding and harvest- 
ing vegetables. As our season was 
late this year, I have gone back a 
little to August 15; this is what we 
are to do and the time to do it: 

August 15-30 — Seeding late lettuce 
for frame use and Chinese cabbage. 
Harvesting tomatoes, sweet corn, 
beans, head lettuce, cucumbers, mel- 
ons, peppers, etc. 

September 1-15 — Seeding spinach, 
fall radishes, turnips. Harvesting to- 
matoes, peppers, eggplant, sweet corn, 
celery, onions, squash, etc. 

September 15-30 — Seeding radishes 
outside, setting lettuce in frames. 
Harvesting fall cabbage, cauliflower, 
head lettuce, late sweet corn, pars- 
nips, celery, late string beans, lima 
beans, tomatoes, peppers, eggplant, 
etc. 

October 1-15 — Transplanting into 
frames lettuce plants. Seeding rad- 
ishes in frames. Harvesting late corn, 
tomatoes, eggplant, peppers, fall let- 
tuce, late beans, parsnips, kale, cel- 
ery, etc., store squash, onions, pump- 
kins. 

October 15-30 — Transplant into the 
garden cabbage plants for early 
spring. Harvesting late spinach, brus- 
sels sprouts, late cabbage, cauliflow- 
er, celery, carrots, parsnips, salsify, 
head lettuce, onions, peppers, fall tur- 
nips, winter radishes. 

November 1-15 — Finish transplant- 
ing cabbage plants, also transplant 
more lettuce for early spring. Har- 
vesting late cauliflower, late cabbage, 
late lettuce, brussels sprouts, etc. 

November 15 — Harvesting frame 
lettuce, radishes, etc., and late crops 
still in the garden. 

What I write you today has been 
worked out from different sources, 
but it is all authoritative, and I have 
a good guarantee of each item. It is 
not at all for farmers, or experienced 
gardeners, but simply for the city 
people who are raising their war gar- 
den this year for the first time, and 
don't know just where to go to find 
out how to harvest their crops. There 
is no place that I have found where 
the information here given is ar- 
ranged and condensed for the prac- 
tical use of the city gardener. It is 
also possible that the experienced 
gardener may find some item here he 
didn't know. I found out a number 
of things myself in my researches. 



I notice some things here that can 
be treated differently. If you haven't 
much time to gather your crops this 
fall, many of these can safely be left 
out in the ground in this climate for 
many months — some all winter. For 
instance, kale, which makes fine win- 
ter greens, is improved in quality by 
frost. I have seen plants seven years 
old in Southern Oregon which had 
been cut often, and had grown on 
continuously. Also parsnips and sal- 
sify are improved by frost, and are 
better left out, except that all vege- 
tables left in the ground must be in 
well-drained soil, as standing in wa- 
ter ruins any of them. 

Cabbage is left in the fields in the 
country around here till late in win- 
ter, but be sure it is the late variety 
of all these you leave out. Brussels 
sprouts are more hardy than cabbage. 
Cauliflower is more tender, but it will 
stay out till frosts begin, and lettuce 
is green and ready to use till very 
late. It may be covered on frosty 
nights and kept for months. 

One thing worth trying is to leave 
the roots of cabbage and cauliflower 
in the ground, cutting off heads as 
high as possible. Often good, small, 
new heads will grow on the old stalks. 

Carrots, turnips, rutabagas, pars- 
nips and long winter beets can be left 
out and dug as wanted for use, and 
we all know how fine parsley is in 
winter. In Southern Oregon you can 
have the finest of green onions all 
winter, right out in the ground, from 
seed sown late. 

Some farmers leave their potatoes 
in the ground till spring, but it is 
very hard to find the rows to dig 
them after the vines are gene, and it 
is better to dig them by February 
anyway, as there is danger of their 
sprouting after that if they get too 
wet. 

Be sure to get squash in before 
frost, as they are very easily injured, 
and take care that the stem is not 
broken from the squash, and that the 
fruit is not bruised, or it will not 
keep well. 

Now a few suggestions in regard to 
storing the vegetables you gather. 
Put all vegetables where they will 
have some ventilation and will not 
be too warm and yet will not freeze. 
Pick over occasionally and remove all 
decaying matter, as a little of it soon 
spoils the rest. Beans should be left 
on the vines till dry. With our hot, 
dry weather many are dry now and 
must be gathered before they shell 
on the ground. Pull vines ana all and 
put where they will dry thoroughly; 
then shell by pounding in a box and 



is 



TELEGRAM CONSERVATION COOK BOOK. 



set the family at a picking over con- 
test in the evening. 

Before digging your potatoes for 
winter you must wait for the first 
fall rains to cool the ground, or they 
will shrivel. 

J. D. Mickle, Oregon food commis- 
sioner, gave me some very valuable 
advice about gathering and storing 
potatoes and other root crops. He 
said when harvesting them don't let 
them be exposed long to the wind, 
any more than to the sun, or don't 
leave them open in a basement or 
shed, where the wind can blow on 
them, as that is what gives them the 
bad taste we sometimes notice. When 



asked how people in a small city 
house with no cellar, or in a house 
with a furnace in their cellar, could 
store their potatoes on their own 
premises, he said to choose the best 
drained part of your lot (it must not 
be a place where water stands in the 
winter), and to lay out a circle on 
the ground as large as you want your 
pit to be. Then dig a trench or drain- 
age ditch around this circle, throwing 
all the dirt on the central space. 
Level it, and on this pile your pota- 
toes in a conical shape. Now cover 
this with six to eight inches of straw, 
and over that the same thickness of 
earth, and your potatoes will keep 
well. 



DRYING VEGETABLES AND FRUITS 



The papers and magazines are full 
just now of enthusiastic advice and 
elaborate recipes for the drying of 
fruits and vegetables, and conscien- 
tious housewives who are trying to 
do every "bit" that they possibly can 
do "to help win the war" are presum- 
ably laboring early and late drying 
everything in their gardens. 

But are there not local conditions 
involved that might "give us pause" 
— at least long enough to decide 
whether drying is the thing for u#. 
These bulletins from Washington are 
sent out to the whole United States, 
and each locality must decide what 
is most adapted to it. On the barren 
hills of New England dried fruit was 
esteemed a luxury. My mother con- 
tended to the day of her death that 
no pie equaled dried peach pie, but 
she never made one that I could eat, 
though she was a most excellent cook. 
In the long Alaskan winters dried or 
dessicated vegetables are a real lux- 
ury, their light weight and ease of 
transportation making them exactly 
meet the requirements of the condi- 
tions of life there. I suppose this is 
also true of the army. But here in 
the old Willamette valley, famed far 
and near for the productivity of its 
soil, its equable climate and its win- 
ters so mild that grass is green and 
many vegetables that in most other 
localities must be harvested can be 
left right out in the ground all win- 
ter here, why should we wish to dry 
our vegetables? 

One of our state bulletins from the 
O. A. C. suggests that country com- 
munities go in together and dry the 
same things for export, which would 
undoubtedly be a wise business move, 
but we are now talking about our 
own home gardens and how best to 



preserve their products for our own 
families. Of course, sometimes when 
we are too busy about other things 
some of our vegetables get ahead of 
us and dry themselves before we 
know it. The unexpected drouth and 
hot weather that struck us the last 
of June gave us all a nice crop of 
dried peas for winter soups instead 
of the delicious canned peas we had 
planned, and many of our string 
beans may "get too old" to be good 
green, but are all fine dry beans for 
winter. In these and similar cases 
we'll take what we get and be thank- 
ful. If this frightful war continues 
five or ten years we may all need 
to dry vegetables and fruits, but we 
surely can get cans of some kind this 
year. 

It might be well to try drying a few 
things this year as an experiment. 
Or a little desiccated vegetables might 
be bought at any of the large gro- 
ceries to see if our families relish 
them, remembering that the big es- 
tablishments can dry quicker and so 
preserve much more of the natural 
flavor than is possible to us. 

We are urged to kee^ «ur families 
well by supplying sufficient nourish- 
ing food, and this food must also be 
palatable or they will not eat it and 
their health will suffer. 

I suppose there is no place in the 
United States where a greater variety 
and abundance of fruits and vege- 
tables exist for more months of the 
year than right here in Western Ore- 
gon, so let us take a sober second 
thought before we feel it right for 
us to adopt the same methods of con- 
serving our food that are necessary 
in barren New England or the frozen 
North. 

AUNT PRUDENCE. 



COLD PACK CANNING. 



THE PRESERVATION OF FRUITS 



Drying is the oldest method of food 
preservation. Sun drying goes back 
of all historic records; then preserver, 
jams, etc., came to be known, and 
about 100 years ago glass cans that 
could be sealed were invented, and 



shortly after this method was ex- 
tended to the cheaper tin can. Since 
then these, with many new inventions 
and perfections, have been our most 
widely used method of preserving 
fruits and vegetables. 



HOT PACK OR OPEN KETTLE METHOD 



In canning, various methods have 
been divided under two main heads, 
the "Hot Pack" and the "Cold Pack." 
The hot pack is simply our old meth- 
od of cooking fruit or vegetables and 
putting them into the can hot. It is 
also sometimes called the "open ket- 
tle method," and when only a small 
quantity of fruit or of any vegetable 
that will keep by this method (like 
tomatoes), are to be done at one time, 
this is the best method to use, the 
most economical of labor and fuel, 
and giving excellent results, if care- 
fully done, as follows: 

(a) Fruit carefully prepared, reject- 
ing all imperfect parts. 

Note. — This does not imply using 
only perfect fruit and vegetables, as 
is usually called for in recipes. It is 
a little more work to cut away the 
rotten or hard, etc., parts, but it 
should be done this year. A half or 
quarter of an overripe peach makes 
perfectly good marmalade, if you are 
sure that the portion you use is abso- 



lutely free from rot; and all culls of 
tomatoes, that you will take the 
trouble to go over very carefully, cut- 
ting out all green, rotter or hard 
spots, and cooking the pulp thorough- 
ly, make most excellent soup stock, 
etc. 

(b) Thorough cooking, as given in 
recipes, and a little longer if fruit 
doesn't seem fully cooked. 

(c) Absolute "surgical cleanliness" 
of utensils. This means to have your 
can and tops in really boiling water, 
so that every part is fully sterilized. 
Then to dip the rubber in for a mo- 
ment with fork, etc., just before ad- 
justing it, being sure your fingers do 
not touch the inside edge in adjusting 
it, and screwing lid down tight. 

(d) Getting your fruit in the can, 
and top on as soon as possible. If 
you use a funnel, cup, spoon, etc., in 
putting the fruit in the can be sure 
each of these is sterilized in the boil- 
ing water. 



COLD PACK CANNING 



"Cold Pack" canning is putting the 
fruit and vegetables in the can cold, 
and then applying heat outside the 
can to cook. "We give a brief descrip- 
tion of this method of canning. You 
can find it given more fully in state 
and government bulletins and in ex- 
tracts from them published in many 
magazines and newspapers. This Is 
the newest approved method, though 
my first book on canning by this 
method was published in 1890, and I 
paid $10 to learn it that year. Cold 
pack canning is so called because the 
fruit or vegetables to be canned are 
put into the can cold and raw and 
cooked later in the can. The latest 
important addition to the method is 
the blanching and cold dipping. This 
process, going as it does from 212 de- 
grees Fahrenheit to 80 degrees or un- 
der, forces such a sudden change of 
temperature upon the fruit or vege- 
table that, besides setting the color, 
loosening the skin and shrinking the 



product, it kills the bacteria which 
would cause the fruit or vegetable to 
spoil. Be sure not to slight any part 
of this process. If you use hot in- 
stead of rapidly boiling water to 
blanch a vegetable, and it is not cold 
dipped at once, it may lose its color. 
If the vegetable is allowed to remain 
in the boiling water more than the 
specified time it becomes cloudy (es- 
pecially peas). Also if your vegeta- 
bles are not blanched for a long 
enough time they will shrink, so be 
sure to watch the clock. Do not put 
vegetables or fruit into the water 
until it is rapidly boiling, remove it 
as soon as the time is up, and cold 
dip immediately. 

When the cold product is packed in 
hot glass jars and boiling water 
added, still another change of temper- 
ature from cold to hot occurs, thus 
causing the destruction of harmful 
spores or bacteria, and the remainder 
of the process completes the steriliza- 



TELEGRAM CONSERVATION COOK BOOK. 



tion and preservation of the fruit. 
Blanching- is the same as parboiling. 
It means that the product is left in 
the boiling water for a longer period 
than is indicated by scalding. For 
the time for each of our common 
vegetables or fruits see the table at 
the close of this description. This 
table is very valuable and should be 
always consulted and faithfully fol- 
lowed in using this method. 

Cold dipping means plunging imme- 
diately into enough cold water to en- 
tirely cover your product and at once 
removing the same. Most fruits 
should not be blanched, but all which 
are must be cold dipped at once. (See 
table.) All vegetables must be 
blanched and cold dipped. The can- 
ning procedure consists of five steps: 

1. Scalding or blanching, by placing 
products in a cheesecloth bag or dip- 
ping basket, plunging them into rap- 
idly boiling water sufficient to en- 
tirely cover them, and letting them 
remain from 1 to 15 minutes. (See 
table.) 

However, in the case of greens or 
green vegetables, the volatile oils and 
color are better preserved by placing 
them in a colander set over a vessel 
of boiling water and covered as tight- 
ly as possible for the required time. 

2. Immediately upon removing from 
the boiling water or steam, plunge 
into cold water of as low a tempera- 
ture as possible. Remove at once and 
drain for a few moments. In the 
meantime be sure your boiler is ready 
and the water boiling hot. 

3. Pack at once, the sooner the bet- 
ter, carefully into hot jars, taken 
from the container, where they have 
been sterilizing. In fruits, boiling hot 
syrup or hot water (see table) is then 
added. In the case of vegetables hot 
water is used and one teaspoonful of 
salt to each quart added as seasoning. 
The scalded rubbers and tops are 
then put in place, the tops closed 
lightly to allow the steam to escape, 
and the cans placed in the boiler. 
Slats, cloths, a wire bottom or wooden 
rack of some kind must have been 
fitted to the bottom of the boiler, so 
that the cans do not set directly upon 
the bottom, but the water can move 
underneath them. The water in the 
boiler should be clean and boiling 
hot before cans are put in and must 
cover tops of the jars by at least one 
inch. 

Note. — Some methods of canning 
advocate having the water come 
to within an inch or two of the top 
of the can instead of completely cov- 
ering it. If the water is to cover 



completely you must be very careful 
to have it perfectly clean, as it will 
boil in and out of your jars. You 
should scrub your boiler carefully, fill 
it with pure clean water and put 
nothing in it but metal can racks to 
hold your cans. Any wooden slats, 
etc., will discolor the water and give 
it a bad taste. Also you cannot pack 
your cold-dipped fruit into cold cans 
and put them into boiling water with- 
out their breaking. You must set 
each can, for a moment, in a pail of 
good hot water, so it will be thor- 
oughly warmed before it is set in the 
boiler of boiling water. However, 
you can put your cans into cold or 
warm water in the boiler and let it 
come to a boil over them. Fruit or 
vegetables keep perfectly processed 
in this way. 

4. The processing begins as soon as 
the water boils vigorously around the 
cans in the boiler. Watch the clock 
for the exact time. If using a wood 
or coal stove be sure the fuel does 
not get low and the water stop boil- 
ing. In any case it is only the exact 
time that the water is really boiling 
that is counted. For this see table. 

5. Sealing. When the time is up 
cans must be removed from the boil- 
er and tops tightened at once. They 
should then be set upside down to test 
for leaks. If leakage occurs the tops 
can be further tightened until com- 
pletely closed. Do not expose to 
drafts or they may break. Store in a 
dark, cool, dry place. 



Time Table for Cold Pack Canning 
of Fruits. 



1 




Scald I 


Boili'g 


Products. 


Syrup 


or 


in Cans 


1 


1 


Blanch |212 deg 




IS IWI 


1 to 2 min.] 


16 min. 


Blackberries. 1 


IS iwI 


No I 


16 min. 


Blueberries . . 1 


IS 1W| 


No I 


16 min. 


Cherries ] 


IS 1W| 


No 


16 min. 


Cranberries ..1 


3S 2WI 


No 


16 min. 


Currants . . . . | 


is iwI 


No I 


16 min. 


Dewberries . . 1 


IS 1W! 


No 


16 min. 


Gooseberries. 


3S 2W 


No | 


16 min. 




IS 2WI 


No 


16 min. 




1S2WI 


1 to 1 min.l 


16 min. 


Plums 


IS IWI 


No 1 


16 min. 


Raspberries . . 


IS 1W 


No 


16 min. 


Rhubarb 


1 S 1W 


1 to 2 min. 


16 min. 


Strawberries 


2S 1W 


No 


16 min. 


Citrus Fruits. 


I 


1% min. 


12 min. 




IS 2WI 


lio min. 


20 min. 


Pears 1 


IS 2WI 


1% min. 


20 min. 


Pineapple . . . 1 


IS 2WI 


10 min. 


30 min. 




I 


6 min. 


140 min. 


Figs 1 


IS 1W|15 to 20 m. 


140 min. 



S stands for Sugar. W for Water 
and the figure preceding each indi- 
cates the number of parts used. 



OTHER METHODS OF CANNING. 



OVEN CANNING 



To can with a wood fire in the oven 
leaves the top of the stove free to 
cook and preserve. To can in the 
oven such things as peaches, pears 
or small fruits, prepare fruit as you 
would to can, only place in jars cold, 
cover with cold syrup, put covers on 
part way. If economy jars are used 
put on but one clamp, and set jars 
in any large flat pan with about one 
or two inches of water in bottom. 
Set this in oven. When the oven is 
cold build your fire and let boil 40 
minutes to one hour. Berries will be 
done in 20 to 30 minutes. You do not 
need anything under your cans in the 
pan, but you must put an extra grate 
on the bottom of your oven, under the 
pan. It is best to prepare the fruit at 
night and put it in the oven, ready 
for the morning fire. 

MRS. W. W. "WILLIAMS, 

1411 Rodney Avenue. 



Our attention has been called by 
Mrs. Williams to a method of oven 
canning which is very convenient and 
economical for those using coal or 
wood for cooking, and is a great sav- 
ing of time over the cold-pack method 
for those using electricity or gas. 
This method takes the place of the 
hot-pack method, with results like 
the cold pack, as it keeps the fruits 
whole in the cans and preserves most 
of the flavor and aroma that escapes 
in the air in the open-kettle method. 
Fully described, this method is as 
follows: 

1. Have your cans sterilized in boil- 
ing water as usual. 

2. Pack the raw fruit, cut or whole, 
as compactly as possible without 
crushing it, in the cans up to the 
first rim. 



3. For sweet fruits have syrup 
made of % pound (1 cup) of sugar to 
% pint of a pint (iy 2 cups) of water, 
or 5 quarts of water to 6 pounds of 
sugar, or for very sour fruits use % 
of a pound of sugar to a pint of wa- 
ter, or 6 quarts of water to 9 pounds 
of sugar to a dozen quart jars. Let 
syrup come to a simmer and be ready 
when cans are packed. 

4. Fill jars packed with fruit with 
above hot syrup to one inch below 
the top. 

5. Place cans in racks in dripping 
pan, or if you have no racks fold 
cloth below them, not allowing cans 
to touch each other, and pour hot wa- 
ter in the dripping pan so it will be 
about one inch deep around the cans. 
Set in the oven. 

6. Cover cans with small tin cov- 
ers or a large piece of tin weighted 
down, or a piece of sheet iron, but 
not the can covers, as it may burn 
and spoil them. 

7. If the oven is moderately hot, al- 
most close the door. If hotter it 
takes less time, and in 15 to 30 min- 
utes the fruit will be done, but in any 
case leave the fruit in until the syrup 
in the jars beads on top. Mrs. Will- 
iams suggested putting the cans in 
the oven the night before, and letting 
them warm up with the fire in morn- 
ing, and this seems to be a safe and 
economical method. 

8. Take out the pan with jars from 
the oven. Have ready more of the 
syrup added before, boiling hot, and 
fill each can to overflowing with it. 
Put on sterilized rubber and screw 
down sterilized top (just out of boil- 
ing water). Test for leaks and put 
away as usual. 



OTHER METHODS OF CANNING 



To Boil Fruit in Jars. 

Make a syrup of two pints of sugar 
to one of 'water, pare and halve the 
fruit, rinse in cold water and pack 
in jars. Fill the jar with hot syrup 
until brimful. Place jars in wash 
boiler of tepid water, bring the water 
gradually to a boil and boil from 10 
to 20 minutes. — Mrs. Trustman, 1034 
Glenn avenue North, Portland. 

How to Can Fruit. 

Mrs. Finnell, 4543 Sixty-first street 
Southeast, sends the following: Take 
any kind of fruit and fill jars, such 
as plums, prunes, peaches, pears, etc. 
Fill jars with syrup one inch from 
top. Make the syrup out of water 
with 1 cup of sugar for a quart can 



of fruit. Put in steamer and steam 
for 15 minutes. Take out and fill 
cans with boiling water if not full 
and seal tight. This is excellent, as 
the fruit remains whole. 

Canning Without Heat. 

Here are some recipes that I have 
tried and found to process the fruit 
perfectly. The pineapple in cold 
syrup is the way the pineapple fruit 
used at soda fountains is preserved. 
In all cases cans, etc., should be ster- 
ilized. 

To Can in Cold Water — It is not 
generally known that a few acid 
fruits and vegetables will keep per- 
fectly canned cold. Gooseberries, 
cranberries or rhubarb may be canned 



u 



TELEGRAM CONSERVATION COOK BOOK. 



by selecting fruit in prime condition, 
not overripe or overgreen. Place any 
one of the above in sterilized cans, 
packing as tightly as possible to the 
first screw of the jar; put on rubbers 
(leaving off lids), and submerge jars 
under water that has been boiled and 
allowed to cool. Fasten lids tightly 
under water, take out and tighten 
again if possible. Wrap jars in brown 
paper and set in a cool place. 

When using above fruit drain off 
the water and make syrup of it to 
suit the taste and put back on fruit. 
It is always best to filter the water, 
after boiling, through a piece of 
cheesecloth, before processing by this 
method. 

To Can in Cold Syrup — To can pine- 
apples, cut up pineapples in small 



slices or pieces, take 1& pounds of 
sugar to 1 pound of pineapple, and 
place in layers in a stone crock over 
night, putting in a cold, dark place. 

The next day transfer your pineap- 
ple to glass jars, and fill jars to the 
top with the juice which has drawn 
over night, and seal the jars airtight. 
Use sterilized can tops and rubbers, 
and use them hot, so they will tighten 
better, but the cans should be used 
cold, after being boiled and left to 
cool under the same water. To can 
quinces always use 1% pounds of su- 
gar to 1 pound of quince, but steep 
the sliced quinces in boiling water 
for one-half an hour, before using the 
same process as above, covering your 
crock with toweling to preserve 
aroma. AUNT PRUDENCE. 



RECIPES 



Basis of Our Canning Contests. 

Better than any prize given is the 
consciousness of being helpful to 
other women in this time of national 
crisis. Under these circumstances our 
contests will not be ordinary ones, 
based largely on palatability and ap- 
pearance, but will be almost entirely 
decided by economy, on 

1. Economy of money and mate- 
rials, especially in the use of the by- 
products of our own gardens — the 
culls, the parts of our fruits and veg- 
etables that we usually throw away. 
How have you learned to save and 
use in desirable ways these waste 
portions that must not be wasted this 
year? 

2. Economy of time. How have you 
learned to economize on time, to can 
with less work and yet be absolutely 
sure that your finished product will 
"keep?" The judges will not accept 
just your belief in this last, as you 
might have had special luck for once, 
but they must see that it is reason- 
able that your canning should keep 
by your method. 



3. Another element will be palata- 
bility, with especial reference to va- 
riety — new flavors and seasonings to 
give relish to the staple vegetables 
that we must use day after day next 
winter. 

4. If material such as oranges, pine- 
apple, nuts, etc., not grown here, is 
used in your recipes, it will discount 
the value of the recipe considerably. 

5. The time required in cooking, 
the fuel used and kind of fire, must 
be stated in all recipes, as this makes 
a difference in both cost and labor; 
other than this, we do not ask the 
cost of any ingredient. 

6. All recipes must be signed with 
the sender's name and address, as 
stated previously. This is to imply 
a personal guarantee that what she 
sends has been tested by her recently 
and that she knows it to be a reliable 
method to use. 

7. Recipes sent are not required to 
be your original discovery, but you 
are asked for newer and better meth- 
ods that are little known. 



Apples 



Mrs. W. R. Crow, 1153 Forty-ninth 
avenue Southeast, sends the follow- 
ing: I am sending all my pet recipes 
and hope others find them as useful 
as I have. I use a wood range for all 
my work. So keep a supply of wind- 
fall apples, which are very cheap. 1 
peel, core and cut each quarter in 
three pieces and keep the oven and 



warming closet spread full, stirring 
several times a day. In three days 
they are dry and will not take up the 
glass jars that are needed for other 
foods. I dried 40 pounds in one week 
and my fire was not going half the 
time. Prunes may be pitted and dried 
also while the following things are 
preparing on the top of the stove: 



The Associated Press — the Correct News 



CONSERVATION OF APPLES. 



Cider Apple Sauce. 

Three pounds apples pared, cored 
and quartered, 1 quart sweet cider, 
2-3 pint sugar. Put the fruit in the 
kettle with the sugar, cover with the 
cider, cook until thick and can in 
either glasses or jars. — Mrs. Crow. 

Cider Apple Sauce No. 2. 

Grandmother's favorite. Two quarts 
cider, boiled down to one quart, 1 
quart apples, the largest and best to 
be had, pared and quartered. Cook 
the apples, a few at a time, in the 
cider until they can be pierced with 
a straw. Skim out on a flat dish, 
draining back into the kettle all extra 
cider. Keep cooking in this manner 
until apples are all cooked. Place ap- 
ples in a stone jar, boil the cider 
down until like thin syrup and pour 
over the apples. This keeps well. — 
Mrs. Crow, 1153 49th avenue S. E. 

Apple Sauce for Apple Pie. 

Do not allow one apple that falls 
from the trees to go to waste, and 
use any kind of an apple. "Wash and 
remove all parts damaged. (This can 
be done in the evening.) Cover with 
cold water and let them stand over 
night. Boil the next morning with 
the breakfast fire (do not remove any 
of the water). When tender, drain 
through colander and set juice aside. 

Now put the pulp through the col- 
ander; return it to the fire and boil 
15 minutes and can for pies. If one 
wishes to add sugar and spice to taste 
before canning, well and good. 

Those who have prunes may make 
another pie mixture by taking one- 
third prunes to two-thirds apples and 
preparing as above. Use the prunes 
now, hard and unripe as they are. I 
have just finished making gallons, 
which have a lovely color. 

Take the juice that you drained off 
the apples, or the apples and prunes 
mixed, and drain through the jelly 
bag. Return it to the fire, and when 
it has boiled can in glass jars or bot- 
tles for jelly in the winter. It will 
be a bright red and makes delicious 
jellv or syrup in the winter by the 
addition of sugar as usual. — Mrs. W. 
W. Williams, 1411 Rodney avenue. 

Canned Apples With Flavor. 

When we can ordinary apples we 
know that they are tasteless and in- 
sipid, fit only for pies. But if these 
same apples are canned green they 
will retain all their flavor and taste 
like fresh apple sauce. — Mrs. W. W. 
Williams. 

Fried Apples. 

Slice either sour or sweet apples in 
slices % inch thick, fry in hot Crusto; 
when light brown on one side, turn, 



sprinkle with salt and pepper and 
serve as a vegetable. They are de- 
licious fried with sliced onion also. — 
Mrs. Williams. 

Apple Butter. 

Take nine gallons of cider, boil 
down one-third, add to the boiling ci- 
der three gallons of apples that have 
been pared and quartered; boil rap- 
idly for two hours, so as to prevent 
them from sinking; when they com- 
mence to sink stir so as to prevent 
them from burning; add sugar and 
spices to suit the taste, stir constant- 
ly until the mass is reduced to a 
thick, smooth pulp. This generally 
takes from 30 to 40 minutes. Place in 
crocks and tie cotton batting over the 
crock. — H. I. Blitz. 

Apple Jam. 
Select nice, tart and well-flavored 
apples; chop them fine, removing the 
core; to each one pound of prepared 
apples as described use one pound of 
light brown sugar. First pour over 
the sugar one gill of cold water; put 
this in a kettle on the stove, skim 
syrup clean, then put in your apples 
and scrape into this the yellow rind 
of one lemon and squeeze in tire juice 
of lemon, scrape and slice one small 
green ginger root to each pound of 
apples and boil all slowly until apples 
look clear, stirring just enough to 
prevent burning. When the jam is 
cooked sufficiently allow it to cool in 
the kettle, put into glasses or jars 
and seal as directed in jellies and 
jams. — H. I. Blitz. 

Apple Jelly Without Sugar. 

Select juicy, white-fleshed, sub-acid 
fruit, perfectly sound and mature, but 
not mellow. The snow apple is one of 
the best for this purpose. Wash well, 
slice and core, without removing the 
skins, and cook. Drain off the juice, 
and if a very clear jelly is desired 
filter it through a piece of cheese- 
cloth previously wrung out of hot wa- 
ter. Boil the juice, rapidly at first, 
but more gently as it becomes thick- 
ened, until of the desired consistency. 
The time required will vary with the 
quantity of juice, the shallowness of 
the dish in which it is boiled and the 
heat employed. One hour at least will 
be required for two quarts of juice. 
When the juice has become consid- 
erably evaporated test it frequently 
by dropping a few drops on a plate 
to cool, and when it jellies sufficient- 
ly remove at once from the fire. A 
much larger quantity of juice will be 
required for jelly prepared in this 
manner than when sugar is used, 
about two quarts of juice being re- 
quired for % pint of jelly. Such jelly, 
however, has a most delicious flavor 
and is very wholesome. It may be di- 



TELEGRAM CONSERVATION COOK BOOK. 



luted with water for a very fine 
drink. Where so many cull apples go 
to waste as do in our fine Western 
apple orchards, where all imperfect 
apples are rejected, this recipe should 
prove, very useful. Of course, where 



you have access to an evaporator the 
juice can easily be turned into jelly 
for you in large quantities, and can 
be used as a base to make all kinds 
of jelly, as Mrs. Nat Smythe suggests 
later in her jelly making. 



Peaches 



Canned Peaches. 

Scald peaches to remove skin and 
put them in a pail of cold water un- 
til you have a sufficient number to 
can. This will keep them from turn- 
ing brown. Make your syrup by 
using one cup sugar to two cups wa- 
ter. Now have your jars ready, and 
as you cut your peaches in halves 
place them in jars. Leave two pits in 
the bottom of each can, pour over the 
syrup and place jars in boiler. Boil 
16 minutes after the water begins to 
boil, or can as directed in the oven. — ■ 
Mrs. W. W. Williams. 

Peach Preserves. 

Select fine ripe peaches, pare, halve 
and stone them; allow one pound su- 
gar to one pound fruit and put a layer 
of sugar in the kettle, then a layer of 
peaches, and so on alternately, until 
all are used. Cover and let stand 
until next morning; then bring to a 
boil quickly and let it simmer mere- 
ly until the fruit is clear and tender. 
Blanch and add four peach kernels 
for each pound of fruit. When it be- 
gins to boil, place fruit in glass jars, 
cover with syrup and seal. — Mrs. 
Williams. 

Peach Marmalade. 

Choose fine, ripe peaches, pare, 
stone and cut them up; add a very 
little water and cook in a double 
boiler until reduced to pulp; pass 
through a colander and allow % of a 
pound sugar to each pound of pulp. 
Put it on the stove and boil until it 
will jelly, or until it will drop from 
the spoon in clots. Stir it from the 
bottom with a 'wooden spoon all the 
time it is on the fire to prevent burn- 
ing. When done seal in jars. — Mrs. 
Williams. 

Peach Marmalade. 

Two quarts overripe peaches, peeled 
and cut fine, 1% quarts sugar added 
to fruit, 1 cup water. Stir and let 
stand two hours. Break six peach 
kernels, shred fine and add to fruit. 
Put over slow fire, stirring often and 
cook until clear and thick. Put in 
glasses or jars. 

Overripe plums or prunes, especially 



the silver prunes, are good made up 
this way, with the addition of the 
different combinations of spices or a 
half cup vinegar added, so the house- 
wife may have a variety of canned 
goodies with but little trouble. 

Suggestions — We are most of us fa- 
miliar with all the plain canned fruits 
and vegetables, so will not send in 
any recipes for those. The petite 
prunes may be dried in the oven and 
are a fine substitute for raisins if 
cut small. — Mrs. W. R. Crow, 1153 
Forty-ninth avenue Southeast. 

Sweet Pickled Peaches. 

Remove skins from fruit and cut in 
halves. Stick two whole cloves in 
each piece of fruit and cook until soft 
in a syrup made by boiling together, 
for 20 minutes, 2 pounds of brown su- 
gar, 1 pint vinegar and 1 ounce of 
stick cinnamon. This amount of 
syrup will serve to cook one peck of 
fruit. Seal in glass jars. — Bertha 
Blowers, Hood River, Or. 

Sweet Peach Pickles. 

Select fine peaches, not over ripe, 
and not very large; pack them in a 
jar. Take 2 quarts sugar to 1 quart 
of vinegar, 1 tablespoonful cloves and 
broken stick cinnamon (tied in a 
bag) to each quart of vinegar; boil 
it 5 minutes and pour hot over fruit. 
The next day turn it off and boil 
again, and pour hot on the peaches 
again; repeat for three days. The 
last time you boil the syrup add the 
peaches, let them come to a boil, re- 
move to jars. Boil down the syrup 
20 minutes, cover the peaches with 
the syrup and seal. — Mrs. W. W. Will- 
iams. 

Peach Jelly. 

Use one part very sour apple juice 
to two parts peach juice, and make 
like other jellies. — Mrs. Williams. 

Fried Peaches. 

Choose ripe peaches (freestone), 
cut in two, remove stone. Pry in x k- 
inch hot fat; turn when light .brown; 
remove to dish with the hollow side 
up. Snrinkle with sugar and serve. — 
Mrs. W. W. Williams. 



Pears 



Canned Pears. 



Peel pears, quarter them and place 
in jars. Cover with a syrup made 
from 1 cup sugar to 2 cups water. 



Boil in boiler or place in oven as 
directed. Pears are easily boiled in 
the open kettle and then put into jars 
and sealed. — Mrs. Williams, 1411 Rod- 
ney avenue, city. 



CONSERVATION OP PEARS. 



Canned Pears. 

Pare fruit and cook whole with 
stems left on, or they can be cut in 
halves or quarters, removing cores. A 
small piece of ginger root or lemon 
rind may be cooked with the syrup, 
which is made of 1 part sugar and 2 
parts water. Cook until fruit looks 
transparent and can be pierced easily 
with a stiff straw or a knitting nee- 
dle, and can. — Bertha Blowers, Hood 
River, Or. 

Pear Chips. 

Eight pounds of pears, cut in chips; 
6 pounds sugar, \i pound preserved 
ginger, cut fine; 4 lemons, cut fine; 
mix all and let stand 4 hours. Then 
stew until thick; if pears are juicy 
use no water. — Mrs. E. G. Compland. 
Preserved Pears. 

Take acid pears for preserving. If 
the fruit is small preserve it whole; 
if large cut in halves; peel the pears 
with a silver knife, dropping them 
into cold water as fast as they are 
peeled to prevent discoloration. When 
the fruit is all prepared weigh the 
pears and allow a pound of sugar to 
each pound of pears. Put the fruit 
over the fire with just enough water 
to cover it and boil it gently until it 
is tender enough to yield to a slight 
pressure of the fingers; meantime put 
the sugar into the preserving kettle, 
adding to each pound a pint of cold 
water, and to every five pounds of the 
sugar add the thinly pared yellow 
rind and juice of 2 lemons and 2 
ounces of green ginger root scalded 
and scraped. Boil the syrup and re- 
move all scum as it rises. When the 
pears are boiled, as directed, put them 
into the syrup and boil them until 
they look clear. When the pears are 
thoroughly penetrated with the syrup 
remove the preserving kettle from the 
fire, allow the preserves to cool and 
put them in glasses or jars as usual. 
—I. G. C. 



Pear Butter. 

Use your overripe pears for butter, 
peel and remove cores, place in pan 
with 1 cup of water as soon as they 
begin to cook. Mash when well 
boiled down to pulp, add 1 cup of 
sugar to each 3 cups of pulp; let cool 
on back of stove two hours. Stir 
with wooden spoon and do not allow 
it to burn. When very thick can. — 
Mrs. Williams. 

To Can Baked Pears. 

Place pears in baking dish, add one 
cupful sugar, cover one-third way 
with water and bake. When done, 
place in Economy jars with fork, set 
in pan of hot water, bake in oven 
for 20 minutes. Remove from oven, 
put on second clamp and set aside to 
cool. — Mrs. W. R. Crow, 1153 Forty- 
ninth avenue Southeast. 

Pickled Pears. 

Peel pears and, if large, cut in two. 
Take out core. Put four cloves in 
each piece. Have on the stove four 
cups of sugar mixed with one cup of 
water and one cup of vinegar. Put 
pears in, cook till tender and seal. — 
Mrs. C. R. Moody, 6829 Forty-sixth 
avenue Southeast. 

Ginger Pears. 

Four pounds of green pears, V± 
pound of preserved ginger, 4 pounds 
of granulated sugar, 2 lemons. Chop 
the pears very fine, slice the ginger 
and let these boil together with the 
sugar for one hour slowly. Boil the 
lemons whole in clear water until ten- 
der, then cut up in small bits, remov- 
ing the seeds. Add to the pears and 
boil one hour longer. Pour into 
glasses and seal. 

Hard pears, which are suitable for 
no other purpose, may be used for 
this conserve. — Mrs. H. M. Morse, 451 
Ainsworth avenue. 



Cherries 



Select fresh ripe cherries, fill your 
cans to the shoulder, cover with a 
syrup made of 1 cup sugar to 3 of 
water; boil to reduce one-third and 
pour over when cold. Can in the 
oven or in the boiler as outlined in 
the directions for cold pack canning. 
Boil 20 minutes. 

To preserve cherries proceed as for 
any other preserve. — Mrs. W. W. Will- 
iams. 

Dried Cherries. 

Many seasons in Oregon I notice 
the Royal Ann and Black Republican 
cherries dry on the trees. I have 
gathered these, removed the pits, 
sprinkled a little sugar over them and 
placed them in the oven until the 



sugar melted. Then packed them into 
jars and sealed. Use these in the 
place of raisins. — Mrs. Williams. 

Crystallized Cherries. 

To one cup granulated sugar add 3 
tablespoonfuls of water. Boil to hard 
boil degree, or until a drop in water 
hardens. Pour it over a quart of fine 
ripe cherries which have been stoned. 
Move them around gently to coat 
nicely in this syrup, but do not cook. 
When almost cold dry near the fire. — 
Mrs. Williams. 

Bing cherries canned with one-third 
loganberries make a most delicious 
combination. One cup sugar to one 
quart fruit. Try them. — Mrs. Will- 
iams. 



TELEGRAM CONSERVATION COOK BOOK. 



Prunes 



Prunes to Can. 

Select ripe prunes, add Y2 cup sugar 
to each quart of fruit; place them on 
the stove and bring- slowly to the 
boiling point. Then set aside or let 
stand over night. (This hardens the 
fruit and they will not fall to pieces.) 
In the morning let them come to a 
good boil, and as soon as they are 
boiling well all over the kettle they 
will be done. Do not stir them much. 
Put in cans and seal. — Mrs. Williams. 

Prune Conserve. 

Mrs. Nina Haston, 1620 Van Buren 
street, Corvallis, Or.: Six and one- 
half pounds sugar, 10 pounds prunes, 
2 pounds raisins, 3 oranges, meats 
from one pound walnuts. Put all 
fruits through food chopper. T cut 
the nuts, as I think it crushes them 
too much to grind them. Mix ingred- 
ients well and cook 20 minutes and 
seal. 

Canned Prunes — No. 2. 

Remove the prune pits, fill your 
cans to the shoulder. Cover with a 
syrup made of 1 cup of sugar to 3 
cups of water. Boil to reduce one- 
third. Place covers on, but do not 
seal. Put cans in boiler or oven as 
directed in cold pack or oven can- 
ning. 



Jelly. 



Select prunes when they are blue 
but not ripe. Cover with water and 
boil. Steam through jelly bag. Boil 
30 minutes, add sugar cup for cup and 
boil to jelly. — Mrs. Williams. 

Prune Butter. 

Select prunes for butter when they 
are ripe enough to be soft. Remove 
the pits, put through the meat grind- 
er. Place pulp in kettle and boil; you 
will have to watch and stir the pulp 
to keep it from burning. When well 
boiled down add Y 2 cup of sugar to 
each quart of pulp. Boil 20 minutes 
longer and can. People who like 
spices may add them. I never do. — 
Mrs. Williams. 

Pickled Spiced Prunes. 

Select large ripe prunes, put a clove 
into each; prepare a syrup cf 4 pounds 
of sugar to 1 quart of vinegar, add a 
stick of cinnamon and bring to a boil. 
Have the prunes in a jar and pour 
this syrup over them while it is hot. 
Pour off and reheat the syrup for 
nine mornings in succession, pouring 
back over the prunes, when the 
prunes may be placed in glass cans 
and covered with the hot syrup for 
the last time and sealed. — Mrs. Will- 
iams. 



Oranges 



Orange Marmalade. 



Eight oranges, 4 lemons, 4 pounds 
of cut sugar. Remove peel from fruit 
and cook until soft in enough water 
to cover; drain and scrape white part 
from rind with a spoon. Cut thin yel- 
low rind in strips with scissors. Di- 
vide oranges in sections, remove seeds 
and tough skin and put them into 
kettle; heat gradually to boiling 
point, add sugar gradually and 
cook very slowly one hour. Add the 
rind and cook one hour longer; then 
turn into glasses. — Bertha Blowers, 
Hood River, Or. 

Orange Marmalade. 

One grapefruit, 1 orange, 1 lemon. 



Remove core from grapefruit. Squeeze 
juice from all and run the remainder 
through food chopper. Add juice and 
three parts water and let stand 24 
hours. Boil 10 minutes and let stand 
12 hours. Then measure one part su- 
gar to one part mixture, boil slowly 
about four hours. — Mrs. Nina Haston, 
1620 Van Buren street, Corvallis. Or. 

Orange Jelly. 

Select tart oranges, press out the 
juice and mix with an equal quantity 
of juice pressed from sub-acid apples. 
Then for each pint of juice use from 
S A to 1 pound of sugar, and process 
the same as in directions for making 
other jellies. — H. I. Blitz. 



Loganberries 



Loganberry Juice for Making Red 
Rice. 

After making jelly, return the pulp 
of loganberries to the kettle, cover 
with water and boil 40 minutes. Re- 
turn to jelly bag and restrain. This 
juice can be canned and used any time 



for rice puddings or for any other 
purpose desired. — Mrs. W. W. Will- 
iams. 

To Can Loganberries. 

Can as you do any of the small 
berries, adding more sugar if desired, 
as they are tart. — Mrs. W. W. W. 



CONSERVATION OF LOGANBERRIES. 



Loganberry Jelly. 

Add a cup of. water to two* quarts 
of berries, set over the fire, and then 
mash if you have no fruit press. 
Strain through the jelly bag, add 1 
cup of sugar to 1 of juice; return to 
the fire, boil 20 minutes and turn into 
glasses. — Mrs, Williams. 

Loganberry Juice Makes Fine Drink. 

The finest of all unfermented fruit 
juices can be easily and cheaply made 
in Oregon. It is a demonstrated fact 
that practically everybody who has 
tasted well-made loganberry juice 
considers it as superior to any other 
fruit juice. 

Preparing the Juice — Anyone who is 
able to can fruit will have no trouble 
in making loganberry juice. The 
sound, ripe fruit is placed in a fruit 
press and the juice is extracted, and 
then carefully strained. A small fruit 
press may be purchased from almost 
any hardware store. One holding four 
to six quarts is a convenient size. 
Where no fruit press is used place 
the fruit with a small quantity of 
water in a vessel on the stove and 
heat gently, at the same time mash- 
ing the fruit with a large spoon to 
extract the juice. It should then be 
strained. 

To every three quarts of juice add 
one quart (by measure) of sugar. 



Place on a stove and heat gently un- 
til the juice begins to simmer. It 
should be removed from the stove at 
once and put in bottles or fruit jars 
and sealed. The bottles and jars must 
first be sterilized in boiling water — 
just before using — just as they are 
prepared in canning fruit. 

It should be stated with all empha- 
sis that the juice must not be boiled, 
as boiling destroys the peculiar, rich 
loganberry flavor. 

The juice may be used as soon as 
it becomes thoroughly cooled, or it 
may be kept for years. It should be 
served cold, just like other fruit juice. 
The juice is rather strong, so that it 
is better when diluted with about 
three parts of water to one of juice, 
just before using. 

The writer wishes to predict that 
some day the manufacture of logan- 
berry juice will be an industry of con- 
siderable importance in Western Ore- 
gon. This fruit cannot be success- 
fully grown east of the Rocky moun- 
tains, and nowhere east of the Cas- 
cade mountains does it thrive as it 
does here along the coast. Hence the 
Pacific coast will always have a mo- 
nopoly of the industry. 

Anyone desiring further informa- 
tion on this subject may obtain it by 
addressing the writer. — F. C. Reimer, 
State Experiment Station, Talent, Or. 



Raspberries 



Raspberry or Loganberry Shrub. 

The following is an old New Eng- 
land recipe for raspberry shrub, 
which is very satisfactory for logan- 
berry shrub, and which the contrib- 
utor vouches for as superior in flavor 
and keeping qualities to Professor 
Reimer's recipe. 

Put 3 quarts of fresh berries in an 
earthen bowl, pour over them 1 quart 
of nice vinegar. Let them stand 24 
hours, then strain out the liquor and 
turn it over another 3 quarts of fresh 
berries. Let this stand another 24 
hours. Again strain and press out all 
the juice, and to each pint add a 
pound of sugar, and boil 20 minutes. 
Turn into bottles and cork when cold. 
When used dilute with three parts 
water. Keep in a cool place. 



Raspberry "Vinegar. 



Put raspberries in stone jar and 
cover with vinegar; let stand six days 
covered over, but stirring occasion- 
ally; then strain through flannel, add 
sugar pint for pint, boil % hour, 
skim and bottle when cold. — Mrs. W. 
W. Williams, 14.11 Rodney avenue. 



Raspberry Shrub. 

Cover the raspberries in white wine 
vinegar for seven days, strain 
through jelly bag and to each pint of 
juice allow one pint sugar; boil 30 
minutes and bottle. Use 3 tablespoon- 
fuls of the shrub to a glass of water. 
— Mrs. W. W. Williams. 



Blackberries 



Blackberry Jelly. 



Take blackberries, wash clean and 
add a very little water. Cook until 
juice is all out of the berries. Strain 



through a cloth and add one cup of 
sugar to one of juice. Cook from 25 
to 35 minutes. Put in glasses, but do 
not cover until cold. — Bertha Blowers, 
Hood River, Or. 



Phone Your Want Ads to The Telegram- 
Broadway 200, A 6701 



TELEGRAM CONSERVATION COOK BOOK. 



Blackberry Jam. 

Take the berries after the juice has 
been taken off for jelly, run through 
the flour sifter and add 2 cups of 
sugar to 3 cups of the juice. Cook 
fast 15 minutes, stirring- all the time. 
— Bertha Blowers, Hood River, Or. 

Blackberry Jelly. 

Take berries not too ripe, put them 
into a porcelain kettle and cook un- 
til reduced to a pulp; then strain 
them, and to a pint of juice add one 
pound sug-ar. Boil to a jelly. — Mrs. 
C. L. Jordan, 2638 Tenth street, Baker, 
Or. 

Blackberry Cordial. 

Put one peck blackberries in a ket- 
tle and cook until well scalded. Strain 



and press out the juice. Put in ket- 
tle and- add these spices in a bag: % 
pound allspice, 1 ounce cinnamon 
bark, 1 ounce cloves, 1 nutmeg. Add 
about 1 pound of loaf sugar to every 
quart of juice and cook slowly 10 or 
15 minutes. Remove from the fire 
and let cool. — Mrs. C. L. Jordan, 2638 
Tenth street, Baker, Or. 

Evergreen Blackberries. 

I have often been surprised at the 
number of people who pass by our 
native Evergreen black as a worth- 
less berry because the seeds are large. 
But if mashed and add % water, boil 
and put through a flour sieve, then 
add % cup of sugar to each cup of 
pulp and boil the same time as for 
marmalade, it is the most delicious 
sweet in your cupboard. — Mrs. Will- 
iams, 1411 Rodney avenue. 



Grapes 



Grape Jelly. 



Select your grapes before they are 
fully ripe. Add % water and place 
them over the fire. Mash as they 
begin to boil. When all are broken 
put into jelly bag and drain. Add % 
cup of sugar to 1 cup of juice. Put 
back over the fire and boil about 30 
minutes, or until the jelly comes to 
top of kettle, and looks as if it were 
about to boil over. — Mrs. W. W. Will- 
iams, 1411 Rodney avenue. 

Grape Marmalade. 

Remove the pulp from the jelly 
bag. Cover with water, stir well as 
you bring it to the boiling point. Put 



this through your flour sieve and 
add % cup of sugar to 1 cup pulp. 
Boil until it thickens well when put 
on a saucer and left to cool about 10 
minutes. — Mrs. W. W. Williams, 1411 
Rodney avenue. 

Grape Juice. 

Six pounds Concord grapes, 3 cups 
water; boil 10 minutes and strain 
through jelly bag. To each quart of 
juice add 2 cups sugar, boil 8 min- 
utes and seal. Any bottle will do, and 
corks may be had at the drug stores. 
Dip each head in melted paraffine 
after sealing. — Mrs. W. R. Crow, 1153 
Forty-ninth avenue Southeast. 



Gooseberries 



Canned Gooseberries. 

Gooseberries are delicious if canned 
green without sugar. When wanted 
for the table reduce with y 2 water 
and add sugar to taste. They can be 
made into pies, puddings and jelly as 
one wishes. If one -wishes preserves 
arid s i cup of sugar to 1 cup goose- 
berries and boil for 30 minutes. — W. 
W. Williams. 

Gooseberry Relisb. 

Pick and wash and drain 5 quarts 
gooseberries, 1 1-3 cup raisins, 1 large 
onion, peeled and ground; put in ket- 
tle, add 2 cups brown sugar, 3 table- 
spoonfuls each mustard, salt and gin- 
ger, Vi teaspoonful of cayenne pepper 
and 1 teaspoonful of tumeric. Pour 
over 1 quart of vinegar. Bring slowly 
to the boil. Let simmer 45 minutes; 



strain through coarse sieve. Seal hot 
to use on meats. — Mrs. E. G. Comp- 
land. 

Spiced Gooseberries. 

Take 5 pounds gooseberries about 
ripe, 4 pounds sugar, 2 cups vinegar, 
1 tablespoonful each cloves and cin- 
namon, % teaspoonful mace. Boil 3 
hours and put in jars. — W. W. Will- 
iams. 

Gooseberry Shrub. 

Take green gooseberries, pour on 
boiling water to cover, let stand over 
night. In the morning pour off the 
juice, heat it and pour back on the 
berries again; then strain and to each 
pint of juice add one pint of sugar; 
boil, skim and bottle. — W. W. Will- 
iams. 



PRESERVES AND JELLIES. 



Cranberries 



Cranberry Marmalade. 

One quart large Western cranber- 
ries, boil in 1 pint of water 30 min- 
utes, add 2y z cups of sugar and con- 
tinue to boil until well done; pour 
into molds. Cook at least 24 hours 
before serving. — Mrs. W. W. Williams, 
1411 Rodney avenue. 

Cranberry Sauce. 

Take 3 cups water, 1 pound raisins 
and 2 quarts cranberries; boil until 
soft enough to sift easily; pass it 
through a sieve, add 2 cups sugar and 
boil 10 minutes. Turn into mold. 
Some can be set aside to cool and not 
put through sieve. — Mrs. Williams. 

Cranberry and Sago Jelly. 

Select nice Western grown cran- 
berries and wash thoroughly; put 
them in a saucepan, cover with cold 



water, place vessel over the fire and 
stew until so tender that they will 
break as you stir them with a spoon. 
When they are all soft, squeeze 
through a jelly bag, and to a quart of 
the strained juice add % pound sugar 
and 2 ounces of sago; let it boil until 
the sago is transparent and put in 
jelly glasses. This makes a sour jelly 
to use with meats, but most people 
prefer it sweeter — at least 2 cups of 
sugar to 1 quart of juice or pulp. It 
is a good way to put the cranberries 
through the flour sifter instead of 
Straining them, as in this way you 
use the pulp as well as the juice. 
Cranberries should always be cooked 
a day or two before they are to be 
served, and if wanted for a large din- 
ner put in a pretty shaped mold. 
Then set the mold in warm water a 
moment before turning out to serve. 



Preserves, Jellies, Etc. 



Watermelon Preserves. 

After boiling the rind until trans- 
parent, drain, but leave enough water 
to keep from burning. Add 3 cups of 
sugar for a large melon, 2 lemons 
sliced thin. Cook until it forms a 
nice syrup, and seal. — Mrs. E. Berg- 
stom, 1399 Burrage street. 

Watermelon Preserves. 

Cut rind in square pieces after re- 
moving the hard shell, then weigh. 
Cover with cold water and cook slow- 
ly till tender. Let remain in the wa- 
ter until cold. To every pound of the 
melon allow 2-3 pound of sugar with 
water enough to make a syrup. Dip 
melon out of the cold water into the 
syrup and cook slowly until clear. 
Add juice and rind of lemon to taste. 
In using lemon rind, cut so thinly 
from the lemon that yellow may be 
seen on both sides of the slice. — Mrs. 
H. M. Morse, 451 Ainsworth avenue. 

Crabapple Preserve. 

Wash thoroughly small crabapples 
without removing the stems. Weigh, 
and allow an equal weight of sugar. 
To this sugar add enough water to 
make a thick syrup and stir over the 
fire until it is melted. Boil, add the 
whole crabapples and cook until the 
skin is transparent. The cooking 
must be very slow and the syrup must 
be stirred from time to time. When 
done, pack into jars, cover with the 
boiling syrup and seal. This slow 
cooking may be done in the range 
oven during the preparation of a 
meal. — Mrs. H. M. Morse, 451 Ains- 
worth avenue. 



Imitation Apricot Preserves. 

Take young carrots, wash and 
scrape them clean, cut into round 
pieces and put into a kettle with 
enough water to cover them. Let 
them simmer until perfectly soft, then 
put them through a sieve. Weigh the 
pulp, and to every pound allow one 
pound of sugar, the grated rind of one 
lemon and the strained juice of two 
lemons and six chopped bitter al- 
monds. Put the pulp into the pre- 
serving kettle with the sugar and let 
this boil for five minutes, stirring and 
skimming all the time. When cool 
add the lemon rind and juice and the 
almonds; mix well with the jam and 
put into pots. — Mrs. Nat Smythe, 443 
East Thirty-eighth street. 

Rhubarb Jam. 

Six pounds rhubarb, 2 lemons, 5 
pounds sugar, 1 pound figs. Cut rhu- 
barb in several pieces, with skin on; 
mix with sugar and let stand over 
night. In the morning cut figs and 
lemons in small pieces, add to rhu- 
barb and sugar and cook very slowly 
over a low flame four hours. — Bertha 
Blowers, Hood River, Or. 

Strawberry Marmalade or Jam. 

To 5 pounds sugar add 1 pound cur- 
rants and 6 pounds strawberries. 
Mash the currants in preserving pan 
with 1 cup of water; put it on the 
stove and boil; then add the straw- 
berries, press and rub them into an 
earthenware pan through a fine sieve. 
Let the sugar boil to the consistency 



TELEGRAM CONSERVATION COOK ROOK. 



of thick molasses, add the fruit pulp 
and boil briskly with contents stir- 
ring-, for 20 minutes. Skim it and put 
into jars. — Mrs. W. W. Williams. 

Ripe Tomato Conserve. 

Four quarts ripe tomatoes, peel and 
cut out the stem ends. Scrape out 
seeds, add 3 pints sugar, the gTated 
rinds of 2 lemons, juice of 3 squeezed 
into a little water and sugar. Cook 
until fairly thick, turn into jelly 
glasses. This conserve, if served on a 
white or green dish, adds an orna- 
mental touch to the supper table and 
is fine served with meats. — Mrs. E. G. 
Compland. 

Conserve. 

One dozen pears, 1 dozen peaches, 
% dozen lemons, % dozen oranges, 2 
quarts crabapples, quartered; 1 pine- 
apple, % weight of fruit in sugar. 
Boil two hours. — Mrs. W. W. Williams. 

To Preserve Berries Without Cooking. 

Currants, strawberries, red rasp- 
berries and loganberries make most 
delicious preserves when prepared 
without cooking. Select ripe fruit, 
add sugar, pound for pound, place in 
a jar and mash well. Put it in jars 
that have been well sterilized as well 
as their covers. Set in the sun for a 
few days before putting away. — Mrs. 
W. W. Williams, 1411 Rodney avenue. 

Currant Jelly Without Cooking. 

Choose good, ripe currants. Re- 
move from stem, place in jar and 
mash. Now put them in jelly bag 
and strain, add 1 cup sugar to 1 of 
juice. Place on stove and stir while 
the sugar dissolves. As soon as it 
looks clear, pour into jelly glasses 
and allow it to stand in the sun for 
several days. Cover with melted par- 
affine. Keep in a cool, dry, dark 
closet.— Mrs. W. W. Williams, 1411 
Rodney avenue. 



Oregon Grape Jelly. 

I wonder how many Oregon house- 
keepers are using the wild Oregon 
grapes for jelly? This gives you a 
most delicious jelly that is far differ- 
ent from any jelly made from other 
fruits. Gather the Oregon grapes 
when ripe, wash and mash, strain 
through your jelly bag. Add sugar, 
cup for cup. Boil and proceed the 
same as for grape jelly. — Mrs. W. W. 
Williams, 1411 Rodney avenue. 

The Oregon "grape," so-called, 
grows only on the North Pacific 
coast and is the state flower of Ore- 
gon. It is a beautiful vinous shrubby 
plant something like the Eastern 



trailing arbutus, but the leaves, or 
fronds, of the Oregon grape are al- 
most exactly like holly leaves except 
that they are handsomer and a little 
larger usually. It grows luxuriantly 
all over the western part of Oregon 
and Washington, and is always beau- 
tiful and fine for decorations. In the 
spring its bright yellow clusters of 
little bell-shaped flowers among the 
tender green of the new leaves is very 
lovely, and in the fall these blossoms 
are succeeded by small purplish fruit 
resembling the wild Eastern grape in 
size. It is not generally known that 
they can be eaten or used in cooking, 
but Mrs. Williams gives us a tried 
recipe for using them. 

AUNT PRUDENCE. 

Elderberry and Grape Jelly. 

So many wild elderberries go to 
waste here every fall all through the 
country that I'm going to give a 
recipe for making them into a deli- 
cious jelly. Take 1-3 ripe grapes and 
2-3 ripe elderberries. Have all the 
stems out, put them in a saucepan, 
place over the fire and let them cook 
slowly until tender enough to yield 
all their juice freely*. Then put it 
into a jelly bag and let drain until all 
the juice is out. Then for each pint 
of juice add 1 pint of granulated su- 
gar. Then boil the sugar and juice 
together and stir until the sugar is 
dissolved. Continue the boiling until 
a little of the jelly cooled in a saucer 
stiffens, and when it is partly cold 
pour it into jelly molds. 

General Recipes for Jelly. 

Mrs. Nat Smythe, 443 East Thirty- 
eighth street, city, sends in the fol- 
lowing: 

Very few people realize the wide 
variety of jams and jellies that may 
be made with plain apple jelly as a 
base. A box of Gravensteins (or any 
tart apple), a little fruit juice of sev- 
eral varieties or a few drops of some 
of the essential oils and a little vege- 
table coloring, and you are prepared 
to run the whole gamut of flavors. 

I have made apple, lemon, peach, 
strawberry and orange jelly, also or- 
ange marmalade, all from the same 
box of apples. I made an apple jelly 
using Gravenstein apples cut up and 
boiled with a little water, strained 
with three cups of sugar added to 
four cups of juice To make peach 
jelly I boiled up the skins and seeds 
of some peaches I had just canned and 
added one-third peace juice to two- 
thirds apple juice. For lemon jelly I 
used the juice of one lemon to every 
four cupfuls of apple juice. When 
cool add a few drops of good lemon 



CANNING VEGETABLES AND MEATS. 



extract and a little yellow coloring'. 
Strawberry, two cups of strawberry 
juice to four cups of apple juice. The 
orange jelly was made by the addi- 
tion to every four cups of apple juice 
of the juice of one orang-e and one 
lemon with a few drops of oil of or- 
ange added, and some orange color- 
ing. Orange marmalade was made in 
the same way, only some sliced or- 
anges were added. In adding lemon 
or orange juice or any flavoring oils 
to the jelly it is better to w»it until 
the jelly is about to set, or as cool as 
possible; otherwise the heat will drive 



off the highly volatile flavoring oils. 
For yellow coloring I use tincture of 
curcuma or tumeric. It is cheap and 
absolutely harmless. For red use 
cochineal or any of the vegetable col- 
ors which may be had at any drug 
store. For orange use a mixture of 
red and yellow. 

Economical Jelly. 

I boil my plum, apple, etc., parings 
and make the juice into jelly, so noth- 
ing is lost that might be used as food. 
—Mrs. W. R. Crow, 1153 Forty-ninth 
avenue Southeast. 



Canning Vegetables and Meats 



Time Table for Cold Pack Canning of 
Vegetables and Meats. 



Products 



Scald or 
Blanch 



Boil in 
Cans 



Tomatoes 

Tomatoes and Corn 

Eggplant 

Pumpkin 

Squash 

Corn (on or off cob) 

Hominy -. 

Dandelions 

Spinach 

Greens (all others) 

Asparagus 

Beans (Lima or St.) 

Okra 

Peas 

Brussels Sprouts . . 

Cabbage 

Sauer Kraut 

Cauliflower 

Beets 

Carrots 

Sweet Potatoes .... 

Parsnips 

Beef and Pork 

Poultry and Game.. 

Fish 

Shellfish 

Soups 



|1 to 3 min 
I T2, C8 

3 min. 

5 min. 

5 min. 
5 to 8 min. 

5 min. 
15 min. 
15 min. 
15 min. 

5 min. 

5 min. 

5 min. 

5 min. 

5 min. 

5 min. 

5 min. 

5 min. 

6 min. 
6 min. 
6 min. 
6 min. 

30 min. 
20 min. 

5 min. 

3 min. 



|22 min. 
|1% hrs. 
I lhr. 
1% hrs. 
iy 2 hrs. 

3 hrs. 
2 hrs. 
2 hrs. 
2 hrs. 
2 hrs. 
2 hrs. 
2 hrs. 
2 hrs. 
2 hrs. 
2 hrs. 

1 y 2 hrs. 
1 y 2 hrs. 

2 hrs. 
1% hrs. 
1 y 2 hrs. 
1 y 2 hrs. 
1 y 2 hrs. 

4 hrs. 
3% hrs. 

3 hrs. 
3 hrs. 

1 % hrs. 



Vegetables 



Oven Canning for Vegetables. 

It has been said that the oven can- 
ning is not guaranteed to be sure for 
vegetables and meats, but I can all 
my vegetables and meats — everything 
except preserves, in the oven, and 
never had a can spoil in years. This 
is much easier and much more eco- 
nomical than any other method. It is 
fully described under oven canning 
for fruits. If your fruit, etc., boils 
over, and the can is not full, fill with 
hot syrup, or vegetables with boiling 
water." 

To Can Corn. 

Carefully cut corn from cob. To 
9 cups of corn use 1 cup sugar, % cup 



salt (scant), 2 cupfuls water; boil 20 
minutes ana can. This will be sure to 
keep. Many people have tried it and 
it never failed. — Mrs. Williams. 

Salt Canned Corn. 

For 9 cups of corn I use 1 cup of 
water, 1 cup of sugar and % cup of 
salt. Boil five minutes and seal. 
When opened in winter the corn 
should be soaked in cold water for 
one hour. — Bertha Blowers, Hood 
River, Or. 

To Can Corn. 

Have corn just the right age. If 
too old it will not keep well or be 
nice. Clean silk from corn with vege- 
table brush, cut from cob and scrape 
the cob lightly. Fill your jars full 
and press down so the milk will stand 
on top. Seal and place in boiler with 
wooden grate on bottom. Place jars 
on this and fill boiler with water to 
cover jars. Cover the jars with a 
heavy cloth, then the top of the boiler 
with heavy paper; then the lid. Let 
come to a boil, then keep fire very 
low and simmer Zy 2 hours, remove 
from fire and let stand In the water 
until cold. I use Economy jars. Corn 
put up in this way will keep several 
years. In preparing for table put 
corn in pan and add sugar, salt and 
butter, with a little water; simmer on 
back of range % hour; then add a 
little milk or cream. You will find 
this very nice. I can beans and peas 
the same way, only filling the jars 
with cold water with a half teaspoon- 
ful salt for each jar of beans. — Mrs. 
E. G. Compland. 

To Can Corn. 

Cut the kernels lengthwise with a 
knife, then scrape with the back of 
the knife, thus leaving the hulls upon 
the cob, fill jars with corn and a lit- 



TELEGRAM CONSERVATION COOK BOOK. 



tie water to one-half inch of the top; 
see that water soaks well into bot- 
tom of jars, can and boil four hours, 
as for beans. — Mrs. Trustman. 

Corn on the Cob. 

Wash and .strip fresh ears of corn, 
pack in jars, cover with fresh cold 
water, boil five hours the same as 
beans. — Mrs. Trustman. 

To Can Peas. 

Fill the can full of peas, cover with 
fresh cold water. To each pint jar of 
peas add a teaspoonful of sugar. Can 
and boil the same as beans. — Mrs. 
Trustman. 

Corn and peas are two of the most 
difficult vegetables to keep. I have 
canned all these this summer, as well 
as pickles and other things. I would 
be glad to help any one who don't 
know the art of canning. — Mrs. Trust- 
man, 1034 Glenn avenue North. 

String Beans. 

Be sure the pods are fresh and ten- 
der, as old pods do not cook well. Cut 
pods in convenient lengths, pack jars 
full, fill to overflowing with fresh 
cold water. If screw top jars are 
used screw cover on with thumb and 
first finger. Pill a wash boiler with 
cans in this manner, then cover the 
jars with cold water, heat gradually 
to a boil, then note the time and keep 
boiling for three hours. Let the wa- 
ter cool a few moments, then tighten 
the lids. — Mrs. Trustman. 

Mrs. C. E. Banister, North Plains, 
Or., sends us the following recipe: 

Canned String Beans (Cold Pack). 

Gather and pack in jars fresh from 
vines, pack to neck (not to top). Add 
1 teaspoonful salt to every one-quart 
jar, fill to brim with cold water, put 
on caps, do not put on rubber, boil 
three hours. Two-quart jars require 
4 hours' boiling. Take from boiler 
one at a time, take off cap, fill the 
brim with boiling water, put on new 
rubber and seal. 

Canned Beans. 

Take young, tender string beans, 
break into two-inch lengths, put in 
kettle, cover with water, put in as 
much salt as you would for immedi- 
ate use, boil 20 minutes. Put in quart 
jars and put 2 tablespoonfuls of vine- 
gar into the top of each quart, then 
seal. When ready to use, pour off 
juice, parboil in pure water for five 
minutes, also pour this water off, 
then prepare as desired. — Jennie C. 
Hoelzer, 199 Monroe street. 



Canned String Beans. 

Mrs. Claud C. Miller, 1137 East 
Twenty-sixth street North, Portland, 
Or., sends these: 

Here are some of my best. I am 
glad to pass them on: 

You who have string beans in your 
war gardens drying up because, per- 
haps, you are tired of string beans, 
or because there are only a few ready 
at one time so that it doesn't seem 
worth while to waste fuel cooking 
them three hours, here is a method 
worth putting in your cook book. 
Break beans in pieces, put them in 
kettle and cook on the supper fire. 
Thus you save extra fuel. Cook one 
hour or until tender. Have ready 
some boiling hot vinegar. When beans 
are tender, fill sterilized jars to al- 
most overflowing. Add 1 tablespoon- 
ful of hot vinegar and seal at once. 
I have made use of a good many 
beans this way, and have never lost 
a can. 

To Can Tomatoes in the Oven. 

Remove the skins as usual by 
plunging in boiling water for a min- 
ute and peel. Pack the jars as com- 
pactly as possible with the whole or 
sliced tomatoes up to the first screw 
of the jar, working down on all sides 
to let out the air. Fill with the syrup 
and cook in dripping pan as described 
above. Leave in 25 to 30 minutes, or 
until the syrup in the jars commences 
to bead rapidly. Then take out the 
pan and set on top of the stove; take 
out one jar at a time, fill up with 
boiling tomatoes and juice from one 
of the cans until the jar is full; see 
that the juice fully covers the toma- 
toes, and seal as usual. 

Or you can can whole tomatoes with 
their skins on, for winter salad, by 
adding tomato juice before setting 
them in the oven. This juice is made 
by stewing some tomatoes and strain- 
ing the juice, as tomatoes with skins 
on will not make sufficient juice of 
their own. Add one teaspoonful salt 
to each jar and cook in the oven as 
before. Fill up, after letting out all 
air bubbles, from one of the cans. 
Seal and put in a cool, dark place. 
The advantage of this method over 
the open-kettle method is twofold — 
first, that there is not the danger of 
letting the fruit lose its shape and 
get mushy by overcooking or by drop- 
ping in the can while soft, and that 
more of the flavor is preserved; and, 
second, it is so much easier to pack 
fruit cold than hot; it is out of the 
way from the top of the stove when 



The Associated Press — the Authentic News 



CANNING- VEGETABLES AND MEATS. 



you are cooking- other things, and it 
is in no danger of burning on if not 
watched constantly. — J. G. C. 

To Can Tomatoes. 

Scald tomatoes and peel. Put in 
kettle or dishpan and cook until 
heated through. Do not add any salt. 
Put in jars and seal. — Mrs. C. R. 
Moody, 6829 Forty-sixth avenue S. E. 



Aunt Prudence's Tomatoes. 

Did you ever can tomatoes in big- 
mouthed bottles and earthen jugs, 
and have you thought that the coffee 
cans and cottolene pails, etc., with the 
inside cover that fits down in, are 
fine to can in? I have used these 
many times and know tomatoes, etc., 
will keep perfectly in them if put up 
right. Sterilize your can and top, as 
in using glass can, put in tomatoes 
boiling hot; put down cover, wipe off 
any moisture around top and seal at 
once by dropping melted red sealing 
wax around the crevice. (This is not, 
of course, the expensive sealing wax 
used in sealing letters, but a cheaper 
coarse kind, which comes in a large 
bar.) You can melt the wax in an old 
tin and put on with a wooden stick. 
When cooled enough press the sealing 
wax down carefully all around, add- 
ing more if necessary, and being care- 
ful to see that every point where the 
air could get in is covered, and the 
contents will keep for years — just as 
they do in the tin cans you buy. 

Also you can can tomatoes in jugs 
or large-mouthed bottles in the same 
way, if you cook them slowly to a 
pulp. It is a fine way to strain out 
the seeds of part and bottle this clear 
pulp for soups or meat sauces. When 
you have filled your jugs or bottles 
put sealing wax around the corks. I 
see the government recommends using 
putty instead of sealing wax. I never 
tried this, but it would be much easier 
to handle. Paraffine is also recom- 
mended. 

But whether you can your tomatoes 
this way or not, I want to urge you 
to fill all your bottles of all kinds 
with tomato catchup, canned in just 
the same way as given above. It is 
easy to make, except that it requires 
two hours of attention and frequent 
stirring, and it is 30 much better and 
purer than that you buy. It also 
costs but a small fraction of what the 
ready bottled catchup does, and, above 
all, the canned catchup is one of the 
things our government sends to the 
soldiers, and we should let them have 
it all and make our own at home. 

Here is my recipe, which I know 
will keep: 



Tomato Catchup. 

One peck ripe tomatoes, cut fine 
and boiled iy 2 hours, stirred often to 
prevent burning. 

Three quarts onions, sliced. 

Three red peppers, sliced. 

Two pounds brown sugar. 

Half cupful of salt. 

Half tablespoonful cinnamon. 

One teaspoonful ground mustard. 

One quart vinegar. 

Stir and boil all together half hour. 
Strain. Pour in clean, sterilized bot- 
tles and seal as above. 

Some use just the reddest tomatoes 
and no other vegetables, and use very 
little spice, as this darkens it and 
changes the color. You can try it dif- 
ferent ways till you find how your 
family likes it best. 

The tomatoes, sugar, salt and vine- 
gar, in the proportions given, are all 
that is essential, and sugar can be 
varied. Celery tops can be added, if 
desired, and strained out before can- 
ning. If I have all my booties full 
and want to make more I can in glass 
jars, etc., and then open these up, 
when I get my bottles all empty in 
winter, and re-can. It doesn't take 
long. I do the same with my toma- 
toes in jugs, opening a three-gallon 
jug after I have plenty of empty cans 
on hand, and canning up .12 cans of 
tomatoes from it, or as many as I 
don't use. 

Canning Tomatoes in Small Quantities 

The following recipe was sent by 
Mrs. Lulu M. Welch, 1351 East Lincoln 
street, city, which she finds useful, 
as the tomatoes in her garden ripen 
slowly on her vines: 

For 1 quart. 

One-half 5-pound lard pail of toma- 
toes, scalded and peeled. 

1 teaspoonful salt. 

1 cupful water. 

Put salt in water; when boiling add 
tomatoes and boil four minutes in 
covered stew kettle, then put in hot 
sterilized jar and seal tightly. For 
one pint use one-half quantity and 
proceed as for one quart. 

Canned Tomatoes. 

Bertha Blowers, Hood River, Or., 
sends us her favorite recipes. We ap- 
preciate the interest of our distant 
friends. 

Pour boiling water over ripe toma- 
toes and remove skins; cut in pieces, 
put in kettle and cook slowly without 
the addition of water until thorough- 
ly scalded. Fill jars and seal. 

Tomatoes for Soup. 

Use overripe tomatoes, wash, wipe 
and slice, add one cup hot water to 



TELEGRAM CONSERVATION COOK BOOK. 



two quarts tomatoes, place on fire 
and boil 20 minutes, remove and put 
through flour sieve, boil 20 minutes 
more and can or bottle; season when 
used. — Mrs. Williams. 

No. 1 — To Can Beets. 

Now is the time to examine your 
beet bed. If the beets have hard 
black spots they should be canned, for 
if they are not you will lose your 
beets. 

To can, wash beets, but do not cut 
off anything but the leaves. Boil 1% 
hours or until tender. Pour off the 
boiling water, dip your hands into 
cold water, take each beet, dip it into 
cold water and slip it from its skin, 
cut out any bad spots and place at 
once into sterilized glass jar. When 
all have been placed in jars, cover 
with the following: To 1 quart wa- 
ter add 1 cup sugar, % cup salt and 1 
cup vinegar. Have this boiling and 
pour over hot beets and seal. — Mrs. 
Williams. 



No. 2 — To Can Beets. 

If beets are to be used for hot salad 
or fried in butter they are better if 
canned without vinegar. Fill jars as 
directed for No. 1 and put 1 table- 
spoonful sugar, 1 teaspoonful salt into 
each quart can, fill with hot water. 
Place jars in kettle of hot water, boil 
30 minutes and seal. 

Those who are fond of parsley bet- 
ter dry enough for winter's seasoning 
now. After the first frost hits flavor 
is lost. To dry: Put leaves on plate 
in the warming oven. When dry put 
away in a paper bag. — Mrs. Williams. 

Canning Pumpkin. 

Scrape out the seeds after cutting it 
up, and bake it until tender, without 
paring. When baked remove rind, 
mash with the potato masher in iron 
kettle if you have one (over the fire). 
When well browned fill sterilized 
cans while hot. Add no seasoning un- 
til opened for use. — Mrs. Williams. 



Canned Meats 



For general directions for canning 
all meat and fish, with table of time 
for scalding and for boiling in cans, 
see the Time Table for Cold Pack 
Canning of "Vegetables and Meats, 
given at the beginning of our work 
on vegetable canning. 

Also see general directions for Cut- 
ting Up and Preserving Beef and 
Pork, under the general heading of 
Meats farther over in the book. 



Canning Meat. 

When cooking fruits, if I have not 
enough jars to fill the boiler, T buy 
a piece of boiling beef or any pre- 
ferred meat, cut up in small pieces, 
roll in flour, fry brown all over, cover 
with water, add salt, pepper, a very 
little allspice, a chopped onion and a 
large tomato. Simmer one hour, can 
and boil as fruit. — Mrs. W. R. Crow, 
1153 Forty-ninth avenue S. E. 



To Can Salmon. 

Wash, wipe, cut into pieces and fill 
jars, pack in tight. Put 1 teaspoonful 
salt to each quart can, add water to 
fill can, or olive oil. Put one clamp 
on Economy jars and cook in the 
boiler, or place jars in pan of water 
in cold oven, build fire and boil in 
cans 2% hours. — Mrs. W. W. Williams, 
1411 Rodney avenue. 



Spiced Salmon, Pickled. 

Boil your salmon and, after wiping 
it dry, set it to cool; take off the wa- 
ter in which it has boiled and good 
vinegar, each equal parts, enough to 
cover it; for each fish add 1 dozen 
whole cloves, 1 dozen small blades of 
mace (or sliced nutmeg), one tea- 
spoonful of whole pepper, one tea- 
spoonful of allspice. Heat boiling hot, 
skim it clear, add butter the size of 
a small egg, and pour all over the 
fish in a crock. When cold it is fit 
for use, but will keep a long time, 
covered close, in a cool place. Other 
fish may be pickled in the same man- 
ner. — I. G. C. 

Dried or Smoked Salmon. 

Cut your fish down the back, take 
out the entrails and roe, scale it, wipe 
with damp cloth till clean (but do not 
wash). Rub outside and in with com- 
mon salt and hang it to drain for 24 
hours. One pound and three ounces 
saltpeter, 2 ounces salt, 2 ounces 
brown sugar; mix these well together 
and rub every part of the salmon over 
with it; then lay it on a large dish 
(or plank) for two days. Then rub 
it over with common salt and in 24 
hours it will be fit to dry. Wipe it 
well, stretch it open with two sticks 
and hang in a chimney or in the 
smokehouse when smoking meat, or 
in a cool, dry place to dry. Other 
fish may be done the same way. — I. 
G. C. 



PICKLES AND RELISHES. 



Pickles and Relishes 



Mixed Pickles. 

Here are two recipes: The first 
one I have made, and it is very good. 
Of course, the particular kind of veg- 
etables you use in either one of these 
is not essential. Use the required 
quantity, .but put in any vegetables 
you like, or happen to have, and want 
to preserve before the frost catches 
them. However, I would buy the on- 
ions if I didn't have them. You can 
use the large onions cut, of course, 
either thick slices or quarters, as you 
like. The difference between these 
and the "little pickling onions" is in 
the looks. 

Mixed Mustard Pickles. 

3 quarts cauliflower, broken in 
pieces. 

3 quarts small onions. 

3 quarts small cucumbers. 

3 quarts sweet green or red pep- 
pers. 

3 quarts small green tomatoes, 
sliced. 

iy 2 quarts string beans. 

Sprinkle two cupfuls of salt over 
all and let stand over night. In the 
morning drain, cover with the paste 
(given below) and bring to a boil, but 
do not cook. 

Paste for Mustard Pickles. 

3 quarts vinegar. 

IVz cups flour. 

4% cups sugar. 

3 tablespoonfuls tumeric. 

15 tablespoonfuls, or a scant cup 
mustard. 

6 tablespoonfuls butter. 

Heat vinegar and sugar to a boil. 
Rub the flour, tumeric and mustard to 
a smooth paste with cold water. Add 
butter and stir into vinegar. Pour 
dressing through sieve over mixed 
pickles and let come to a boil, and put 
in crocks or cans. This makes 2% 
gallons as above. — Given me by Mrs. 
C. D. Woolverton, Gold Hill, Or. 

French Chow-Chow. 

Here is a recipe from Jane Shum- 
way, a noted cook, which has less 
than half the amount of vegetables 
given above, more than half the vine- 
gar and flour, no fat, less than half 
the sugar and about one-third the 
tumeric and mustard. You can judge 
for yourself which combination you 
like best, but the butter should be 
omitted in any case now, and, as 
mentioned, use any vegetables you 
wish: 

1 quart tiny green cucumbers. 

1 quart large green cucumbers. 



1 pint of green tomatoes. 
Yz head of cabbage. 

3 pints fine White Button onions. 

2 heads of cauliflower. 
2 small red peppers. 

2 stalks celery. 

6 T mustard. 

2 quarts vinegar. 

1 T tumeric. 

1 c flour. 

1 t celery seed. 

1 t yellow mustard seed. 

1 t curry powder. 
Vz t mixed spices. 

2 c brown sugar. 

The tiny cucumbers should not be 
over two inches in length. Cut the 
large cucumbers into slices; also cut 
the tomatoes, onions, peppers, celery 
and cabbage; divide the cauliflower 
into small flowerets. Do not chop the 
vegetables, but cut them into bits 
about the size of walnuts. Soak these 
ingredients in a brine made from one 
cupful of salt and a gallon of water. 
Scald them in this brine water after 
they have soaked for 24 hours, and 
then drain. Mix the mustard, tumeric 
and flour in a large saucepan; add a 
small amount of vinegar, stirring the 
mixture to a smooth paste; add all the 
vinegar and heat the mixture, stir- 
ring it constantly until it is thick. 
Then add the spices, brown sugar and 
all the other ingredients. Cook for 
five minutes, put into crocks and seal. 

Chow Chow. 

Two quarts cabbage, 1 quart green 
tomatoes, y 2 pint onions, 1 pint cu- 
cumbers, 2 medium green peppers, 2-3 
cup sugar, % teaspoonful ground all- 
spice, % teaspoonful ground cinna- 
mon, 1 tablespoonful mustard seed, 
vinegar to barely cover. Chop toma- 
toes, add % cup salt, let stand over 
night, drain and cook all ingredients 
together. Let it just come to boil and 
bottle or can in jars. — Mrs. "W. R. 
Crow, 1153 Forty-ninth avenue S. E. 

Chow Chow (Without Cucumbers.) 

Take 1 peck of green tomatoes, 6 
large onions, 1 dozen green peppers, 
1 large cabbage. Slice tomatoes, 
sprinkle over them 1 teacupful salt; 
let them stand over night, drain off 
the liquor, chop fine, add the onions, 
cabbage and peppers, also chopped 
fine. Put on the fire to cook with 
enough cider vinegar to cover them. 
Add black pepper, cinnamon, cloves 
and allspice to suit the taste, and 1 
cup sugar. Cook until tender, then 
seal in jars. I get 5 cents worth of 
mixed spices and use about one-third. 
T like them better ground fine before 



TELEGRAM CONSERVATION COOK BOOK. 



adding-, and leaving green peppers, 
black pepper, cinnamon, cloves and 
allspice out. — Mrs. E. Bergstrom, 1399 
Burrage street. 

Chili Sauce. 

Scald and peel 24 ripe tomatoes; 
chop these up with two red bullnose 
peppers, two green bullnose peppers 
and two large onions. Put into an 
enameled saucepan and add the fol- 
lowing: Four cupfuls vinegar, iy 2 
cupfuls brown .sugar, 2 tablespoonfuls 
salt, 2 teaspoonfuls whole allspice, 2 
teaspoonfuls whole cloves, 2 teaspoon- 
fuls cinnamon, 2 teaspoonfuls ginger, 
2 teaspoonfuls ground nutmeg. Cook 
until the sauce begins to thicken and 
the onions are well done; this should 
not take over an hour. Remove the 
vessel from the stove. Put the chili 
sauce into jars and seal while hot. 
This will keep in a wide-mouthed 
bottle, if it is well corked and dipped 
in paraffine. — Jane Shumway. 

Chili Sauce. 

Mrs. C. R. Moody, 6829 Forty-sixth 
avenue S. E., city, sends us these 
recipes, and says: "These are all 
good, as I use them every year. This 
is my first attempt, and I hope I may 
call again. (We do, also. — Aunt 
Prudence..) 

Twenty-four ripe tomatoes, 4 on- 
ions, two green peppers, two large 
teaspoonfuls each of salt and ground 
cinnamon, 2 dozen whole cloves, 3 
cups of vinegar and sugar to taste. 
Put all through the food chopper, 
cook iy 2 hours, then put in jars or 
bottles and seal. 

Chili Sauce. 

Pare 12 large tomatoes, chop them 
fine, peel 2 good-sized onions, chop 
fine and add to tomato. Chop very 
fine 4 medium-sized green peppers 
and add to mixture. Stir all together 
and add 2 tablespoonfuls salt, 2 table- 
spoonfuls sugar, 1 tablespoonful cin- 
namon, 3 teacups vinegar. Boil till 
thick as catchup and bottle. This 
makes two pints. — Mrs. W. R. Crow, 
1153 Forty-ninth avenue S. E. 

Chili Sauce. 

One dozen ripe tomatoes, 4 large 
onions, 4 red peppers, all chopped 
fine; 4 cups vinegar, 2 tablespoonfuls 
salt, 2 teaspoonfuls each ground 
cloves, cinnamon and ginger. Boil 
two hours. 

Piccalilli. 

Two cauliflowers, 2 quarts green 
tomatoes, 1 quart small onions, 24 me- 
dium size cucumbers, 3 green peppers. 
Chop all together and soak over 



night in a weak brine. Next day 
scald for a few minutes, then drain 
through a colander. Make a dressing 
with the following: 

One-half pound mustard, 4 tea- 
spoonfuls celery seed, 5 cupfuls sugar, 
1 cupful flour, % ounce tumeric. Mix 
all of these ingredients to a smooth 
paste; then add them to three quarts 
of boiling vinegar and allow to boil 
for two minutes. Pour it over the 
pickle and, when cold, bottle and seal 
with paraffine. This pickle will keep 
for a year. Salt may be used instead 
of the brine and cabbage instead of 
the cauliflower, if preferred. — Jane 
Shumway. 

French Pickles. 

One peck of green tomatoes, sliced, 
6 large onions, sliced; mix these and 
throw over them 1 teacupful salt, and 
let stand over night; next day drain 
thoroughly and boil in 1 quart vine- 
gar mixed with 2 quarts of water for 
15 or 20 minutes; then drain. Take 
4 quarts of vinegar, 2 pounds of 
brown sugar, % pound white mustard 
seed, 2 tablespoonfuls allspice and the 
same of cinnamon, cloves, ginger and 
ground mustard. Throw all together 
and boil 15 minutes. 

French Pickles. 

This is an old favorite with my 
family: One peck green tomatoes, 
sliced; 6 large onions, sliced; mix 
these and throw over them 1 teacup 
of salt and let them stand over night. 
Next day drain thoroughly and boil 
in 1 quart vinegar mixed with two 
quarts water for 15 or 20. minutes, and 
drain. Then take 2 quarts vinegar, 1 
pound brown sugar, % pound white 
mustard seed, 1 tablespoonful ground 
allspice and the same of cinnamon, 
cloves, ginger and ground mustard. 
Throw all together and boil 15 min- 
utes. — Mrs. President R. B. Hayes, 
Washington, D. C. 

(I like to use large and yellowish 
green tomatoes, those that would soon 
ripen, and cut them in thick slices. 
Do not cook them to pieces. The 
spices can be varied to taste, leaving 
out any you don't like; allspice makes 
pickles black and a very little goes 
a long way.) 

AUNT PRUDENCE, 

Sweet Green Tomato and Onion 
Pickles. 

Mix together 1 peck green sliced 
tomatoes, 6 large sliced onions and 1 
teacupful of salt. Let the mixture 
stand over night, and in the morning 
drain off the liquid. Boil the mixture 
for five minutes in 2 quarts of water 
and 1 quart of vinegar. Drain it 
again. Boil for 15 minutes' 4 quarts 



PICKLES AND RELISHES. 



of vinegar, a quart of brown sugar, V2 
pound ground mustard, a tablespoon- 
ful of cloves, 2 tablespoonfuls of cin- 
namon, 2 tablespoonfuls of ginger. 
Put the drained tomatoes and onions 
in jars, pour over them the boiling 
liquid and seal the jar at once. — Mrs. 
E. Bergstrom, 1399 Burrage street. 

Bordeau Sauce. 

One quart green tomatoes, sliced 
thin, and let stand in cold water over 
night. Two quarts cabbage, sliced 
thin; 5 onions, 2 green peppers, 1 red 
pepper, put together and chopped; 2-3 
tablespoonful allspice, V 2 tablespoon- 
ful tumeric, V 2 tablespoonful white 
mustard seed, % tablespoonful celery 
seed, 1 heaping cup sugar, 2 even 
tablespoonfuls of salt, 1 quart vine- 
gar; boil all together 45 minutes and 
can hot. — Mrs. Williams. 

Sour Pickles. 

Prepare brine strong enough to 
float an egg. Select small cucumbers 
of equal size and soak in brine 72 
hours. Remove and soak 24 hours in 
three changes of water, and place in 
a crock or jars. Scald good vinegar 
and cover. In ten days drain off the 
vinegar and re-scald. Pack in jars 
and fill with hot vinegar. Boil 15 
minutes in boiler to seal with self- 
sealing li,ds. — Mrs. E. Bergstrom, 1399 
Burrage street. 

Perfection Pickles. 

It's pure delight to can cucumbers 
after the following. These will keep 
in an open jar as long as there is a 
plate over them weighted to keep 
them under the brine. 

Wash and wipe cucumbers, pack in 
jars or cans, cut the large ones into 
quarters (they keep equally as well), 
and cover with the following mixture: 
One cup mustard, 1 cup sugar, 1 cup 
salt. Put with .1 gallon cider vine- 
gar. Mix thoroughly and pour over 
pickles cold. They are ready for use 
in eight days. 

To flavor the above use three bay 
leaves to the quart for some cans or 
crocks, or use 1 teaspoonful mixed 
spices or a bit of dill for other cans. — 
Mrs. Williams. 

(These are uncooked and may be 
put into crock unsealed. The easiest 
and best way I ever found to make 
sour cucumber pickles. — Aunt Pru- 
dence.) 

Cucumbers. 

Cucumbers that are too large or 



ripe for ordinary pickles are fine 
peeled, the seeds cut out, cut in 
fourths lengthwise, then crosswise. 
Stand in weak brine over night, drain, 
put in to each quart 1 tablespoonful 
mustard seed, 1 teaspoonful sugar; 
cover with cold vinegar. — Mrs. W. R. 
Crow, 1153 Forty-ninth avenue S. E. 

Dill Pickles. 

Guaranteed against failure. 

Wash medium sized pickles and 
place in stone crocks. Put two lay- 
ers of cucumbers, then one layer of 
dill plant till crock is half full. Then 
put in a layer of grape leaves. Any 
more leaves makes them too sour. 
Then alternate cucumbers and dill 
until jar is almost full. Now put on 
a small plate and a clean rock to hold 
pickles down. Make a brine in pro- 
portion of 1 cup of salt to 16 cups of 
water. Pour over cucumbers until jar 
is full; 1 scant teaspoonful of pow- 
dered alum to 1 gallon of brine will 
keep them firm and crisp. These 
pickles are not too salty, the main 
fault of dill pickles. They must be 
kept well under the brine or they will 
get soft. The scum that rises should 
be taken off about once a week.— 
Mrs. Claud C. Miller, 1137 East Twen- 
ty-sixth street North. 

Dill Pickles. 

Jennie C. Hoelzer, 199 Monroe street, 
sends these: 

Take medium sized cucumbers, 
wash in cold water, then fill quart 
jars. Put in each jar % cup vinegar, 
1 tablespoonful sugar, 2 table- 
spoonfuls salt, pinch of pickling 
spices and spray of dill. Fill rest of 
space in jars with cold water and 
seal. These pickles are very good and 
will keep indefinitely. 

Good Dill Pickles. 

Take large green cucumbers with a 
little of the stem left on, wash and 
put in a stone crock, the bottom of 
which has been covered with grape 
leaves and several pieces of dill. On 
this put a layer of cucumbers and 
then more grape leaves and dill, and 
so on until the top of the crock has 
been reached. Put lots of grape leaves 
on top. Cover with strong salt water 
and put a large dinner plate, weighted 
down with a clean rock, on top in 
order to keep the pickles immersed in 
the solution. Keep in a warm place 
two weeks and then put in a cool 
place for the winter. — Mrs. Nat 
Smythe, 443 East Thirty-eighth street. 



Phone Your Want Ads to The Telegram- 
Broadway 200, A 6701 



82 



TELEGRAM CONSERVATION COOK BOOK. 



Dill Pickles. 

One quart of water, 1 pint vinegar, 
Y2 gill of salt. Put together and let 
come to a boil. Do not put in cu- 
cumbers until cool. 

Put 1 gallon of cucumbers (enough 
to fill two 2-quart jars) in weak salt 
water over night, rinse them in clear 
water in the morning, pack into jars 
with layers of cherry leaves and one 
bunch of dill flora to each layer of 
cucumbers. When jar is full pour 
over vinegar. There are two cucum- 
bers to the layer. — Mrs. E. Bergstrom, 
1399 Burrage street. 

Dill Pickles. 

Wash cucumbers, roll each cucum- 
ber in a grape leaf and pack in 2- 
quart jars or stone jars with dill be- 
tween. To a gallon of cucumbers take 
about 6 head of dill, stem and all. 
Cover with water that has been 
boiled, to which has been added one 
cup of salt for each gallon of water. 
If jar is used put plate with rock on 
to keep under water, set in a warm 
place for 10 days. — Mrs. Williams. 

Dandy Sweet Pickles. 

Oh, housewives, you who make 
wrinkled, shrunken pickles, here's a 
recipe you are waiting for. Don't 
you like the nice solid, crisp pickles 
you get at the store? Here is the 
way to make them like that, only ten 
times better. 

Pick small cucumbers from your 
war garden, leaving piece of stem on 
each cucumber. This helps to keep 
them solid. Wash and place in stone 
crock. Make brine strong enough to 
float an egg. Pour over cucumbers. 
Put a plate and stone (not too heavy) 
to hold them under brine. Then fill 
remainder of crock with brine. Every 
day you can pick a few cucumbers 
from your vines and add to this till 
jar is full. 

In two weeks they are ready for the 
finishing process. Pour off brine and 
cover with fresh water, leaving for 
24 hours to remove salt. Take enough 
vinegar to cover pickles. (If very 
strong must be diluted with water.) 
Add sugar to taste. About 4 cupfuls 
to a gallon of vinegar. Prepare a 
small bag of mixed pickling spices. 
Put in the vinegar. Bring vinegar to 
a boil. Pour off water from cucum- 
bers and when vinegar is boiling 
pour over the cucumbers. Cover with 
a cloth. A teaspoonful of powdered 
alum to a gallon of vinegar keeps the 
pickles firm and crisp. The next day 
pour off vinegar, re-heat, putting in 
the bag of spices again. When boil- 
ing, pour over pickles, and that is the 
end thereof. — Mrs. Claud C Miller 
1137 East Twenty-sixth street North' 



Ripe Cucumber Pickles. 

Take 24 large cucumbers, ripe and 
sound; 6 white onions and 4 large red 
peppers. Pare and remove the seeds 
from the cucumbers; chop well, not 
too fine; then chop fine the onions 
and peppers. Mix thoroughly with 1 
cupful of salt, 1 ounce white mus- 
tard seed. Place in a muslin bag and 
drain 24 hours. Remove to glass jars, 
cover with cold vinegar and seal. 
They will keep a long time and are 
excellent. — Mrs. C. M. Hall, 790 East 
Ankeny street. 

Oil Cucumber Pickles. 

25 medium cucumbers. 

1 cup of yellow mustard seed. 

1 tablespoonful celery seed. 

% cup salt. 

1 cup salad oil. 

1 quart vinegar. 

Cut cucumbers in thin slices, place 
in jar in layers with the spices, oil 
and salt, and pour vinegar over the 
whole. Seal tight. — Mrs. H. M. Morse, 
451 Ainsworth avenue. 

Spiced Green Tomato Pickle. 

Slice 2 gallons green tomatoes % 
inch thick, put 1 cup salt in enough 
water to cover; let stand two hours. 
Drain, pressing out all brine. Take 
1 quart cider vinegar, 1 level table- 
spoonful each ground cloves, peppers, 
allspice, ginger and cinnamon and 1 
pound brown sugar. Boil up, add to- 
matoes and simmer till tomatoes are 
barely tender. Can while hot, or it 
will keep in open dishes if kept cool. 
— Mrs. W. R. Crow. 

Ripe Tomato Pickle. 

This is an extra good recipe for an 
uncooked pickle in which you can 
use your partly ripe tomatoes, though, 
of course, the bright red ones look 
prettier. 

Three pints tomatoes, peeled and 
chopped (cut not too ripe), 1 cup 
chopped celery, 4 tablespoonfuls 
chopped red pepper, 4 tablespoonfuls 
chopped onion, 4 tablespoonfuls salt, 
6 tablespoonfuls sugar, 6 tablespoon- 
fuls mustard seed, % teaspoonful 
cloves, % teaspoonful cinnamon, 1 
teaspoonful grated nutmeg, 2 cups 
vinegar. Mix in order given. Put in 
a stone jar and cover. Must stand a 
week before using, but may be kept 
a year after. — Fannie Merrill Farmer. 

Ripe Tobato Pickles. 

Pare ripe sound tomatoes (do not 
scald). Put in jars; scald; add spices 
(tied in a bag) in vinegar, and pour 
while hot over them. This recipe is 
best for persons who prefer raw to- 
matoes. — Mrs. C. M. Hill, 790 East An- 
keny street. 



PICKLES AND RELISHES. 



:;:; 



Tomato Catchup. 

Will keep without sealing. 

One-half bushel ripe tomatoes; cook 
until it can be strained through a 
sieve. Boil, stirring till as thick as 
apple butter. Add 4 ounces salt, 3 
ounces black pepper, 1 ounce cinna- 
mon, 2 cups brown sugar, y& ounce 
cloves, 1 dram cayenne, 1 gallon cider 
vinegar. Boil a few moments to thor- 
oughly season. 

Bottle while hot and cork tightly. 
I always put in one-half dozen onions 
and cook with tomatoes before strain- 
ing. 

Put your corks into a pan of hot 
water and set on stove for an hour 
before using. Tie in the cork. — Mrs. 
C. L. Jordan, 2638 Tenth street, Ba- 
ker, Or. 

Spiced Cantaloupe Pickles. 

Five pounds half-ripe cantaloupe, 4 
pounds sugar, 2-3 pint vinegar, 1 ta- 
blespoonful each allspice, cloves and 
cinnamon, 1 teaspoonful ginger. Pare 
the fruit, cut into inch strips, let 
stand in the sugar until it has made 
a syrup. Add the vinegar and spices. 
Cook till clear. Skim out fruit, cook 
syrup down until thick, pour over 
fruit and seal. — Mrs. W. R. Crow, 1153 
Forty-ninth avenue S. E. 

Small Onions. 

If you have small onions in your 
garden that do not dry off they can 
be canned. Peel, cover with cold wa- 
ter and bring to a boil; drain, cover 
with boiling water, add salt to taste 
and place in cans. These can be pre- 
pared by placing in a kettle of boiling 
water on top of the stove, or in a 
pan with a little water placed in the 
oven when cold and let come to a 
good boil. Remove and seal. — Mrs. 
Williams. 

Pickled Carrots. 

Take small carrots, scald them and 
rub off the skin. Parboil them in 
salted water (care should be taken 
not to cook them soft), drain and put 
them in a jar. Boil vinegar enough 
to cover them, pour it in and let it 
remain 24 hours. Then drain off the 
vinegar and boil it again, adding salt. 
Put one bayleaf and three or four 
cloves in with the carrots and pour 
the boiling salted vinegar over them. 

These pickled carrots add color and 
zest to salad dishes. — Mrs. H. M. 
Morse, 451 Ainsworth avenue. 

Sauerkraut. 

Shred cabbage with vegetable slicer, 
pound in stone jar with wooden po- 
tato masher, sprinkling a teaspoonful 



of salt between each layer of cabbage. 
When jar is filled put clean white 
cloth on top of cabbage, cover with 
a plate with rock on top, set in warm 
place 10 days till finished. Wash the 
cloth every day. If it becomes too 
sour boil one hour in open kettle and 
can. — Mrs. Williams. 

Canned Red Peppers. 

(Fannie Merritt Farmer's recipe — very 
hard to find in print.) 
Wash one peck red peppers, cut a 
Slice from stem and remove seeds; 
then cut in thin strips with scissors. 
Cover with boiling water, let stand 
two minutes, drain and plunge into 
ice water. Let stand 10 minutes; 
again drain and pack solidly into 
glass jars. Boil one quart vinegar 
and two cups sugar 15 minutes. Pour 
over peppers to overflow jars. Seal 
and keep in a cool place. Fine for 
salad. 

Corn Relish. 

One gallon fresh corn, 2 green pep- 
pers, 2 red peppers, 1 cabbage, 3 
stalks celery. Cut celery and cabbage 
and peppers fine, mix with corn, add 
1 tablespoonful mustard, 2 table- 
spoonfuls mustard seed. Cover with 
white wine vinegar. Sugar and salt 
to taste. Let simmer 1% hours. Can 
while hot. — Mrs. E. G. Compland. 

Nasturtiums. 

Pick seeds when green but full 
grown. Cover with vinegar and salt; 
cold. — Mrs. W. W. Williams. 

Mincemeat in Small quantity. 

Cost. 

1 c chopped meat $0.1000 

2 c chopped apples 0500 

% c chopped suet 0253 

1 c raisins and 1 c currants or 

iy 2 c raisins 0750 

1 c syrup 0625 

1 T cinnamon 0250 

1 t cloves 0083 

1 T salt 0008 

Enough for 3 pies costs $0.3469 

Enough for one pie costs 1156 

For each pie add 2 T vinegar. . .0032 
1 t lemon extract 0292 

Total $0.1480 

Cost of filling for one pie is 15c. 
Mrs. Lulu M. Welch. 
(Pretty expensive these times.) 

Green Tomato Mincemeat. 

Here is one of my economical and 
tried recipes, and I do want you to 
try it. The recipe is just green toma- 
toes, vinegar, sugar, salt, raisins and 
spices, cooked down together, and it 
doesn't sound very good, but really is 
surprisingly good. Some people use 
half apples, but I do not see that that 



34 



TELEGRAM CONSERVATION COOK BOOK. 



improves it any, and we all have so 
many green tomatoes in our war gar- 
dens that we want to save before the 
frost catches them, that my advice is 
to use the recipe as it is, and put in 
your apples, etc., later if you want to. 

The beauty of this mincemeat is 
that it is perfectly wholesome; a dys- 
peptic can eat it in the middle of the 
night without its hurting him (at 
least he might try it once), and it is 
really good, so that everyone compli- 
ments your pie and can't believe that 
there is no meat in it. This is the 
recipe — sent me from a cousin in New 
York state: 

One peck green tomatoes, chopped 
and drained; 5 pounds brown sugar, 2 
tablespoonfuls each of salt, cloves, 
cinnamon, allspice and nutmeg, 2 
pounds raisins (seeded if necessary) ; 
one cupful vinegar (and if it is the 
vinegar from sweet pickles so much 
the better). Cook slowly three hours 
and can in glass jars as usual. It is 
very good as it is, but rather dry, so 
I always add some kind of fruit when 
I open it — any canned fruit I have 
opened, or a glass of jelly or quince 
honey, etc., is very good. More rai- 
sins or English currants can be added 
or lemons, oranges or anything else 
used in mincemeat, but you will find 
this recipe a most satisfactory base to 
work with, and your pie, being all 



fruit, will not be indigestible. Of 
course, this is exceedingly cheap as 
compared to regular mincemeat, and 
it has also the merit of being a meat 
substitute, and I suppose a great 
many hundred pounds of lean beef 
and many pounds of butter are being 
made up into mincemeat in our coun- 
try at this time of year. 

AUNT PRUDENCE, 

Making Vinegar. 

When cooking apples save the par- 
ings and cores (if sound). They can 
be thrown into a jar from time to 
time as they accumulate. Add enough 
soft water to cover, a cup of sugar 
to each seven quarts of water; keep 
covered with netting. Add a bit of 
yeast, and set in a warm place. Vine- 
gar can be made from any fruit jelly 
or berry juice which has begun fer- 
menting by adding water (three times 
the amount of the juice) and a little 
yeast or "mother" of vinegar. 

Pear vinegar is made from parings 
and cores of pears same as apple vine- 
gar, and is most delicious for salads. 

Before canning fruit, etc., I always 
put cans in boiler of cold water to 
which has been added one tablespoon- 
ful of lye, and rinse, to clean jars. — 
Mrs. W. W. Williams, 1411 Rodney 
avenue. 



Additional Recipes 



Aunt Prudence's Tables and Measures 



Key to Abbreviations. 

1 t — 1 level teaspoonful. 

1 c — 1 level cupful. 

1 T — 1 level tablespoonful. 

R — Rounding-. 

1 R T — 2 tablespoonfuls. 

1 R t — 2 teaspoonfuls. 

The inexperienced housewife will 
find the following- tables of weights 
and measures of great help, and even 
the experienced housewife, will, I be- 
lieve, find the arrangement new, as 
I have gathered this material from 
many sources, including many indi- 
vidual tests, and have rearranged all 
of it, trying to get a logical sequence 
to the tables, so that items wanted 
would be easily found. 

Of course, "a cup" is a varying 
quantity, but we will have to use it, 
trying to always have it mean a 
medium-sized cup. 

With the teaspoons in use nowa- 
days, three level teaspoonfuls of 
water or salt will fill a tablespoon. 
Flour and the meals are supposed to 
be sifted before measuring, baking 
powder stirred, salt pulverized, etc. 
Butter and other fats to be packed in 
firmly and leveled off with a knife. 
as all level measures should be. 

All measures level unless specified 
rounding; then supposed to be as 
much above as below, or twice as 
much in spoon. 

Liquid Measure, 
(For Milk, Vinegar, Water, Etc.) 
60 drops equals 1 t. 

3 t equals 1 T. 
16 T equals 1 c. 

1 gill equals % c. 

1 c equals y 2 pt. 

2 T equals 1 oz. 
2 c equals 1 lb. 

1 pt. equals 1 lb. 

16 fluid oz. equals 1 lb. 

Dry Measures. 

"A few grains" equals x k salt 
spoonful or % t. 

1 saltspoonful equals % t. 

1 t equals 1-3 T. 

2 t equals 1 R t. 

1 dessertspoonful equals % T. 
16 T equals 1 c. 

2 T equals 1 R T. 
2 c equals 1 pt. 

1 pt equals 1 lb. 

Applied Measures. 

4 T flour equals 1 oz. 

2 R T flour equals 1 oz. 

4 c sifted flour equals 1 lb. 

3% c whole wheat flour equals 1 lb 

4Vz c graham flour equals 1 lb. 

2 2-3 c oat meal equals 1 lb. 

2% c corn meal equals 1 lb. 

1 pt. corn meal equals 1 lb. 1 oz. 



4 1-3 c rye meal equals 1 lb. 
1% c rice equals 1 lb. 

1 pt. wheat equals 1 lb. 

Sugar. 

2 T granulated equals 1 oz. 
2 c granulated equals 1 lb. 

2 R T powdered equals 1 oz. 
2 2-3 c powdered equals 1 lb. 
2 2-3 brown equals 1 lb. 
3% c confectioner's equals 1 lb. 

Butter, Fats, Etc. 

2 T butter equals 1 oz. 
2 c packed butter equals 1 lb. 
4 R c chopped suet equals 1 lb. 
1 pt. salted fat equals 1 lb. 

1 pt. chopped meat equals 1 lb. 

Miscellaneous. 

2 R T ground coffee equals 1 oz. 
4% c ground cofee equals 1 lb. 

1 square baker's chocolate equals 
1 oz. 

y 2 c nuts equals 1 oz. 

1 R c stoned and packed raisins 
equals 1 lb. 

9 large, 10 medium eggs equal 1 lb. 

1 c bread crumbs, packed, equals 
4 oz. 

Juice 1 lemon equals 1 T. 

2 c finely chopped meat is 1 lb. 

2 c minced vegetables make about 
1 lb. 

Some Standard Proportions. 

1 qt. of flour requires — 

1 heaping tablespoonful shortening 
for biscuit. 

y 2 level teaspoonful salt. 

4 teaspoonfuls of baking powder. 

1 pt. of milk for muffins, gems, etc. 

1 scant quart of milk for batters of 
all kinds. 

Use 1 teaspoonful of soda to 1 cup- 
ful of molasses. 

1 teaspoonful soda to 1 pint (2 cup- 
fuls) sour milk. 

1 measure liquid to 3 measures 
flour for bread. 

Usual proportion is 1 t salt and ^ 
t pepper to 1 qt. liquid. 



APPLIED MEASURES. 

(All prices from the Public Market; 
October 31, 1917.) 

Flour and Meals. 

1 lb. good wheat flour ($2.75 

for 49 lbs.) $0.0563 

1 lb. whole wheat flour ($2.90 

for 49 lbs) 0592 

1 lb. graham flour ($2.90 for 

49 lbs.) 0592 

1 lb. corn meal (70c for 9 lbs.) .0778 
1 lb. oat meal (70c for 9 lbs.) . .0778 
1 lb. rye meal (75c for 10 lbs.) .0750 
1 lb. bran (50c for 9 lbs.) 0556 



TELEGRAM CONSERVATION COOK BOOK. 



1 lb. rice flour (Chinese) 1500 

1 lb. equals 1 qt. of sifted flour. 

1 c flour (4 oz.) costs 0141 

1 T flour (& oz.) costs 0009 

1 t flour costs 0003 

1 c graham 0148 

1 T graham 0009 

1 t graham 0003 

7 T cornstarch (10c lb.) 0016 

1 t cornstarch 0005 

Fats. 

1 lb. butter (50c lb.) $0.5000 

1 c butter (2 c to the lb.) 2500 

1 T butter 0156 

1 t butter 0032 

1 lb. lard 3000 

1 c lard 1500 

1 T lard 0094 

1 t lard 0031 

1 lb. cottolene (95c for 3 lbs. 5 

oz.) 2865 

1 oz. cottolene 0180 

1 c cottolene 1434 

1 T cottolene 0090 

1 t cottolene 0030 

1 lb. crisco (85c for 3 lbs. 1 oz.) .2176 

1 oz. crisco 1074 

1 c crisco 1388 

IT crisco 0087 

1 t crisco 0029 

1 lb. compound (or rendered 

lard) 2500 

1 c compound 1250 

1 T compound 0078 

It compound 0026 

1 qt. Wesson oil ($1.45 gal.)... .3625 

1 pt. Wesson oil 1813 

1 c Wesson oil 0906 

1 T Wesson oil 0057 

1 t Wesson oil 0019 

Sugar and Molasses. 

1 lb. sugar (12 lbs. for $1) $0.0833 

1 c sugar 0417 

1 T sugar 0026 

1 t sugar 0009 

1 qt. karo syrup ($1 per gal.). .2500 

1 pt. karo syrup 1250 

1 c karo syrup 0625 

1 T karo syrup 0039 

1 t karo syrup 0013 

1 qt. N. O. molasses (10c for 

1 3-16 pt. can) 1696 

1 pt. N. O. molasses 0848 

1 c N. O. molasses 0424 

1 T N. O. molasses 0027 

1 t N. O. molasses 0009 

Salt, Pepper, Seasoning, Etc. 

1 lb. salt (4 lbs. for 10c) $0.0250 

1 c salt 0125 

1 T salt 0008 

1 t salt 0003 

1 T pepper, black, white or red .0250 
1 t pepper, black, white or red .0083 
1 T celery seed (8 drams 5c). .0187 

1 t celery seed (1 dram) 0062 

1 t paprika (2 oz. for 15c) 0125 

1 oz. mace or nutmeg ground 

2 oz. for 15c) 0750 

1 T mace or nutmeg ground... .0380 

1 t mace or nutmeg ground 0130 

1 oz. any other spice (2 oz. 10c) .0500 

1 T any other spice 0250 

1 t any other spice 0083 

1 t sage, thyme, etc 0083 

1 T chili powder (5c oz.) 0250 

1 t chili powder 0083 

1 T kitchen bouquet (35c 2 oz.) .0875 

1 t kitchen bouquet 0292 

1 c mushrooms (25c lb. or 

about 3 c) 0833 



1 T Worcestershire sauce (6 oz. 

for 15c) 0125 

1 t Worcestershire sauce 0032 

1 c horseradish 1000 

IT horseradish 0063 

1 t horseradish 0021 

1 oz. mixed mustard (10 c 6 oz.) .0167 

1 T mixed mustard 0084 

1 t mixed mustard 0028 

1 c vinegar (40c gal.) 0250 

1 T vinegar 0016 

1 t vinegar 0003 

1 oz. lemon extract (2 oz. 35c). .1750 
1 oz. vanilla extract (2 oz. 35c) .1750 
1 T extract (lemon or vanilla) .0875 
1 t extract 0292 

Soda, Baking Powder, Cream Tartar. 

1 T soda (10c lb.) $0.0021 

1 t soda 0007 

1 T baking powder (50c lb.)... .0107 
1 t baking powder (50c lb.)... .0036 
1 T baking powder (30c lb.)... .0064 
1 t baking powder (30c lb.)... .0021 
1 T cream of tartar (75c lb.).. .0160 
1 t cream of tartar 0053 

Eggs and Milk. 

1 dozen cooking eggs $0.4800 

1 dozen strictly fresh 6000 

Milk— 
$3.25 per qt. for mo., per year. 39.0000 
1 qt. milk a day (yr. 365 days) .1070 

1 pt. milk( as above) 0535 

1 c fresh milk 0268 

1 T fresh milk 0017 

1 t fresh milk 0006 

1 c thick cream 2000 

1 T thick cream 0125 

1 qt. buttermilk (15c gal.) 03V5 

1 pt. buttermilk 0188 

1 c buttermilk 0094 

1 qt. sour or skim milk (10c 

gal.) 0250 

1 pt. sour milk 012ii 

1 c sour milk 0063 

Cheese and Nats. 

Cheese — Cost. 

1 lb cheese $0.3000 

1 c grated cheese (^4 lb.) 0750 

1 T grated cheese 0047 

1 t grated cheese 0016 

Nuts— 

1 lb. nuts (all usual kinds) 2500 

(1 lb. nuts equals % lb 
shelled nuts; V 2 lb. shelled 
nuts equals 2 c chopped nut 
meats.) 

1 c chopped nut meats 1250 

1 T chopped nut meats 0078 

1 t chopped nut meats 0026 

Rice, Macaroni, Etc. 

Rice — 
1 lb. rice (broken, 3 lbs. for 

25c) or better 1000 

1 c rice (^ lb.) 0500 

IT rice 0031 

1 t rice 0010 

1 c cooked rice 0080 

1 oz. pearl barley (14 oz. 15c). .0107 

1 c peral barley 0856 

1 T pearl barley 0054 

Macaroni — 

1 lb. macaroni 1000 

1 c macaroni (% lb.) 0250 

1 T macaroni 0016 

1 t macaroni 0005 

Tapioca — . 

1 lb. tapioca 1000 

1 c tapioca (% lb.) 0500 

1 T tapioca 0031 

1 lb. crackers 1800 



AUNT PRUDENCE'S TAEL.ES AND MEASURES. 



87 



1 large soda cracker 0040 

1 loaf bread (home baked) 0600 

1 c bread crumbs 0150 

1 c rolled oats 0083 

1 c cooked corn meal 0143 

miscellaneous. 

1 can peas, fine quality, 20 oz. $0.2000 

1 can peas, ordinary 20 oz 1500 

1 can tomatoes, 28 oz 2000 

1 can tomatoes, 28 oz 1800 

1 compressed yeast cake (6 for 

5c) 0083 

1 cake Pleischman's yeast (2 

for 5c) 0250 

1 c raisins 0500 

1 lb. apples 0500 

1 apple averages 0100 

1 pt. olives (35 or 40) 3000 

1 c soup stock (ordinary) 02u0 

1 c soup stock (chicken, etc.).. .0300 
1 pt. loganberry or grape juice.$0.2500 
1 c loganberry or grape juice. . .1250 

1 T grape juice 0078 

1 pint canned milk ($1.55 per 

dozen 1-lb. cans) 1292 

1 c canned milk 0646 

1 T canned milk 0040 

1 pint honey (strained) 3500 

1 c honey 1750 

1 T honey 0109 

1 lb. suet 1500 

1 c suet 0375 

1 T suet 0023 

1 lb. Kaola 3600 

1 c Kaola 1800 

1 T Kaola 0101 

1 t Kaola 0034 

% lb. chocolate (1 cake) 2500 

1 oz. chocolate 0313 

1 T chocolate 0157 

1 oz. Knox gelatine 1500 

1 T Knox gelatine 0750 

1 oz. Jello (3% oz. for 10c) 0286 



1 T Jello 0143 

1 lb. sweet potatoes (6 lbs. for 

25c) 0417 

Some Vegetables. 

Cost. 
Lb. c T 

Beans, dry $0.1500 $0.0750 $0.0047 

Cabbage 0175 .0088 .0006 

Carrots 0300 .0150 .0010 

Celery 06 2-3 .0143 .0009 

Garlic 0500 (per clove, .0001) 

Onion 03 1-3 .0167 .0010 

Parsley 26 2-3 .0668 .0042 

Parsnip 03 1-3 .0167 .0010 

Potatoes 0200 .0100 .0006 

Tomatoes 0500 .0332 .0111 

Turnips 02^ .0125 .0008 

(See Public Market prices for others.) 

There are about 8 stalks of celery 
in a 5c bunch (% lb.), so it costs on 
an average, per stalk, $0.0063. 

Tomatoes are so soft that % of a 
cupful peeled and cut, weigh % lb. 

Dry beans weigh 65 lbs. to the 
bushel (32 qts.), but potatoes, toma- 
toes and onions weigh 60 lbs. 

Cabbage weighs between 1% and 7 
and 8 lbs. per head, and averages 
about 3% lbs., of 6c per head at 
present prices. 

Parsley is sold on the market in 
little bunches (3 oz.) for 5c. It keeps 
green out doors here all winter. Each 
home should have its own little bed. 
If so, do not add the cost of parsley 
to your recipe. 

(The prices of meats and fish are 
emitted, as the price varies and they 
are used by the pound.) 



AN EXPLANATION OF THE FOLLOWING RECIPES 



A few women are afraid of our 
formal way of expressing our recipes 
exactly. They never have measured 
their flour, seasoning, etc., and they 
hardly feel like beginning new ways 
now when they do so excellently in 
their old ways. But the trouble is 
just here. We are dealing with many 
young women who have been busi- 
ness girls for years before they were 
married and perhaps their mothers 
were before them and all the house- 
hold ways that we older home women 
have seen and understood and prac- 
ticed all our lives are new to them. 
You say of your bread, etc., and the 
recipe books say, too, "flour to mix 
stiff." How does an inexperienced 
housewife know just what "stiff" is? 
If they do know they don't need your 
recipe, for they can use any recipe 
book if they want something new, but 
those who need your recipe want to 
know just how much flour, just how 
much seasoning, etc., you use. Of 
course I know all flours are not alike 
some breads take more than others, 
etc., but those are fine points that 
come later, when the recipe is used 



often and each housewife learns to 
adapt it to her own needs. The U. S. 
government publishes recipes giving 
definite amounts of each ingredient 
used, and I believe that is the busi- 
ness-like way in which the new wo- 
man will want her recipes in future. 
Of course, our prices will not' last 
forever, foodstuffs vary, but that isn't 
the point. The comparative price will 
be very much the same and that is 
what we are after. We can't (that is 
we women right here alone — can't) 
change the prices we have to pay for 
food very much, but our concern must 
be to find the best and most econom- 
ical ways of using that food, and I 
cannot see how we can tell which 
recipe is really the cheapest and most 
desirable, unless we work out the cost 
of all the items as we do here, for 
price, and then consider the amount 
of nourishment the ingredients con- 
tain, and I do not think it will be at 
all laborious to work out these re- 
sults in costs for yourselves, with the 
foregoing tables. 

AUNT PRUDENCE. 



The Cost of Fuels 



I hear people saying everywhere: 
"Oh, we don't bake our own bread 
any more. Fuel is so high it doesn't 
pay." But they don't know just what 
it will cost them to bake their own 
bread. No one ever has known. We 
are getting these figures for you ab- 
solutely for the first time they have 
ever been obtained on a common 
comparable standard. 

The Portland Railway, Light & 
Power company and the Northwestern 
Electric company guarantee these 
figures for electric heat, the Portland 
Gas & Coke company for gas, and the 
Holman Fuel company theirs for both 
slabwood and first-class fir. 

First we give the exact figures of 
the cost of heating a cold six-burner 
electric range, to the right heat, and 
baking six loaves of home-made bread 
in 45 minutes. 



Next we give the figures for exact- 
ly the same conditions on a gas 
range. 

Then the Holman Fuel company 
gives us the cost of heating a cold 
six-griddle stove or range and bak- 
ing six loaves of home-made bread 45 
minutes with slabwood fuel and with 
the best fir wood. This is a definite, 
fixed amount of heat (a moderate 
fire) and can be used as a standard 
of measure and comparison. 

Second, we asked them for the cost 
of a hot oven fire, taking a biscuit 
baking fire as our standard here, and 
third, we asked them for the average 
cost of a top burner fire, averaging 
their lowest and highest flame. This 
it to get a standard comparison. We 
shall need to know each price later 
when we figure the cost of cooking 
on top of our ranges. 



FUEL COSTS 

The following statements arranged way, so it is not fair to ask you to 

for comparison and reference: charge your recipe with full heat. 

Oven Heat. _,, , . . . _, , 

Electricity as a Fuel. 

Cost to bake not more than 6 loaves , . , . ., 

of bread at once, for 45 min: J t h % d ™ n * peopl f guess «» the , 

With electricity $0.0164 cost t of . bakm * S1X + loaves of br * ad 

With gas .. .0220 electrically and got guesses all the 

With fir wood ........!!.!!! '. !o340 way from 5 cents up; most people 

With slabwood 0310 guessed about 10 cents. Now you 

Cost of medium (as for bread) fire people who say you don't do your 

per hour: own baking any more because fuel is 

With electricity $0.0171 so high, what do you say to these 

With gas 0255 figures. What do you think of 

™}}£ f l r . wo ° d 2oaa 1 64-100 cents for six loaves of bread, 

W CoV 1 o% b rt° d fire7oVbaki-ngbisS or lew than 1-3 of a cent per loaf 

15 min. (10 min. to heat oven): to bake bread? 

With electricity $0.0141. To " ma L say ll can t be d °? e \., If 

With gas 0190 s °i both the companies would like 

Wiht fir wood '!!!!!!.'!!!."!!!! !0230 to demonstrate it to you. 

Cost of hot (biscuit) fire per hour: While these figures were being pre- 

With electricity $0.0244 sented this week, we thought it would 

With gas 0470 be more interesting to you than any- 

With wood 0552 thing else to let each of these people 

Fuel for Top Burner or Stove. speak for the fuel they represent, giv- 

Cost ing some factors that enter into a 

per hour. real working comparison of various 

Electricity, average heat $0.0013 fuels, other than the absolute cost 

Electricity, low 0006 Next the Portland Gas & Coke com- 

iS average heai 0114 pany wiU present t0 y0U the COSt ° f 

Gat on oife-thirdO '. '. .' '. '. '. '. '. '. \ '. '. !o070 bakin S and other cooking with gas, 

Gas, simmering 0040 under the same given specifications 

Fir ' wood '. ............ '. !0408 as the electric companies present to- 

Slabwood 0286 day, and will also state many other 

(Figure % use of wood). advantages in the use of gas besides 

Important Notice. price. Those of you who have elec- 

D „„„,„ „«.!„.„ ,.. * *•_ „ _». . trie or gas ovens can test them now, 

inr?n , % U eS ff es W re d reSerfo e r n e S i e thf; «* if £»/ ^T^^e 'SoSoSSS 

baking or using top griddle heat in ^ V n e P', A nd ??} n £? m thC companIes 

wood stoves please figure half heat, what 1S the trouble - 

according to the tables. This time of When I think of what may be in 

year, and especially at meal time, you store for these big corporations along 

are sure to have a fire in your stove tnis line - J am & lad tnat J am only 

and be cooking something else, any- AUNT PRUDENCE. 



THE COST OF FUELS. 



This Is the Statement of the Electric 
Companies. 

Electric heat being so standard, the 
results of two separate tests made by 
each of the electric companies were 
the same as given in the following 
discussion and statement: 

Women have long known that elec- 
tric cooking is cleaner, that it ban- 
ishes all the dust and ashes of coal 
and wood, all the soot and fumes of 
gas. They have known that it makes 
the kitchen cooler, the air purer, that 
it is the most convenient way to cook. 
It is this knowledge which is rap- 
idly becoming general which has re- 
sulted in the installation of thousands 
of electric ranges in the United States 
during the past two or three years 
and which has induced over 3500 
power companies to make special 
cooking rates to attract the business. 
Our own city has the distinction of 
having one of the lowest of these low 
cooking rates. 

Although many of the advantages 
of electric cooking are widely known, 
many people still have the idea that 
electric cooking is expensive. That 
this is not the case may be learned 
by asking a range user or by study- 
ing the table of costs given below. 

To heat to temperature for baking 
bread, .0036; to bake six loaves of 
bread 45 minutes, .0128; total cost of 
baking six loaves of bread, .0164. 

To heat to temperature for baking 
biscuits, .0091; to bake ovenful of 
biscuits (15 minutes), .0051; total cost 
of baking oven of biscuits, .0142. 

After the first batch of biscuits 
is baked the temperature of the oven 
can be maintained at the correct tem- 
perature for baking subsequent 
batches at a cost of .0014 per hour or 
.0004 per batch. 

Cost per hour for 1000-watt burner 
(medium size): Full, .0025; medium, 
.0013; low, .0006. Cost per hour for 
electric iron, .0018. 

The electric range and electric iron 
have done more to lighten the burden 
of keeping house than any other 
household appliances that have come 
into use in recent years. They have 
done for the housewife what the tele- 
phone, typewriter and adding machine 
have done for the man. 

In view of the present war the 
great saving in foodstuffs made pos- 
sible by electric cooking ought to in- 
terest every housewife. 

George G. Bowen, assistant sales 
manager, Northwestern Electric com- 
pany. 



A Later Letter. 

(Today we have a communication 
from the electric companies, giving 
you good reasons for the use of elec- 
tricity as a fuel at this time in par- 
ticular, and as we are all vitally in- 
terested in this question, we print it 
as sent to us) : 

Everyone recognizes the fact that 
we cannot live without cooks. Grant- 
ing this, does it not seem reasonable 
that cooks should have the most mod- 
ern and satisfactory cooking appli- 
ances on the market. 

The other day two of my neighbors 
were discussing the use of meats in 
their homes. Mr. Black remarked 
that although meat was very high, his 
family continued to use the customary 
roast of beef for Sunday dinner, as he 
now had a means of cooking it, so 
that he felt he got as much for his 
money as he did a couple of years ago 
with cheaper meat and cooking it 
differently; that is, the shrinkage of 
the meat was so slight to what it had 
been. Naturally Mr. Black was anx- 
ious for his neighbor, Mr. White, to 
enjoy the same saving by using this 
same means of cooking. After some 
discussion the men decided that the 
solution of this problem would be to 
make an actual test, which they did. 
Two roasts of the same cut were 
ordered from the same butcher, both 
were weighed on the same scales, 
each weighing 6Yz pounds. Immedi- 
ately upon removing the roasts from 
the oven, they were again weighed. 
Mr. Black's roast had only shrunk 
nine ounces, while Mr. White's had 
shrunk 24 ounces. This was a saving 
of 27 cents for Mr. Black on this one 
roast, and as his family used about 
four roasts per month, he figured a 
saving of $1 per month, at the least 
on roasts alone. 

The fact that Mr. Black's roast had 
retained so much of the natural juice 
and flavor of the meat, making it 
more palatable, caused considerable 
comment in the serving. 

The last scene in the act of "con- 
servation of meat" was described to 
me a few minutes ago. The Whites 
are saving money, too, the same as 
the Blacks, as they are now cooking 
by the same method as Mr. Black, 
that is, they "Cook by Wire." 

Portland has the distinction of hav- 
ing one of the lowest electric cook- 
ing rates in the United States. As a 
result, there are approximately 500 
electric ranges in use in the city at 



Phone Your Want Ads to The Telegram- 
Broadway 200, A 6701 



TELEGRAM CONSERVATION COOK BOOK. 



the present time, and I venture to 
say this number will be doubled many 
times within the next two years. 

Prices in nearly all necessities of- 
life, except electric current, are ad- 
vancing- by leaps and bounds every 
day. Where electricity is generated 
by water power, it is not necessary 
to use fuel for cooking-, lighting or 
power purposes, our ships, airplanes 
and other equipment, which will help 
our country in winning this world 
war, warrant us in urging that our 
coal and wood supplies be conserved 
by using them, for every pound of un- 
burned coal is saved, but every kilo- 
watt hour of water power unused is 
wasted. 

Every housewife enjoys a clean, 
light, airy and purely sanitary kit- 
chen, which is made possible for 
everyone when she cooks by wire, as 
this fuel substitute does not consume 
the oxygen in the air, hence there are 
no by-products of combustion, nor 
does it require any matches or clean- 
the powders or constant cleaning of 
the kitchen walls and woodwork. 
Think of the time saved in cleaning 
that may be spent in Red Cross or 
other club work. 

Would you not like to roast you* 
Thanksgiving turkey in an open pan 
without having to baste it, and have 
it cooked to a delicious perfection? 
You can, if you "cook by wire." — Miss 
Marguerite Fleming, home economist, 
Northwestern Electric company. 

In regard to this fuel question in 
general I want to say that no ques- 
tion interests us more than that of 
fuel, and we are glad to have all 
sides presented. 

Of course, wood has been the stand- 
ard fuel of the human race since the 
beginning of time. We might say that 
wood was the basis of civilization, en- 
abling man to emerge from his sav- 
age state (living wild on uncooked 
vegetables and nuts and fruits) and 
attain to the use of cooked foods, in 
a warmed and lighted dwelling , and 
at the present time no fuel is so cheap 
as wood or coal when we consider its 
heat for our homes and for our hot- 
water tanks, at the same time and 
with the same fire as for cooking 
Yet, as Miss Fleming says, it is a 
waste, not a conservation, of our re- 
sources, to use it, and this war may 
lead directly to a wider use of the 
manufactured fuels — gas and elec- 
tricity — on that very account, as well 
as their cleanliness, and especially 
the immense saving of women's labor 
which both give us. It is worth con- 
sideration and discussion. 

AUNT PRUDENCE. 



Gas as a Fuel. 

Today we present to you a detailed 
statement of the general use of gas 
as a fuel, besides the special figures 
asked for, all of which I am sure you 
will find very interesting, as there is 
no subject that comes right home to 
every man, woman and child in the 
city as the cost of fuel does, and will 
more and more during the duration of 
this war. 

This Is the Statement Prepared by 
the Gas Company. 

Find tabulated cost of operating a 
gas range in the home under practical 
conditions, taking for granted that 
the majority of ranges in use in the 
average homes are of a standard 
make and not a cheap, poorly con- 
structed appliance. We know from 
personal observation that a large per 
cent of the ranges in use in the city 
are of a standard make, which means 
good construction, good insulation 
and built according to specifications 
of the National Commercial Gas asso- 
ciation, which insures good efficiency 
and economical operation. 

These figures are based on the use 
of the ordinary gas stove by the ordi- 
nary housewife, not on a demonstra- 
tion by experts under ideal condi- 
tions. 

Bread Baking. 

Bread baking with the 18-inch 
standard oven (which is the standard 
today for domestic ranges), in a 
standard range, baking not over six 
loaves at a time starting with a cold 
oven and operating for one hour. Gas 
consumption for one hour maintain- 
ing a temperature for the proper bak- 
ing of the standard one-pound loaf in 
45 minutes is 25^ cubic feet or 2.55 
cents. Gas consumption for 45 min- 
utes, the time required to bake a 
standard one-pound loaf is 22 cubic 
feet or 2.2 cents. This is based on the 
operating of both burners full for five 
minutes before the bread is put into 
the oven, then turning one burner off 
when the bread is put in and com- 
pleting the baking in 45 minutes, 
making a total of 50 minutes that the 
gas is on. 

To get the adjustment for main- 
taining the temperature for baking 
bread, instead of turning both burn- 
ers down, turn one burner entirely off 
and leave the other burner on full. It 
is preferable to leave the back burner 
on. However, satisfactory results can 
be obtained by turning both burners 
one-half off and a great many prefer 



The Associated Press — the Guaranteed News 



THE COST OF FUELS. 



that method, to turning one burner 
entirely out. The only objection to 
turning both burners half out is that 
you are not always able to judge 
whether you are using the proper 
amount of gas or not. Bread should 
be left in the oven Ave minutes after 
the gas is turned off. 

Biscuit Baking. 

For biscuit baking it is necessary 
to use both oven burners full on. Gas 
consumption for one hour is 47 cubic 
feet or 4.7 cents. However, for the 
proper baking of biscuits, it actually 
requires only 15 minutes for the bis- 
cuits to remain in the oven, the oven 
to be lighted when both burners are 
on full for 10 minutes before the bis- 
cuits are put into the oven, requiring 
25 minutes actual operation to prop- 
erly bake biscuits. This requires a 
gas consumption of 20 cubic feet or 
a gross charge of 2 cents, subject to 
5 per cent discount. 

In a domestic range under practical 
conditions in the home for the bak- 
ing of practically everything there 
are only three heats to be used. One 
is full on both burners, consuming 47 
cubic feet of gas per hour. One is 
half on both burners reduced or one 
turned entirely off, consuming 23% 
cubic feet of gas per hour, and the 
third heat is both burners turned very 
slow or one burner entirely off and 
the other burner on half, which con- 
sumes 11% cubic feet per hour. 

This is the heat that is ordinarily 
used for the baking of angel food, 
fruit cake and other forms of loaf 
cake. Heat number two is used for 
baking of layer cakes, cookies or loaf 
bread. Heat number one, both burners 
full on is used for the baking of bis- 
cuits or cornbread. 

Satisfactory results can be ob- 
tained by starting with a cold oven, 
but a great many prefer to light the 
oven five minutes before the food is 
put into the oven. You can be suc- 
cessful either way. 

Operating Top Burners. 

There are five burners, including 
the simmering burner on the top of 
the standard gas range. There is 
one giant burner, three ordinary 
burners and the simmering burner. 
The giant burner on full will con- 
sume 37 cubic feet of gas per hour. 
This burner should only be used 
where you have a large vessal that 
entirely covers the burner and re- 
quires extreme fast cooking such as 
frying in a large vessel or things 
that require considerable speed. It 
should be used as little as possible as 
a majority of the food cooked on top 
of a range can be cooked on the 
standard burner that consumes a 
maximum of 22.8 cubic feet of gasper 



hour. There is practically nothing 
that you cook on the top of a range 
that requires any of these burners on 
full during the entire operation. No 
burner should be left on full any 
longer than it takes to bring what 
you have on the stove to the boiling 
point and should be immediately re- 
duced one-half or some times cne- 
third of its capacity, which is suffi- 
cient to maintain a temperature to 
cook the food. 

The simmering burner is the burner 
that should be used whenever possible 
and it is possible to use it with good 
results during every meal. It has a 
maximum consumption of four cubic 
feet of gas per hour and is able to 
keep vegetables, soup, coffee, and a 
great many things cooked on the top 
of the stove, boiling sufficiently to 
prepare same at a minimum expense. 

Thisburner is a burner that should 
be used, but is one that is a great 
many times overlooked even by the 
thrifty housewife. In preparing a 
meal on the top of a range, the sim- 
mering burner is the first one to be 
put Into use. Start the process on the 
medium-sized burner and transfer it 
to the simmering burner when It 
comes to a boil. The medium-sized 
burners that consume a maximum of 
22.8 cubic feet of gas per hour on full 
should be used, as a rule starting full 
on and reducing as the food becomes 
hot. If reduced one-half the consump- 
tion would be only 11.4 cubic feet of 
gas per hour or 1.14 cents. If reduced 
to one-third, would consume 7.6 cubic 
feet of gas per hour or 0.07 cents. The 
giant burner, which has the largest 
consumption of any of the burners on 
top, should never be used only as 
above stated. 

Our experience has taught us that 
the average housewife has never 
given sufficient thought to the oper- 
ating of a gas range to obtain the 
best results. It is one of the articles 
of the household that is mostly used 
and as a rule known the least about 
when it comes to the figuring of cost 
and the short cuts to economy. 

It is surprising to find a condition 
such as this existing but it is abso- 
lutely a fact, that we have known 
cases where an article on a burner 
gets to cooking too fast, instead of 
reducing the flame they move the 
vessel partially off the burner, leav- 
ing the gas on full. That may sound 
foolish to some but it actually hap- 
pens in homes in this city. 

It is more essential for the house- 
wife to understand thoroughly the 
operating cost of a gas range than It 
is for her husband to understand the 
economical operation of his automo- 
bile. The gas range is used as a rule 
three times a day, 365 days in tha 
year. It is essential and necessary. 
The automobile is not. 



r> 



TELEGRAM CONSERVATION COOK BOOK. 



To our knowledge we have never 
investigated a high bill complaint 
where cooking- alone is involved that 
the complaint was not due to the lack 
of knowledg-e of the operating of a 
range or carelessness from an eco- 
nomical point of view. It is a known 
fact that time after time in the aver- 
age home a vessel of water is set on 
the stove to heat and the housewife 
will get busy doing something else 
around the house or talking to her 
neighbor out the back door and let 
the water boil all away. 

It is not as a rule the gas that is 
used that causes the complaint, it is 
the gas that is wasted. 

There is a great deal that could be 
said in regards to the operating of a 
gas range but a large majority of the 
housewives know these things al- 
ready but have never yet taken the 
time and the trouble to put what they 
know to actual use. When they do 
you will be surprised to find what a 
difference it will make in the satis- 
factory preparation of your food in 
addition to reducing the household 
expense. 

It is not the gas company's desire 
to have a consumer use all the gas 
that he can, because invariably that 
creates a complaint. It is the gas 
company's desire for you to use only 
the gas that is necessary to do what 
you want to do economically. — Mr. S. 
C. Bratton, commercial manager 
Portland Gas & Coke company. 

Wood — The Old Reliable Fuel. 

Here are the figures of the wood 
companies, which I know will be of 
vital interest to every citizen of Port- 
land. 

Mr. Holman, of the Holman Fuel 
company, deserves our thanks and 
appreciation, as he took the trouble 
to personally obtain these figures for 
us. This requires obtaining the 
weight of the wood used in cooking 
and in the cord, watching the time 
needed, etc., and much figuring, which 
he was very careful to verify. This is 
absolutely original work and very 
valuable. This is Mr. Holman's state- 
ment: 



Fir firewood — One cord dry fir 
cordwood, 4 feet, 3195 pounds. 

Nine pounds best fir to bake bis- 
cuits cost .023. 

Thirteen pounds best fir to bake six 
19-ounce loaves bread, 50 minutes, 
cost .034. 

Fir cordwood at $8.50 per cord in 
the basement (present price) stove 
length. 

Wood purchased earlier at less per 
cord would reduce amount of cost .004 
for each $1. 

At the same time bread was bak- 
ing the top of wood range was avail- 
able for cooking for 20 persons in ad- 
dition to having 40 gallons of hot 
water in the boiler within one hour 
and 30 minutes, or the full duration 
of the fire. 

Fir slabwood — One cord dry fir 
slabwood, four foot, weighs 3472 
pounds. 

Nineteen pounds to bake six 19- 
ounce loaves bread, 65 minutes, cost 
.031. 

Present price per cord $5.75 in 
basement, stove lengths. 

Slabwood purchased earlier at less 
per cord would reduce amount of cost 
of baking V 2 cent for each $1 on price 
of wood. 

Available facilities for cooking and 
heating the hot water boilers are the 
same as in the case of the cordwood. 
In both cases fire was started in cold 
stoves, with full draft the entire 
time. 

As Mr. Edlefsen was away and his 
people extremely busy on that ac- 
count, they were unable to make per- 
sonal tests, but obtained figures of 
fuel used from good cooks of their 
acquaintance which they believe to be 
very nearly correct. We are very glad 
of this estimate, as it all helps us to 
get an idea of comparisons. 

This is the Edlefsen Fuel company's 
statement: 

The average cost for baking six 
loaves of bread, one hour, with dry 
fir cordwood at $7.50 per cord, is 
.0125. 

With dry slabwood at $5 per cord it 
is .0116. 

With Hiawatha, Wyoming or Wash- 
ington coal, .0112. 

Biscuits — Fir, .0104; slab, .0095; 
coal, .0094. 



The Conservation of Wheat 

This is Accomplished in four ways : 

I. By using a part of some meal or grain aside from wheat in 
making breads and other foods. 

II. By using a part of some cooked substitute in place of part 
of the wheat in making breads and other foods. 

III. By saving all waste of bread and all other wheat foods. 

IV. By going without bread entirely, using some other food con- 
taining similar nourishment in its place. 

I. and II. are fully treated and recipes for making bread in 
this way given in the following pages. We have : 

U. S. Government Recipe for No. I. and discussion of 
methods. 

U. S. Government Recipe for No. II. with tables of var- 
ious cooked substitutes and discussion of methods. 
Recipes for making White Bread in all ways. 
Recipes for making Whole Wheat Breads. 
Recipes for making Graham Breads. 
Recipes for making Corn Meal Breads. 
Recipes for Oat Meal Breads. 
Recipes for Brown Breads. 
Recipes for some Special Breads. 

III. Under the saving of all waste we have : 

The Conservation of Bread Crumbs and Stale Bread. 
Hot Cakes made to conserve wheat. 

IV. Substitutes for Wheat Flour are : The Cornmeal, Oat- 
meal and Rice Breads, and the use of Rice and other 
grains in Porridges. Also the use of Starchy Vegetables 
in place of part of the bread at meals. 



General Food Values 



(As a foundation.) 



From an official source we learn: 
"Pood has been defined as a well- 
tasting mixture of food stuff of such 
a composition that the body is not 
injured by its use, and of a suf- 
ficient quantity to maintain the body 
in good condition." 

Food may be considered under three 
heads: 

1. Value of flavor. 

2. Importance of composition. 

3. Importance of quantity. 

Under the first it is known that the 
flavor of food, both as to smell and 
taste, causes the "mouth to water," as 
we say, which is really the supply of 
the juices, both in the mouth and in 
the stomach, which are necessary to 
the digestion of the food. So that our 
desire that food be palatable and ap- 
petizing is not just a refinement of 
civilization, but is absolutely neces- 
sary to the proper digestion of the 
food. However, this does not mean 
that food shall be so elaborately pre- 
pared, so highly seasoned, or so ar- 
tistically decorated and arranged In 
serving, (as is pictured in most cook 
books and magazines) that one 
strong woman's whole time must nec- 
essarily be given to preparing th3 
food for an ordinary family. 

This is epicureanism, and doesn't 
seem to me desirable even for rich 
people who can afford to pay for it, 
If there were more "plain living and 
high thinking" among our wealthy 
classes the world would be immeas- 
urably improved. The real desirable 
flavor and odor is the simple appe- 
tizing taste and smell of a fresh loaf 
of perfect home-made bread, and no 
French chef can excel it for real 
wholesomeness for body and mind. 

The second point mentioned, the 
importance of the composition of our 
food, we have all studied and read 
about, but it may be worth while to 
review it briefly. The main elements 
of food are protein, carbohydrates 
and fat, besides water and salts. Pro- 
tein is the muscle-building food. "It 
is the characteristic solid constituent 
of muscle," so one who does much 
bodily labor needs more of this than 
those doing different work. In the 
human body 2% parts out of every 
1000 (on an average) of its protein 
are daily worn out and renewed, like 
a building needing one new brick in 
every 400 to be replaced every day. 
Protein is the essential constituent 
of all meats, fish and eggs. It is 
largely in milk, and, mixed with fat, 
in cheese. Proteins are also found in 
all vegetable food, but all the 17 
kinds of protein are not found in all 
vegetables. Thus it requires a much 



large amount of vegetables than of 
the animal foods mentioned, to main- 
tain the body in repair. 

The carbohydrates exist in sugars 
and starches, and their function is to 
keep the body warm and furnish en- 
ergy. 

The fat has much the same use, and 
is a bodily savings bank deposit. It 
is our reserve fund laid up for use in 
case of sickness, just as truly as you 
keep an emergency fund in the bank. 
So those men and women of middle 
age think wrongly who deplore their 
tendency to lay on surplus fat, be- 
cause it is not present in youth, when 
health and vitality are high and there 
is not much need of reserve funds of 
any kind. Of course, like all good 
things, this can be carried to excess, 
and "nobody loves a fat man" for the 
same reason that nobody loves a 
miser — too much hoarding isn't ad- 
mirable. However, dear ladies who 
are nice and round and comfortable, 
do be satisfied, and not strive any 
harder to reduce your flesh than your 
bank account. 

In regard to the importance of the 
quantity of food taken, the bulletin 
says that many people do not eat 
enough to properly nourish their 
body. That many well-meaning doc- 
tors put illy nourished patients, and 
babies, on such a restricted diet that 
they are slowly starved to death. 
Food in sufficient quantity is just as 
necessary to maintain life as fuel is 
to the running of machinery. 

In this connection we will give our 

Conditions of Judging Contests. 

A copy of these conditions were 
sent to each judge' and were used for 
all recipes in this book. 

Thirty per cent, or .3 of the value 
of your recipes will be in its econ- 
omy; 30 per cent, or .3, of the value 
will be in its food value, from a real 
nourishing body-building standpoint; 
and only 40 per cent, or .4 — less than 
half — will be the value of the taste, 
looks, etc., the very things that have 
been and are now very generally the 
sole determining factor in all other 
contests and columns of printed reci- 
pes. Our contests will be largely de- 
cided by economy, viz., economy of 
money and materials, especially in 
making use of all the culls that are 
usually thrown away, and economy of 
time, in shorter and simpler ways of 
doing things. The element of pala- 
tability will be largely with reference 
to variety, the invention of new seas- 
onings and flavors to give relish 
through variety to the staple foods 
that we mast use so often. But we 
women must wake up to the fact that 



BREAD MAKING. 



45 



our country is at war; that ovir gov- 
ernment asks us to practice economy 
without sacrifice of the proper nour- 
ishment of our families, and that we 
have, in consequence, to revise all our 



old standards of living - that served us 
in peace times; and the very reason 
The Telegram started this new de- 
partment of the paper is to help you 
to do this. 



Bread Making 



Here are some gleanings from a 
United States department of agricul- 
ture bulletin, which seem to me very 
valuable: 

The necessary materials for mak- 
ing bread are flour, water, yeast and 
salt. Sometimes a little sugar or fat 
is added, and milk substituted for 
water. These substitutes contribute 
somewhat to the nutritive value of 
the bread, but are used in such small 
amounts that they are much less im- 
portant than the flour. The food 
value of a pound of bread is, there- 
fore, not far different from that of 
the flour used in making it. 

To make a one-pound loaf of bread 
requires about two-thirds of a pound 
— or 11 ounces — of wheat flour, and it 
contains: 

Ys pound of starch, which serves as 
fuel. 

IY2 ounces of protein, which is fuel 
and builds and repairs the body also. 

1 ounce of water. 

The small remaining portion con- 
tains fat and sugar, serving chiefly 
as fuel; cellulose in whole-wheat, 
etc., bread, giving bulk and prevent- 
ing constipation; mineral substances 
which make bones and teeth and 
have other uses, and some other val- 
uable substances which are just be- 
coming known. 

Bread of any kind is not a complete 
food for supplying all needs of the 
human body. It supplies too much 
fuel in proportion to the body-build- 
ing material. Therefore, more pro- 
tein must be taken with bread to 
make a balanced ration, but bread is 
the most valuable single food pro- 
duced. 

Wheat Conservation Bread Making. 

(Government Receipes.) 

The United States government 
urges us to give a quarter of our 
bread to the hungry people in Eu- 
rope, who are fighting our battles, as 
well as their own, by reducing our 
consumption of wheat by about one- 
fourth. 

To do this, instead of using all- 
wheat flour in making bread, we 
must use three-fourths of the usual 
amount of wheat flour and substi- 
tute one-fourth the amount of some 
other kind of flour or other ingredi- 
ent. 

Two methods are recommended. 



The first is to make bread by what 
is called the "short or straight 
dough" process, in which all the sub- 
stitutes used for wheat flour are un- 
cooked, such as cornmeal, rice meal, 
etc. The quantities given make four 
loaves; to make less or more loaves 
decrease or increase the amounts of 
each ingredient, accordingly. Use 
any amount of the substitute up to 
cne-fourth of the total amount of 
flour ordinarily used. A 10 per cent 
mixture of cornmeal and oatmeal 
would probably be best at first, tui 
you were accustomed to it, but the 
addition of one-quarter rye flour or 
barley flour makes a bread that you 
can hardly tell from white flour 
bread. The proportion of the other 
ingredients is the same in all cases, 
with the exception that some of the 
mixtures will be found to require 
more water than others. In general, 
bread made with any. of these sub- 
stitutes requires only about two- 
thirds as long time to ferment in 
the pan as ordinary bread, while the 
baking should be a little slower and 
longer. They must be very well 
baked to keep as well as the all- 
wheat bread. 

Every woman is urged by the gov- 
ernment to use that substitute which 
is cheapest and most plentiful in her 
own locality. Corn is a nearly uni-. 
versal crop, and for years we have 
been urged to eat more cornmeal for 
our health's sake; now it is even 
more strongly advocated as a meas- 
ure of national conservation. Bread, 
made of one-fourth rye or barley 
flour is attractive and wholesome. 

Bran bread is used as a body regu- 
lator for constipation, and should not 
be used regularly, but only when' 
needed as a medicine. You can pur- 
chase bran at a feed store and steril- 
ize it at home by placing it in your' 
oven with the door open, for half an 
hour with a moderate fire. It is much-' 
cheaper this way. 

The first U. S. government recipes 
for bread are figured out in two 
ways: First, using half milk and' 
half water and sugar and lard, in the 
first estimate, all of which the gov-' 
ernment bulletin says is simply aj 
matter of taste and which most of 
the good bread makers condemn. In 
this first recipe we find the bread 
costs 7% cents per loaf. Second: In 
the second reckoning of the recipe 



16 



TELEGRAM CONSERVATION COOK BOOK. 



we left out the milk, sugar and lard, 
and found our cost reduced exactly 
2V2 cents, or the bread costing 5 1 /* 
cents per loaf. Please notice that the 
omission of the milk, sugar and lard 
reduces the price of one loaf 2% 
cents. So we find that it is not the 
variations in the price of flour, or 
the high cost of fuel that makes our 
home-made loaf of bread expensive, 
but it is the ingredients we put in it 
that are not wholesome or economi- 
cal, but only please an acquired ap- 
petite. Mrs. Rorer, in her new cook 
book, says: "To make good, whole- 



seme, sweet bread, do not use such 
materials as lard, butter or sugar. 
Sugar may be added if the yeast is 
poor to help its action, but lard and 
butter retard the action of yeast and 
prevent the bread from being sweet 
and wholesome." 

"Save the Fats and Sugar." 

In our work, the cheaper loaf, of 
the same food value and general at- 
tractiveness, will be counted as bet- 
ter than the more expensive one con- 
taining various palatable additions. 



BREAD MAKING 



U. S. Government Recipe — First 
Method. 



First Second 

way way 

costs costs 

1 pint of milk $0.0535 $ 

1 pint of water 0000 

2 cakes dry yeast 0166 .0166 

1% T salt 0012 .0012 

14 c sugar 0104 

% c lard 0375 

3 q sifted flour (3 lbs.) .1683 .1683 
Gas for baking 50 min. .0224 .0224 



Total cost 4 loaves. $0.3099 $0.2085 

Cost 1 loaf $0.0775 $0.0521 

or 7% cents each or 5% cents each. 

In the above recipe we are asked 
to use one-fourth meal or flour of 
some other kind than wheat in place 
of all wheat flour. 

Short or straight dough process. 
Four loaves: One quart of lukewarm 
milk, water, or a mixture of the two, 
and two cakes of compressed or dry 
yeast, or three cupfuls of lukewarm 
milk, water, or a mixture of the two, 
and one cupful of liquid yeast. To 
either yeast mixture add one and a 
half tablespoonfuls of salt, one cup- 
ful of sugar, quarter cupful or less 
of fat, if used, and three quarts of 
sifted flour. If dry yeast is used the 
sponge must be set to rise overnight, 
adding the other ingredients in the 
morning. 

Boil the water or scald the milk. 
Put the sugar and salt (and fat if 
used) into a mixing bowl. Pour the 
hot liquid over it and allow it to be- 
come lukewarm. Mix the yeast witli 
a little of the lukewarm liquid and 
add it to the rest of the liquid. If 
convenient set this aside in a warm, 
place — not over 86 degrees Fahren- 
heit — for one hour; if not convenient 
to set it aside add the flour at once, 
putting in a little at a time and 
kneading until the dough is of such 
consistency that it sticks to neither 
the bowl nor the hands. This re- 
quires about 10 minutes. Cover, and 
allow to rise for an hour and three- 



quarters at a temperature of 86 de- 
grees Fahrenheit; it may be better to 
set it at a lower temperature, but the 
lower the temperature, the longer the 
time required for the rising. Cut 
down the dough from the sides of the 
bowl; grease the hands slightly; 
knead the dough a little, shape into 
loaves, place in pans and set aside to 
rise again for one hour, or until a 
light touch will make a dent. With 
good bread flour this happens when 
the dough reaches the top of ths 
pans. Bake for 50 minutes. 



IT. S. Government Recipe 
Method. 



-Second 



For making bread with boiled 
cornmeal, rice, oatmeal or potatoes, 
four one-pound loaves: 

Cost 
3 lbs. cooked and mashed pota- 
toes or other substitute ....$0.0600 

2y 2 lbs. of bread flour 1407 

iy 2 level t salt 0012 

3 level T sugar 0078 

2 cakes compressed or dry 

yeast 0166 

4 T water 0000 

Gas to bake 0220 



Cost of four loaves $0.2483 

For one loaf, 6% cents. 

Boil very soft, without peeling, 12 
potatoes of medium size. Pour off the 
water, peel and thoroughly mash the 
potatoes while hot. Take three 
pounds, or five solidly packed half- 
pint cupfuls, of mashed potato and, 
when at the temperature of lukewarm 
water, add to it the yeast rubbed 
smooth with three tablespoonfuls 
of lukewarm water. With another 
tablespoonful of water rinse the cup 
in which the yeast was mixed and 
add to the potato. Next add the salt, 
the sugar and about four ounces, or 
one scant half pint, of sifted flour. 
Mix thoroughly with the hand, but 
do not add any more water at this 
stage. Let this mixture become very 



BREAD MAKING. 



47 



light, which should take about two 
hours if the sponge is at a tempera- 
ture of about 86 degrees Fahrenheit. 
To this well-risen sponge add the 
remainder of the flour, thoroughly 
kneading until a smooth and elastic 
dough has been formed. The dough 
must be very stiff, since the boiled 
potato contains a large amount of 
water, which causes the dough to 
soften as it ferments. Add no more 
water unless it is absolutely neces- 
sary. Set back to rise until it has 
trebled in volume, which will require 
another hour or two. Divide the 
dough into four parts, mold them 
separately and place them in greased 
pans slightly warmed. Allow the 
loaves to rise until double in volume 
and bake for 45 minutes. 

Corn Meal. 

1 lb. dry corn meal (9 lbs. lor 

70 cents) 0778 

1 c dry corn meal (2% cups in 

lb.) 0283 

1 c dry corn meal, % t salt, 

and 2 c water 0286 

and makes 2 c corn meal mush, so 

1 c corn meal mush costs 0143 

Rolled Oats. 

1 lb. dry rolled oats (9 lbs. for 

70 cents) 0778 

1 c dry rolled oats (1 lb. 

equals 4%c) 0164 

1 c dry rolled oats, V 2 t salt, 2 

c water 0167 

and makes 2 c cooked oatmeal, so — 

1 c cooked oatmeal (% lb.) 

costs 0083 

Rice. 

1 lb. dry rice (11 lbs. for $1, 

part broken) 0909 

1 c dry rice (weight nearly % 

lb.) 0454 

1 c dry rice, 1 t salt, 4 c water .0454 
and makes 4 c cooked rice, so — 

1 c cooker rice (weigh % lb.) .0114 



Potatoes. 

1 lb. raw potatoes (10 lbs for 

25 cents) 0200 

4 medium potatoes (weight 1 

lb.) 0200 

and cooked with water, drained and 
mashed (weight 1 lb.) and make 1%, 
cupfuls, so — 
1 c mashed potatoes (weight 

about % lb.) 0116 

So we see in bread substitutes — 

3 lbs. cooked corn meal 0429 

3 lbs. cooked oatmeal 0408 

3 lbs. cooked rice 0552 

3 lbs. cooked potatoes 0600 

This 3 lbs. cooked material takes 
the place in the government recipe of 
% lb. flour, costing $0.0423. So we 
see that oatmeal is the only substi- 
tute which is cheaper than flour 
while cooked corn meal costs about 
the same. 

Food Values. 

Showing the quantity of nitrogen- 
eous, and carbonaceous elements in 
100 parts of some common foods. 

Nitrogen Carbon 

Hard wheat 3.00 41.00 

Soft wheat 1.81 39.00 

Flour, white 1.64 38.50 

Oatmeal 1.95 44.00 

Rye flour 1.75 41.00 

Rice 1.80 41.00 

Potatoes 33 11.00 

Barley 1.90 40.00 

Bread, common home- 
made 1.20 30.00 

Indian corn 1.70 44.00 

Eggs 1.90 13.50 

Milk (cow's) 66 8.00 

From this table it appears that our 
oatmeal and corn meal, which we 
found the only cheap substitutes to 
use for wheat, are both richer in car- 
bon than wheat, though not so rich 
in protein, but both are far superior 
in food value to potatoes. 

Small potatoes, which are some- 
times recommended for use, are not 
mealy, and do not make good bread. 



SOME ALL-WESTERN RECIPES 



Basis of Our Work. — This is not an 
ordinary baking contest; it is a 
strictly wartime economy contest for 
the purpose of giving an opportunity 
to the women who are wise and' ex- 
perienced housekeepers, and know 
these things, and have enough un- 
selfishness and patriotism to want to 
help others. The idea of doing your 
bit in this most vital factor of our 
national life at this time is an in- 
centive that I know appealed to you 
as the great prize. 

Please understand that it had to be 
a reasonably priced loaf, or at a rea- 
sonable price per dozen, to win any 
prize in our contests. 

For centuries, I suppose, the prizes 
have been given for appearance and 
taste only, but our work is an inno- 



vation. The recipe must show good 
food value, and it must be reasonably 
priced, or all the judges' decisions on 
the looks and taste of the product did 
not give the prize. 

The raisins, lard, eggs, etc., run up 
the cost. We experimented to see 
how good things we could bake and 
yet keep down the cost. 

Do you know some people are real- 
ly ashamed of not being wasteful! I 
never realized that any one could feel 
that way before. I thought it was 
just that they didn't know how to 
be economical. "Poor things! They 
have not been brought up right and 
taught economy." But it is coming 
to me often now that women of lim- 
ited means are really ashamed to 
sign their names to economical 



TELEGRAM CONSERVATION COOK BOOK. 



recipes, as they hate to have people 
see how cheaply they cook. Well, 
now, that certainly amazes me. I've 
been so proud of all my economies, 
always, which were drilled into me 
from my infancy up. It was always 
a crime in my mother's household to 
waste anything at all of any kind 
that "some one else might use." She 
saved so as to have more to give — 
always — with no such incentive then 
as we have now in this awful war. 
I have heard her say hundreds of 
times, that there was one motto that 
should be framed and hung in every 
kitchen, and that was Jesus' own 
words of direct command (upon 
which I have never heard a sermon 
preached — why?), when he said: 

"Gather up the fragments that re- 
main, that nothing be lost." 

How did it ever come to be stylish 
to waste and throw away, anyway? 
Won't some of you who feel that you 
like to have people think of you as 
lavish in all your expenditures, 
please write and tell me just why you 
feel that way? I can't understand 
your point of view. 



WHITE BREADS. 

First Prize. 

Won by Mrs. C. E. Stout, 1456 Mad- 
rona street (Woodlawn), Portland. 

Here is her recipe, which she says 
always makes good bread: 

White Bread. 

Cost 

2 Magic yeast cakes $0.0166 

4 large potatoes 0200 

1 T salt 0008 

2 T shortening 0176 

2 T sugar 0052 

9V 2 quarts of flour 5348 

Fuel, wood, 45 minutes 0340 

Cost of 11 loaves $0.6290 

Cost per loaf, 5 2-3 cents. 

In the evening put to soak 2 Magic 
yeast cakes in 4 tablespoonfuls of 
water. Boil 4 large potatoes, mash 
fine, use your potato water and 
enough other water to make 2 quarts. 
Put your potatoes and water and 1 
tablespoonful of salt, 2 tablespoon- 
fuls of shortening, 2 tablespoonfuls 
of sugar all together. Stir in 2 quarts 
of flour and let it set over night. 
This will be light in the morning. 
Now mix in enough flour to make a 
firm smooth dough that will not stick 
to the board. This will take about 
9*£ quarts of flour altogether. Set 
in" a warm place and let rise 1% 
hours, punch down and let rise again 
until three times its size. Knead 



lightly and mold into loaves; let rise 
until a little more than double in 
size and bake. — Mrs. C. E. Stout. 

First Prize. 

Won by Mrs. M. B. Rees. 

Salt Rising Bread. 

Cost 

V 2 c corn meal $0.0142 

% c sweet milk 0134 

Rising $0.0276 

4^ qts. flour 2533 

2 t salt 0006 

1 t sugar 0009 

1 c milk at lie per qt 0275 

Fuel, gas 0220 

Cost of 6 loaves $0.3319 

Cost of 1 loaf, 5%c. 

The evening before baking scald 
two heaping tablespoonfuls of corn 
meal with half a cup of hot milk, 
making a thin batter, then add more 
corn meal (not scalded) to make as 
thick as mush. Cover closely and 
keep in a warm place over night. In 
the morning put one cup of milk in a 
one-gallon stone jar or large pitcher, 
add one teaspoonful of sugar and one 
teaspoonful of salt. Scald this with 
three cups of water heated to the 
boiling point. Reduce to a tempera- 
ture of 108 degrees with cold water, 
about two cups, using a thermometer 
to be sure. Then add flour and mix 
to a good batter, after which add the 
light corn meal. Beat well, cover the 
jar and put in a large kettle of wa- 
ter at a temperature of 108 degrees 
until the sponge rises, two or three 
hours. It should rise at least 1% 
inches. All flour to make a stiff 
dough, make into loaves and put in 
pans to rise, greasing them well on 
top. When quite light, bake about 
one hour. Do not let warmth get 
out of dough while working it. If 
less bread is wanted cool the scalded 
milk by setting it in a pan of cold 
water, having only the four cups of 
liquid, and allow about three cups of 
flour to a loaf. — Mrs. William Rees, 
268 East Fiftieth street, city. 

Honorable Mention. 

Here is the recipe by Mrs. J. A. "Van 
Groos, which was second choice: 

Wbite Flour Bread. 

Cost 
1 cake yeast, compressed ....$0.0250 

8 lbs. Olympic flour 4504 

8 cups lukewarm water 0000 

1 tablespoonful of salt 0008 

3 level tablespoonfuls of sugar .0078 

2 oz. of potatoes mashed fine .0024 

2 tablespoonfuls lard 0188 

Fuel, gas, 45 minutes 0220 

Total for 10 pounds bread. . .$0.5272 



The Associated Press— the Most Reliable News 



WHITE BREADS. 



49 



For one 1-pound loaf, 5y 2 cents. 

Cook the potatoes and mash fine. 
Save the potato water and add 
enough lukewarm water to make the 
8 teacupfuls; add salt, sugar and po- 
tatoes; mix thoroughly and add the 
yeast cake broken in small pieces. 
Then add flour to make a stiff dough; 
let rise over night, or from 8 to 9 
hours. Then make out the loaves, 
turn them over in the warmed lard 
in the pans. Let them rise in warm 
place about 1% hours, or until they 
have doubled their bulk. Bake in 
moderate oven about 45 minutes. 
Take out of pans and grease them 
over with lard. — Mrs. J. A. Van Groos, 
1247 Cleveland avenue, city. 

"Vienna Rolls — Third Prize. 

Cost 

%y 2 c flour $0.0352 

1 cake Fleishman yeast 0250 

1 T lard 0156 

iy 2 t sugar 0013 

2 eggs 0800 

y 2 pt. water and milk, equal 

parts 0134 

Wood for 25 minutes 0230 

For 14 rolls $0.1901 

Cost per dozen, 13 % cents. 
Make sponge with yeast and half of 
the flour. Beat well, add eggs, lard 
and sugar. May need a little more 
flour. Beat again, mix in the rest of 
the flour and knead well. Let ) ise 
until double in bulk. Take out and 
roll out small pieces. Bake 25 min- 
utes. — Mrs. L. Hughson, Beaverton, 
Or. 

Wheat Bread. 

Margaret E. Hart, 769 Third street, 
Portland, sends the following recipes 
for yeast and bread: 

Liquid yeast — 

Cost 

2 quarts boiling water $0.0000 

2 tablespoonfuls hops 0030 

2 tablespoonfuls sugar 0052 

1 tablespoonful salt 0008 

1 tablespoonful flour 0009 

1% lbs. potato 0300 

1 cake Magic yeast 0100 

Slabwood fuel, cost, making 

yeast 0100 

Cost $0.0599 

To make the yeast pour the boiling 
water over the hops and steep for 20 
minutes. Peel potatoes and boil until 
very soft, then mash while hot. Stir 
well togther in a mixing bowl or 
stone crock the sugar, flour and salt, 
add the strained hop water (there 
will be about 3 pints), boiling hot, 
the mashed potatoes and beat well. 
Have the yeast cake soaking in % 
pint tepid water and stir into the po- 
tato mixture when it has cooled to 
lukewarm. Set in a warm place to 
raise for about 10 hours, then keep in 
a cool place for future use. 



Bread. 

Cost 

1 pint warm water, *£ pint 
sweet milk $0.0267 

Or 1 pint sour milk and y 2 pint 

warm water may be used... .0125 

2 tablespoonfuls sugar 0052 

4 tablespoonfuls lard 0376 

2 teaspoonfuls salt 0006 

4 quarts (or 4 lbs.) flour 2252 

Vz pint liquid yeast 0117 

Fuel— for baking 7 1-lb. loaves 

(slabwood) 0310 

Cost $0.3238 

Scald the milk, ,sweet or sour. 
Whichever you use, add the sugar and 
lard. Remove from the fire and add 
the warm water; let stand until luke- 
warm, add the % pint of liquid yeast 
and enough flour to make a stiff 
sponge, beat hard until smooth, cover 
and set in a warm place to raise. 
When light, which will be in about 
two hours, add salt and turn into a 
mixing pan containing the remaining 
flour, stir with a spoon until real 
stiff, then mix with the hands to a 
smooth, elastic dough that will not 
stick to the hands or the bottom of 
the mixing 'pan. Cover, and set in a 
warm place to raise. When light, 
mold and set to raise again. When 
light, which will be very soon, mold 
into small loaves, place in well 
greased pans and when light bake 45 
minutes in an oven that is real hot at 
first. Reduce the heat when loaves 
start to brown. 

The above recipe makes seven 1-lb. 
loaves of bread at a cost of $0.3348, 
or $0.0478 per loaf. — Margaret E. 
Hart. 

White Bread. 

Mrs. A. Lindberg, Rex, Or., sends 
this recipe: 

Cost 

V 2 pint milk $0.0267 

4 c flour .0564 

y 2 cake yeast 0042 

1 T butter 0156 

1 t sugar 0009 

y 2 t salt 0001 

1 medium sized potato 0050 

% c water 0000 

Gas for baking 45 minutes 0220 

Cost for one loaf $0.1309 

Way of preparing white bread: 
Scald milk and water. While scalding 
hot pour over butter, sugar and salt. 
Dissolve the yeast in 2 tablespoonfuls 
warm water. When the milk has 
cooled to lukewarm add yeast and 2 
cupfuls flour. Mix thoroughly, cover 
and set to raise. When light and 
frothy add the rest of the flour. 
Knead the dough 15 minutes, let rise 
until twice its size, put in greased 
pans and let rise again to reach twice 



60 



TELEGRAM CONSERVATION COOK BOOK. 



its size. Place in oven and bake 45 
minutes. 

For potato bread add the potato 
mashed fine to the yeast. Drain po- 
tato dry before mashing after boiling. 

Quick-Method Bread. 

Mrs. Stevenson, Gresham, Or., route 
3, box 161, sends this recipe: 

Cost 

1 quart warm water $0.0000 

2 cakes compressed yeast at 2c .0400 

1% T salt at .0008 0012 

% c sugar at .0415 0104 

% c lard at 15c per cup 0563 

3 lbs. flour at .0563 1689 

Gas, 45 minues 0220 

Four 1-lb. loaves cost $0.2988 

One loaf costs 6 1-3 cents. 

This sponge can be let stand over 
night, making then nine loaves with 
the one yeast cake. 

Bread and Yeast. 

Mrs. F. N. Taylor, 5511 Fifty-second 
avenue S. E., sends us these recipes: 

Cost 

For yeast at first — Cost. 

Potato water, 1 quart $0.0000 

2 T sugar 0052 

2 T salt * 0016 

1 yeast cake 0083 

First cost for 1 quart $0.0151 

For yeast afterwards — Cost. 

1 cup yeast above $0.0038 

2 T sugar 0052 

2 T salt 0016 

1 quart potato water 0000 

Usual cost of yeast $0.0106 

I use liquid yeast, saving a starter 
each time I bake. To this add 1 
quart of potato water (saved from po- 
tatoes cooked for the table), 2 table- 
spoonfuls sugar, 2 tablespoonfuls salt. 
Make yeast for 4 loaves of bread at 
a cost of $0.0106. The cheapest, most 
convenient and economical yeast I 
know of. 

'White Bread. 

Cost. 

2% c flour $0.0353 

1 c yeast 0027 

Bake with gas 0220 

Total cost 1 loaf $0.0600 

Stir in % of flour in yeast, beat 
well, mix in rest of flour and knead 
well. Let rise until light or about 2 
hours. Put in pan, let rise 1 hour and 
bake 45 minutes. — Mrs. F. N. Taylor. 

"Wheat Bread. 

Mrs. C. E. Banister, North Plains, 
Or., sends this recipe: 

Cost 

1-5 yeast cake $0.0017 

1 lb. flour 0602 

2-5 T sugar 0010 

2-5 T lard 0032 

1-3 t salt 0001 

Gas, 45 minutes 0220 

1 loaf of wheat bread costs. $0.0882 



Soak one-fifth of a yeast cake in 
one-quarter cup lukewarm water un- 
til soft; add one-fifth pound of flour 
to make a soft sponge. Let rise over 
night, then add one-quarter cup luke- 
warm water, two-thirds tablespoonful 
sugar, two-fifths tablespoonful lard, 
one-third tablespoonful salt and the 
rest of the flour to make a stiff 
dough. Let rise, knead out into a 
loaf, bake 45 minutes to one hour in 
moderate oven; warm flour before 
mixing. 

Three-Hour Yeast. 

Cost 

1 c flour $0.0141 

2-3 c sugar 0278 

3 T salt 0024 

3 yeast cakes 0249 

3 qts. boiled mashed potatoes.. .2004 

Nearly 1 gallon yeast $0.2696 

One qt. yeast costs about $0.07. 
Bread Cost 

1 qt. yeast as above $0.0700 

6 lbs. flour 3378 

Wood fire, 1 hour 0408 

Six loaves of bread $0.4486 

Or one loaf costs about 7% cents, 
the extra cost being in the potatoes. 

Take cup flour, two-thirds cup su- 
gar, three tablespoonfuls salt, one 
pint boiling water. When cool add 
boiled mashed potatoes and three 
quarts water. Mix all together and 
put in a warm place to rise in a one- 
gallon stone jar. This will be ready 
to use the next day. 

One quart of this yeast, one quart 
water and six pounds flour will make 
six loaves of bread. Mix in a hard 
loaf and when light put in tins. Let 
rise and bake one hour. 

Keep the remainder of yeast in a 
cool place till the next baking. — Mrs. 
I. A. Macrum, 817 Sherman avenue, 
Hood River, Or. 

White Bread. 

Mrs. C. G. Compland, Estacada, Or., 
sent us the following recipe for one 
loaf of white bread: 

Cost 

% yeast cake $0.0021 

1 medium potato (% lb.) 0050 

% t salt 0001 

1 T sugar 0026 

1 T lard 0094 

% c flour 0070 

1 quart flour 0563 

Wood fire, 40 minutes 0272 

Baking 4 loaves at once, one 

loaf bread costs $0.1097 

% square of Magic yeast cake, 1 
medium potato boiled and mashed, add 
cup boiling water, % teaspoon salt, 
1 tablespoon sugar, 1 tablespoon lard, 
% cup flour. Mix altogether and beat 
until very light. Set in warm place 
to rise over night. Next morning sift 
1 quart flour in bread pan; warm and 
turn in the yeast and work; if not 



WHITE BREADS. 



61 



quite stiff enough add a little more 
flour by degrees; knead and work 
until the dough feels velvety, then 
turn on molding board and work until 
the dough has blubbers, then put back 
in pan and let rise about 30 minutes; 
turn onto the molding board and work 
five minutes; place in well greased 
baking pan, grease the loaf on top 
and put in warm place to rise until as 
large again. Have moderately hot 
oven and bake 40 minutes. 

White Bread. 

Over-night method. 

Cost 

1 cake yeast $0.0250 

2 T sugar 0052 

2 T lard, melted 0078 

6 quarts sifted flour 3378 

2 T salt 0016 

Wood fuel, 1 hour 0408 

Cost of 6 loaves $0.4182 

Cost per loaf, about 7 cents. 
One cake Fleishmann's yeast in two 
quarts water, 2 tablespoons sugar, 2 
quarts sifted flour and 2 tablespoons 
salt. Use part potato water and 
some mashed potatoes if a richer 
bread is desired. Put in about % the 
flour, beat until smooth, then add the 
balance of the flour, or enough to 
make a firm dough. Knead until 
smooth and elastic. Place in a well- 
greased dish and cover. Set aside to 
rise over night, or about nine hours. 
This will make six loaves. In the 
morning put in tins, raise and bake 
one hour. — Mrs. J. A. Macrum, Hood 
River, Or. 

Perpetual Yeast Bread. 

Mrs. Welch says: Herewith are my 
standby recipes. The bread is far bet- 
ter than made with yeast cake, and 
the buns, muffins and cakes raised 
with the perpetual yeast have a de- 
liciousness all their own: 

Yeast. 

A two-quart preserving can is best 
to start and keep this in. Dissolve a 
compressed yeast cake in one-fourth 
cup of lukewarm potato water (that 
is the water in which potatoes for 
dinner were cooked.) Put in the can 
one pint of potato water and half a 
cup of sugar. When this is dissolved 
add the dissolved yeast, stir well and 
set in a warm place, but where it will 
not be heated perceptibly. Be sure 
not to cover till the whole is very 
light. Seal and set away till the day 
before you are ready to bake; then 



add another pint of lukewarm potato 
water and one-half cupful of sugar. 
Again let it rise till very light. Beat 
the yeast before using. After taking 
out for bread again seal and set away 
till the day before needed. 

Keep yeast very cool. If it gets 
sour you must begin again. 

Cost of yeast (less after first us- 
ing) : Cost 

1 yeast cake $0.0083 

1 c sugar 0417 

Total $0.0500 

Bread. 

Cost of bread (four loaves): 
Yeast, as above $0.0250 

1 T salt 0008 

3 qts. flour 1689 

Gas 0222 

For four loaves $0.2169 

Cost per loaf, $0,057. 

Half of yeast in can; enough warm 
water added to make one quart; one 
tablespoonful salt; three quarts flour. 
Make the bread at once, kneading 
thoroughly. Let rise till double in 
bulk, and shape into four loaves. Let 
rise again and bake 45 minutes. — Mrs. 
Lulu M. Welch, 1257 East Lincoln 
street, city. 

White Bread. 

(Another perpetual yeast recipe.) 
1. — Yeast. Cost 

2 c mashed potatoes $0.0232 

1 t salt 0003 

IT sugar 0026 

IY2 cakes yeast foam 0124 

Cost of starter yeast for four 

bakings $0.0356 

Starter yeast for each baking. . .0088 

V2 c potatoes 0050 

1 t salt 0003 

1 T sugar 0026 

Yeast for each baking $0.0438 

Scak yeast cakes in % c lukewarm 
water until they will break up — 
about 15 minutes. In the meantime, 
take potatoes and stir in enough po- 
tato water to make it about the con- 
sistency of a cake dough, add salt and 
sugar and stir well. Set aside till 
partly cool, when lukewarm add the 
water in which the yeast cakes have 
been dissolved, stir and set aside in 
a moderately warm place. This yeast 
will be ready to use in 48 hours, and 
can be used in 24 hours, though not 
so successfully. When making the 
bread, leave about a cupful of yeast 
for a "starter"; in this way the yeast 
cakes are used only when starting 
new yeast — about every three or four 
weeks it is necessary to do it, the 
yeast gets old and so doesn't make 
such good bread. Renew or add to 
the yeast at least ever day or oftener 
if necessary — this is important. In 
doing this it is not necessary to use 



52 



TELEGRAM CONSERVATION COOK BOOK. 



the 2 cups of potatoes, a half cup or 
a cup will be sufficient unless bread 
is made very often. Proceed in the 
same way as before; add potato water 
to potatoes and add nearly the full 
amount of sugar and salt, even if only 
a cup is used. Then when lukewarm 
add to "starter." I have found that if 
it is not done too often, it will keep 
the yeast fresh to just stir in 1 tea- 
spoonful salt and 1 tablespoonful su- 
gar. That keeps the yeast "working," 
but I do not do it unless I have plenty 
of yeast for baking and so do not 
want to add more potatoes. The 
secret of this bread is in the yeast, 
it must be kept fresh and "working" 
nearly all of the time. 

Cost 

Yeast, as given above $0.0109 

2y 2 quarts flour 1407 

1 R T salt 0016 

Fuel, wood, 45 min 0286 

Cost of 3 loaves bread $0.1818 

Or $0.0602 per 16 oz. loaf. 

To make bread. — Add 1 c water to 
1 pint of yeast and gradually stir in 
enough flour to make a batter that 
will just drop from a spoon. Stir well 
and set in a moderately warm place to 
raise until there are many little bub- 
bles on top of the sponge — about 45 
minutes. Then stir 1 c water in 
sponge, add salt, and enough flour to 
make a firm dough. Knead well for 
five minutes and again set aside to 
raise in a moderately warm place. 
Leave it until it is light; my method 
of testing it is to punch my finger in 
the dough; if it is elastic and starts 
to fill up the hole made, it is ready 
to make into loaves. It will take from 
45 minutes to an hour to do this. Then 
make out into three equal-sized 
loaves and let raise until nearly 
double the size— about 45 minutes. 
Bake in a moderate oven 45 minutes. 
In making six loaves of bread, it 
would not be necessary to add much 
more yeast (three cups would be 
plenty), but add more water. This is 
good bread, the beauty of it for me 
is that it takes such a short time to 
make it — only three or four hours 
from start to finish, an experienced 
bread baker can do it in three easily. 
It must be watched carefully, for it 
works fast and will not be good if let 
raise too long. The exact proportions 
of yeast and water are not so impor- 
tant as the way it is made. I use 
wood or kerosene stove in baking. I 
am not certain of the exact amount of 
flour used, but it is 2V Z quarts, I 
think.. 

This is a tested and tried recipe, as 
it has been used by one person for 12 
or 15 years. — Mrs. Fred Newton, Col- 
fax, Cal. 



White Bread With Soft Flour. 

Cost 

1 Vz cakes of yeast $0.0125 

1-3 c sugar 0139 

7 lbs. of flour 3941 

1 oz. of Crisco 0163 

1 oz. salt (4 T) 0032 

V 2 lb. potatoes 0050 

Fir wood, 45 minutes 0408 

Ten loaves for 4538 

Or 4% cents per loaf. 

Recipe for the cheaper grades of 
white flour, not hard wheat. My 
flour cost $2.75 per sack. 

Cook three medium-sized potatoes 
in a half-gallon of water till potatoes 
are soft. Drain off the water into an- 
other vessel and mash potatoes well. 
Add 1-3 cup of sugar to the mashed 
potatoes and stir smooth, then add the 
potato water and set aside to cool. 
Soak iy 2 cakes yeast in Vz cup of 
warm water till soft. When potato 
water is cool add the yeast cakes, stir 
well and set aside till you are ready 
to make sponge. I make my potato 
water while cooking dinner, and leave 
it till after supper, then add enough 
flour to make a sponge, stirring and 
beating well. Then just before retir- 
ing I put remainder of flour in a dish 
pan or some large vessel, and add 1 
ounce of salt, 1 ounce of Crisco and 
work salt and Crisco into the flour 
very thoroughly. Then I add my 
sponge, which is by that time light. I 
mix with a spoon until too stiff to 
work, then use my hands. I make it 
rather stiff and work it till it runs 
all together, then take out of pan and 
work on the board till nice and 
spongy. Put back in the pan, grease 
top well and let set till morning. It 
is then light enough to put out on the 
board and work good again. It should 
not have to have any more flour 
added unless it sticks to the board, 
which mine seldom does. I then make 
out into 1-pound loaves and set aside 
about one hour and it is ready to 
bake. 

Bake 45 minutes in a moderately 
hot oven, covering with paper to keep 
from getting too brown. This makes 
ten 1-pound loaves of delicious bread. 

I see many recipes in The Evening 
Telegram, but none for the cheaper 
grades of flour. I use the cheaper 
grades and make just as nice bread 
as the hard wheat flour, so may be 
this will help some one else. — Mrs. E. 
V. Mills, 1527 Center street, Salem, Or. 

In regard to the soft flours — Mrs. 
Rorer says in her New Cook Book: 

"With our present system of milling 



Read The Telegram Market Page for Reliable 

Quotations 



WHITE BREADS. 



we are enabled to get from the hard 
spring wheat more gluten, muscle- 
building foods, than can be obtained 
from the soft winter wheats. As the 
price of flour is determined by the 
amount of gluten it contains, spring 
wheat flour is more expensive than 
the softer winter wheat flour. In the 
end, however, spring wheat is cheap- 
er, as a given weight produces a 
greater quantity of bread. It holds 
more water and requires different 
handling, but makes bread-making 
quite easy compared to the old soft 
flours. Most of the better grades of 
bread flours in common use are blend- 
ed spring and winter, and provided 
the blending is largely spring, the 
mixture is desirable. While soft flours 
are easily converted into hot breads, 
they cannot be made into good yeast 
'light breads.' So in buying cheap 
flour we must be sure to see that 
there is not too large a proportion of 
the soft wheat with little gluten, or 
our family will not get the body and 
muscle-building material they need 
from their bread." 



Salt Rising Bread. 

(First prize, won by Mrs. M. B. Rees.) 

Cost 

Vz c corn meal $0.0142 

V2 c sweet milk ' .0134 

Rising $0.0276 

41/2 quarts flour 2534 

2 t salt 0006 

1 t sugar 0009 

1 c milk (g> lie per qt 0275 

Fuel, gas 0220 

Cost of 6 loaves $0.3320 

Cost of 1 loaf, 5%c. 

The evening before baking scald 2 
heaping tablespoonfuls of corn meal 
with V2 cup of hot milk, making a 
thin batter, then add more corn meal 
(not scalded) to make as thick as 
mush. Cover closely and keep in a 
warm place over night. In the morn- 
ing put one cup of milk in a 1-gallon 
stone jar or large pitcher, add 1 tea- 
spoonful of sugar and 1 teaspoonful 
of salt. Scald this with 3 cups of 
water heated to the boiling point. 
Reduce to a temperature of 108 de- 
grees with cold water, about 2 cups, 
using a thermometer to be sure. Then 
add flour and mix to a good batter, 
after which add the light corn meal. 
Beat well, cover the jar and put in 
a large kettle of water at a tempera- 
ture of 108 degrees until the sponge 
rises, 2 or 3 hours. It should rise at 
least IY2 inches. Add flour to make a 
stiff dough, make into loaves and put 
in pans to rise, greasing them well on 
top. When quite light, bake about 1 
hour. Do not let warmth get out of 
dough while working it. If less bread 



is wanted cool the scalded milk by 
setting it in a pan of cold water, hav- 
ing only the 4 cups of liquid, and al- 
low about 3 cups of flour to a loaf.-- 
Mrs. M. B. Rees. 

White Bread. 

Cost 

1 Magic yeast cake $0.0083 

Potato water 0000 

1 T salt 0008 

2 T shortening 0087 

2 T sugar 0052 

9Y 2 quarts of Crown flour 5349 

Gas, 50 minutes .0213 

Cost of 8 loaves of bread $0.5792 

Or 7^4 cents each. 

In the evening cook enough pota- 
toes for dinner and save the water. 
Use potatoes for dinner. Soak 1 
yeast cake in % cup lukewarm water 
Put in enough other water to make 2 
quarts. Put in 2 tablespoonfuls su- 
gar, 1 tablespoonful salt, 2 table- 
spoonfuls shortening and let it set un- 
til it works well. The next evening 
work in 9% quarts of flour and knead 
for fifteen minutes. Let rise all 
night, in the morning knead again 
and make into loaves. Let rise a 
little more than double the size and 
bake. 

Turn gas on full and let the bread 
cook till brown for 15 minutes, then 
turn down very low and cook 35 min- 
utes. 

Save a cupful of the yeast for the 
next time. You can bake from three 
to five batches of bread with one 
yeast cake. When your yeast doesn't 
work well, add Y2 of a yeast cake 
more. It makes your bread better to 
save a starter each time — Mrs. W. J. 
Barker, 1525 Vincent avenue, city. 

Salt Rising Bread. 

Cost 

2 T cornmeal $.0035 

1% t salt 0004 

2 T sugar 0052 

% t soda 0004 

1 T lard 0094 

3 lbs. flour 1689 

1 qt. water 0000 

Gas to bake 35 minutes 0149 

4 loaves $0.2027 

Or 5% cents per loaf. 

In the evening scald the corn meal, 

V4, t salt, 1 T sugar, with V2 Pt. boil- 
ing water, stir and set in a warm 
place to rise till morning; then scald 
1 T sugar, 1 t salt, y 2 t soda with 
1 pt. of boiling water, stir well and 
add Yz Pt. of cold water. When luke- 
warm add the mush made the night 
before. Now add 1 lb. of flour and put 
in a close vessel in a kettle of warm 
water (not too hot). When light add 
1 T melted lard, mix stiff with the 
balance of the flour and mold into 
loaves. This amount makes 4 loaves. 
Bake 35 minutes — 10 minutes hot 
oven, then turn down low. — Mrs. G. 
Spencer. 



54 



TELEGRAM CONSERVATION COOK BOOK. 



Salt Rising Bread. 

Cost 

V2 c white corn meal $0.0141 

1 T fresh milk 0017 

Pinch of salt 0001 

Pinch of sugar (*4 t) 0002 

Cost of rising 0161 

3 quarts flour 1689 

1 t salt 0003 

1 t sugar 0008 

1 pt. milk 0535 

Rising as above 0161 

Fuel to bake 0340 

For 3 loaves $0.2736 

Or a little over 9 cents per lb. loaf. 
Make the rising at 6:30 p. m., us- 
ing V2 cup white corn meal, 1 table- 
spoonful fresh milk, y 2 cup boiling 
water, pinch of salt and a pinch of 
sugar. In early morning take sifter 
full of flour, 1 teaspoonful salt, 1 
teaspoonful sugar and make thin 
batter with half milk and half warm 
water. Add the rising and beat most 
thoroughly. Make in lard bucket and 
place it in a larger bucket of warm 
water, hot enough to bear finger in. 
Sponge should be ready by 10:30 
(stands about three hours.) Make 
into loaves, keep loaves very warm 
till light enough to bake. — Jessie A. 
Fox, Astoria, Or. 

White Baking Powder Loaf. 

Cost 

3 cups flour $0.0423 

y 2 t salt 0002 

2 t Baking Powder 0042 

1 T Cottolene 0090 

2 cups water 0000 

Gas for 1 hour 0255 

Total $0.0812 

Sift flour, baking powder r.nd salt 
into a bowl. "Work in slightly warmed 
Crisco and mix to a soft biscuit 
dough. Turn on board and lightly 
form into a loaf. Put into greased 
pan and bake 45 minutes in a medium 
oven. The loaf weighs 1% lbs. 

Or take the same recipe and sub- 
stitute 2 cups sour milk for the 
water, adding % t soda to the ruilk, 
and it will make a milk loaf at a cost 
of $0.0966 for 1% lb. loaf. 

Note — Yeast bread is cheaper anl 
I think more wholesome. — Mrs. Crow, 
1153 Forty-ninth avenue, S. E., city. 

Making and Baking Bread. 

Mrs. "W. R. Crow, 1153 Forty-ninth 
avenue Southeast, Portland, sends us 
these very exact and helpful direc- 
tions for making bread, and figures 
her prices out in fractions, with a 
trifle different price than we pay on 
the market. These price comparisons 
are helpful. 

In sending in my recipes I am giv- 
ing as near as I can what years of 
experience has taught me and have 
figured my recipes as closely as pos- 



sible, though one may substitute 
cheaper shortening if desired. In bak- 
ing bread it is better to choose an 
ironing or other day at home, making 
the bread all in one day, but the 
sponge may be set the night before. 
More depends on the mixing for suc- 
cess than any other one thing, as dif- 
ferent flours require different 
amounts of moisture. Keeping the 
sponge or dough too warm makes a 
light but coarse-grained bread, too 
cool, it is apt to be dark and heavy. 
Keep the sponge just a bit warmer 
than blood heat. A good mixing rule 
is to mix the sponge almost, but not 
quite thick enough to leave the spoon 
tracks. In mixing stiff, if not an ex- 
perienced baker, take a mixing spoon; 
now sift in flour, a cupful at a time, 
mixing thoroughly each time until 
the dough is so stiff it leaves the pan 
in an ungainly ball. You may think 
it too soft, but thickly flour your 
board, turn out the dough, now thick- 
ly flour the hands, and lightly press 
and pull the dough into shape by put- 
ting the hands on the dough against 
the board, and bringing up and over 
from all sides. Do this till the dough 
can be kneaded. Now knead thor- 
oughly, pressing lightly downward 
and outward with a rolling motion al- 
ways. These directions apply to all 
bread and small breads of yeast. 
Six one-pound loaves of bread: 

Cost. 

1 lb. potato for year $0.0200 

1 cake Fleishman's yeast 0250 

y 2 c, or % lb. lard, at 30c 0750 

1/2 c sugar, or % lb., at 8 l-3c. . .0205 

4 lbs. flour, at $0.0563 2252 

1 T salt (1-125) 0008 

Gas for baking, 45 minutes 0220 

Six loaves of bread cost $0.3885 

One loaf of bread will cost $0.0648. 

Process of making: Cook potato 
well done, mash fine, add 1 table- 
spoonful salt, 1 quart warm water, 
flour to make good medium batter 
and beat hard. Dissolve one yeast 
cake in % cupful water, add to bat- 
ter and beat again. Set in warm 
place, free from draft, until very 
light. Now add the melted lard and 
sugar (you may have to add more 
warm water to absorb the remaining 
flour) ; add flour as directed above, 
and knead thoroughly. Let rise to 
double the bulk, knead down again, 
using no flour (oil or grease the 
hands). When well risen again mold 
into loaves, put into well-greased 
pans, let rise two-thirds its bulk and 
bake 45 minutes. 

War Bread Costs 6% Cents Per Loaf. 

For a small family one-half the 
above recipe should be used, or divide 
the sponge into three parts; to one 
part knead up and make white bread, 



WHITE BREADS. 



55 



as above, one other part add 1 table- 
spoonful molasses instead of sugar 
(or brown sugar is good), mix stiff 
with graham or war flour, and you 
have a fine graham loaf at the same 
cost as the white bread. 

Bread Coffee Cake. 

Make the remaining one-third part 
of the above recipe as follows: 

Cost. 

1 egg, at 48c per dozen $0.0400 

% pint milk 0268 

% lb. raisins 0375 

2 T butter 0312 

3 T sugar 0078 

*4 t allspice 0020 

1 lb. flour 0563 

If baked separately add for gas .0220 

Cost $0.2236 

Beat 1 egg, add to Vz pint warm 
milk, 2 tablespoonfuls butter, 3 table- 
spoonfuls sugar, % teaspoonful all- 
spice. Knead up stiff with white 
flour after it is risen twice its bulk. 
Knead in % lb. raisins. Leave thick 
or roll thin as desired. Brush over 
the top with 1 tablespoonful melted 
shortening. Sprinkle on 2 tablespoon- 
fuls sugar with % teaspoonful cinna- 
mon. Place in pan when very light 
and bake 45 minutes, and you have a 
fine large coffee cake, at the cost of 
23 cents. — Mrs. W. R. Crow, 1153 
Forty-ninth avenue Southeast. 

Parker House Rolls. 

This recipe has been tested and 
tried for years with splendid results: 

Cost. 

1 pint bread sponge $0.0198 

2 T sugar 0052 

1 T lard 0094 

1 t salt 0003 

3 pints sifted flour 0846 

1 t butter for top 0032 

Gas, 15 minutes 0190 

Cost of 30 rolls $0.1415 

Or about 6 cents per dozen. 
Add sugar and water to the yeast 
and beat well. Then add all together, 
mix and knead well. Take on the 
board and cut into pieces. Knead 
again and place in greased bowl. 
Cover and let rise till double in bulk. 
Roll out one-fourth inch thick, brush 
over lightly with melted butter, cut 
with biscuit cutter and fold over in 
pocketbook shape; raise again, bake 
15 minutes in hot oven.— -Mrs. George 
Spencer, 1260 East Davis street. 

Parker House Rolls. 

Cost. 

2 % c flour $0.0357 

1 c yeast 0083 

1 T lard 0094 

1 t sugar 0009 

1 egg 0416 

Gas, 30 minutes 0127 

1 T lard to brush sides 0094 

Cost $0.1164 



The sender of the above omits to 
mention how many rolls the recipe 
will make. 

Make sponge with yeast and half 
of the flour. Beat well, add egg, lard 
or other shortening and sugar. Beat 
again, mix in the rest of the flour and 
knead well. Let rise until double in 
bulk, roll out lightly with rolling pin, 
cut with biscuit cutter, brush both 
sides with melted shortening, fold in 
center and place in pan. When light, 
bake 25 to 30 minutes. — Mrs. F. N. 
Taylor. 

Parker House Rolls. 

Mrs. H. O. Hicks, 689 Irving street, 
Portland, Or., sends recipes for milk 
breads, etc., which we will publish 
next week, and the following recipe: 

Cost. 
1 cake of yeast $0.0083 

1 pint milk 0534 

2 T sugar 0052 

4 T lard 0376 

6 large c flour (2 lbs.) 1126 

1 t salt 0003 

% T butter 0078 

Wood fire, 10 minutes 0068 

40 rolls cost $0.2317 

Or 7 cents per dozen. 

Dissolve 1 cake of yeast in 1 pint 
lukewarm milk (previously scalded), 
add 2 tablespoonfuls of sugar, 4 table- 
spoonfuls lard or butter, 3 large cups 
of flour. Beat until smooth, cover and 
let rise until light (1 hour), then add 

3 large cups flour and 1 teaspoonful 
of salt; knead well and put in greased 
bowl; cover and let rise till double in 
bulk (iy 2 hours). Roll out % inch 
thick, cut with two-inch cutter, brush 
with butter, crease with back of knife 
through centers and fold over in 
pocket shape. Place in shallow 
greased pans one inch apart and cov- 
er. When light (about half hour) 
bake 10 minutes in hot oven. Some- 
times I sprinkle with milk and sugar 
just before baking. This makes about 
40 small rolls. 

Hot Rolls. 

Cost. 

3 small potatoes (% lb.) $0.0100 

1 c milk 0267 

1 even T butter 0312 

1/2 t salt 0002 

1 T sugar 0026 

2 eggs 0800 

2 quarts flour H26 

y 2 yeast cake 0042 

Wood fire to bake 0408 

1% dozen rolls $0.3083 

Cost per dozen, about 21 cents. 
Strain potatoes through colander 
(or ricer), add milk, butter, sugar, 
salt and heat lukewarm. Add eggs 
and yeast dissolved in warm water, 
and make stiff with flour. Mix six 
hours before wanted and let rise. Roll 
out, cut, and put in pan. Let rise 



50 



TELEGRAM CONSERVATION COOK BOOK. 



one hour. Bake 15 or 20 minutes. 
Makes 1% dozen rolls. — Jessie A. Fox, 
Astoria, Or. 



glazed, brush with beaten egg before 
baking - . 

Cost of buns, $0.0128 each. 



Vienna Rolls — Third Prize. 

Cost. 

2V 2 c flour $0.0332 

1 cake Fleishman yeast 0250 

1 T lard 0094 

iy 2 t sugar 0013 

2 eggs 0800 

V 2 pint of water and milk equal 

parts 0134 

Wood for 25 minutes 0230 

For 14 rolls $0.1853 

Cost per dozen, 13 Vi cents. 

Make sponge with yeast and half of 
the flour. Beat well, add eggs, lard 
and sugar. May need a little more 
flour. Beat again, mix in the rest of 
the flour and knead well. Let rise 
until double in bulk, take out and roll 
out small pieces. Bake 25 minutes. — 
Mrs. L. Hughson, Beaverton, Or. 

These Vienna rolls "should have 
been seen to be appreciated," as they 
were absolutely perfect in shape and 
crust, so much so that the judges 
would not believe without her recipe 
that they were not made by a certain 
bakery. 

Rolls. 

Cost. 

1 T butter $0.0156 

1/2 t salt 0002 

4 c flour 0564 

1/2 pint milk .0267 

1 T sugar 0026 

1 yeast cake 0083 

Gas 0190 

One dozen rolls cost $0.1288 

Scald the milk and pour over sugar, 
salt and butter. When lukewarm add 
the yeast, dissolved in the water. Add 

2 cupfuls flour and beat hard for five 
minutes. Place to rise, well covered, 
and when a frothy mass add remain- 
ing flour and knead briskly for 10 
minutes. Set to rise. When twice its 
size roll out iy 2 inches thick, spread 
with butter and place in pan. Bake 
when very light. One dozen rolls. 

Buns. 

Cost. 
1 c scalded milk (may use part 

water) $0.0268 

1-3 c shortening 0500 

1-3 c sugar 0139 

% c yeast 0125 

1/2 t salt 0001 

y 2 c raisins 0250 

1 t lemon extract 0292 

1 lb. flour— about 0563 

For 18 buns $0.2138 

Add half of sugar and salt to milk. 
When lukewarm add yeast and iy 2 
cups flour. Beat well, cover and let 
rise till light, then add remaining in- 
gredients (stone raisins and cut in 
quarters), and enough flour to make 
a dough. Let rise, shape like biscuit. 
Let rise again and bake. If wanted 



Raised Muffins. 

Cost. 
1 c scalded milk $0.0268 

1 c boiling water 0000 

2 t shortening 0062 

14 c sugar 0104 

% t salt 0002 

& c yeast 0125 

1 egg (may omit) 0400 

4 c flour 0564 

Gas, 30 minutes, cost 0235 

Cost for 20 muffins $0.1760 

Or $0.1056 per dozen. 

Add shortening, sugar and salt to 
milk and water. When lukewarm add 
yeast, well beaten egg and flour. Beat 
thoroughly. Cover and set in warm 
place to rise over night. In morning 
fill muffin rings two-thirds full. 
When risen full bake 30 minutes in 
hot oven. 



Raised Rice Muffins. 

Cost. 

1 c cooked rice $0,114 

l A c shortening 0375 

y 2 c scalded milk 0134 

3 T sugar 0078 

Va t salt 0002 

M c yeast 0125 

3V 2 c flour 0493 

Gas, 30 minutes 0235 

Per 18 muffins $0.1556 

Method same as for raised muffins. 

—Mrs. L. M. Welch, 1357 East Lincoln 

street. 

Muffins. 

Cost 
1 T sugar $0.0026 

1 egg .0400 

y 2 t salt 0002 

iy 2 c milk (sweet) 0402 

2 c flour 0282 

2 t baking powder 0042 

1 t butter 0156 

Stove for baking 15 minutes... .0230 

For 14 good-sized muffins. .$0.1540 

Cost per dozen, 13 cents. 

Beat egg and sugar together, add 
salt, then milk. Sift baking powder 
and flour, and add it, beating well. 
Melt the butter and add last. Put in 
hot greased muffin pans and bake in 
hot oven 15 minutes. This makes 14 
good-sized muffins. 

Entered for prize No. 2 — Mrs. H. H. 
Minard, 1236 Division street. 

Muffins. 

Cost. 

1 T butter $0.0156 

iy 2 T sugar 0039 

1 egg 0400 

1 c milk 0268 

2 c flour 0282 

2% t baking powder 0052 

Gas to bake, 10 minutes O100 

15 muffins $0.1297 



WAR BREADS. 



One dozen muffins cost 11 cents. 

Cream 1 tablespoonful shortening 
(butter or drippings) and iy 2 table- 
spoonfuls sugar. Beat into this 1 
well beaten egg-. Add one cupful of 
milk and stir quickly. Sift 2V 2 tea- 
spoonfuls baking powder with 2 cup- 
fuls of flour. Stir into mixture quick- 
ly and drop from tablespoon into 
well greased muffin rings. Bake in 
hot oven 10 minutes. This makes 15 
good-sized muffins. — Mrs. Hickox. 

Muffins and Gems. 

I use the same foundation for bak- 
ing powder muffins, Johnny cake and 
gems: Buttermilk for sweet milk by 
using 1-3 teaspoonful soda to each 
cup to sweeten. 

Some ingredients: 2 tablespoonfuls 
sugar, 1 R T compound, 1 egg, Vz tea- 
spoonful salt. 

Muffins. Cost. 

2 T sugar $0.0052 

1 R T compound 0187 

1 agg 0406 

y 2 t salt 0002 

1 c milk 0268 

1% c flour 0247 

2 t baking powder 0042 

1 t lard for greasing 0052 

Gas for baking 15 minutes 0190 

1 dozen muffins cost $0.1440 

To ingredients given add: 1 cupful 
milk, 1% cupfuls flour, 2 teaspoonfuls 
baking powder. Cream butter and su- 
gar, add egg, beat well, add milk, may 
use part water or buttermilk with 1-3 
teaspoonful soda; stir thoroughly, 
then add baking powder and flour 
sifted together, beat well, put in hot 
greased muffin rings and bake 15 
minutes in hot oven. Makes 12 muf- 
fins. — Mrs. L. M. Welch. 

Baking Powder Biscuits. 

Cost. 

2 c flour $0.0282 

4 t baking powder 0084 

1 t salt 0003 

2 T Crisco 0174 

% c milk 0119 

Gas, 20 minutes 0157 

Two dozen biscuits cost $0.0809 

Or 5% cents per dozen. 

Sift the flour, baking powder and 
salt together twice. Work in the 
shortening with tips of fingers. Add 
the milk gradually, mixing with a 



knife to a soft dough. Toss on a 
floured board, roll to Vz inch thick- 
ness. Shape with a biscuit cutter and 
place on a greased tin. Bake in a 
hot oven from 12 to 15 minutes. This 
makes 24 biscuits. — Mrs. G. Spencer. 

Popovers. 

Cost. 

1 c milk $0.0268 

1 c flour 0145 

1 egg 0400 

1 T butter 0156 

y 2 t salt 0002 

Fuel to bake 0230 

Cost for 1 dozen $0.1197 

Beat well together and bake in hot 
gem pans; makes one dozen. — Jessie 
A. Fox, Astoria, Or. 

Baking Powder Biscuits. 

Cost. 
4 c flour $0.0564 

2 T lard 0188 

1 t salt 0003 

1 c buttermilk 0094 

1-3 t soda 0002 

4 t baking powder 0084 

Gas, 15 minutes 0190 

20 biscuits cost $0.1125 

Or 7y 2 cents per dozen. 

Sift flour, baking powder and salt 
into mixing bowl, rub the lard 
through the flour thoroughly. Dis- 
solve soda in buttermilk and beat till 
it gives a hollow sound, and add the 
flour. Mix as little as possible, roll 
out and cut on floured board. Bake 
15 minutes in hot oven. — Mrs. Lulu M. 
Welch, 1351 East Lincoln street. 

Biscuits. Cost. 

2 c flour $0.0282 

3 t baking powder 0063 

% t salt 0001 

iy 2 T shortening 0141 

2-3 c milk 0179 

Gas to bake 0190 

30 biscuits cost $0.0856 

Or 3.6c per dozen. 

Two cupfuls flour, 2V 2 teaspoonfuls 
baking powder, % teaspoonful salt, 
sift all together. Cut into this 1% 
tablespoonfuls shortening and pour 
into it two-thirds cupful of milk, stir- 
ring quickly. Roll % inch thick, cut 
into biscuits with a 2-inch cutter. 
Bake quickly for 10 minutes. This 
makes 30 delicious biscuits. — Mrs. 
Hickox. 



War Bread 



Entire Wheat Bread. 

Cost. 
1 qt. Albers' whole wheat flour $0.0592 
3 T sugar 0078 

1 t salt ; 0003 

% cake yeast 0041 

2 T warm water, gas 0220 

One loaf bread costs $0.0934 

Sift flour, sugar and salt. Mix with 



enough warm water to make a batter 
as stiff as can be stirred. Dissolve 
the yeast in 2 tablespoonfuls warm 
water; add to batter. Beat for 10 
minutes. Let rise over night. In 
morning beat again. Put in greased 
pans; let rise again, and bake in mod- 
erate oven one hour. — Mrs. A. Lind- 
berg, Rex, Or. 



TELEGRAM CONSERVATION COOK BOOK. 



Whole Wheat Bread. 

Jessie A. Fox, of Astoria, Or., sends 
us this recipe: 

Cost. 
3 quarts whole wheat flour 

sifted into mixing bowl $0.1776 

In a quart measure put 

3 T sugar , . .0078 

1 T salt 0008 

2 T N. O. molasses or Karo 0054 

4 A melted lard 0376 

1 yeast cake 0083 

Slabwood, 1 hour 0286 

For 4 loaves $0.2661 

Per loaf, $0.0665. 

Fill measure with tepid water and 
add the compressed yeast cake which 
has been previously dissolved in a 
little water; pour this over the flour, 
mix thoroughly and let rise over 
night. Next morning work sponge 
down, but do not add any more flour. 
Use lard or flour on finger tips if 
necessary. Place in oiled bread pans; 
let rise; bake an hour. Makes 3 large 
or 4 medium loaves, and is the "best 
ever." 

Whole Wheat Bread. 

Mrs. John Oatfield, Milwaukie, Or., 
sends us this recipe and says: "The 
fuel used Is fir cordwood in malleable 
Steel range. As I never build a spe- 
cial fire, I could hardly determine 
cost. Filling the firebox just before I 
put the bread in the oven, with pos- 
sibly one or two small pieces of wood 
added at the last period of baking, is 
all the heat required. I think the in- 
formation you are compiling for your 
readers is wonderful. I assure you I 
appreciate it as well as enjoy reading 
it." 

In regard to the wood, we men- 
tioned as the great saving in using 
wood that you could use the heat for 
so many things at once; but in order 
to have a standard of comparison we 
must figure in the cost of fuel as 
given in the fuel tables, with the un- 
derstanding that it will be cheaper if 
cooked with other things. 

Yeast: Cost. 

1-3 cake Magic yeast $0.0027 

1 medium potato 0050 

1 lb. 5 oz. flour .0738 

Cost $0.0815 

Yeast, as above 0815 

2 R T sugar 0104 

1 R T lard 0188 

1 T salt 0008 

3 lbs. 12 oz. flour 2112 

Fir wood, 50 minutes 0340 

4 medium size loaves bread. . .$0.3567 
About 9 cents per loaf. 

1. Soak 1-3 cake Magic yeast in % 
cupful tepid water for one hour. At 
noon reserve 1 pint potato water, to 
which has been added 1 potato 
(strained through finest mesh sieve). 



When lukewarm add yeast and liquid 
and stir in enough white flour to 
make a stiff batter, beat well, set in 
warm place until bedtime. 

2. At night add 1 cup warm water 
and enough whole wheat flour to 
make batter slightly stiffer than 
yeast, using for yeast 1 pound 5 
ounces of flour in all. 

3. In morning add 1 cup warm wa- 
ter, 2 rounded tablespoonfuls sugar, 1 
rounded tablespoonful lard and 1 
scant level tablespoonful salt and 
enough whole wheat flour to knead 
on board. Knead 10 minutes. Place 
in greased bowl and let rise until 
double (light), mold into loaves, turn 
loaves in melted lard in individual 
bread pans, let rise double, bake 50 
minutes. This quantity makes three 
large loaves and sometimes four, 
varying with the flour. I use Wil- 
lamette valley grown whole wheat 
flour, so this is a Western recipe. 

Flour used for whole wheat bread: 
Yeast (white) flour, 1 lb. 5 oz. (4 

cups). 

Sponge whole wheat, 1 lb. 4 oz. (4 

cups) flour. 

Bread flour, 2 lbs (6 cups). 

Kneading on board, white flour, % 
lb. (1 cup). 

Total — White flour, 1 lb. 13 oz.; 
whole wheat, 3 lbs. 4 oz.; total, 5 lbs. 
1 oz. 

Bread, finished, 4 large loaves — 
Weight, 1% to 2 lbs. each; circumfer- 
ence, length, 26 inches; circumference, 
breadth, 16 inches. — Mrs. John Oat- 
field. 

Recipe for War Bread. 

Cost. 
Rising $0.0276 

1 quart white flour 0563 

3% quarts whole wheat flour 

(Albers) 1982 

2 t salt 0006 

1 t sugar 0008 

1 c milk 0268 

Fuel, gas, 45 minutes 0220 

Cost of 6 loaves $0.3323 

Cost of 1 loaf 0055 

Make as the wheat bread, using the 
white flour for the sponge; also add 
pinch of soda when making the stiff 
dough. — Mrs. M. B. Rees. 

Whole Wheat Muffins. 

Cost. 

1 c sour milk $0.0063 

4 T sweet milk 0068 

2 T sugar 0052 

V 2 t salt 0002 

1 t soda 0007 

1% c whole wheat flour 0222 

3 T melted lard 0282 

Gas, 20 minutes 0156 

For 1 dozen gems $0.0852 

Mix the soda with the dry flour, stir 
into milk, sugar and salt, adding 
melted lard last. Beat well and have 



The Associated Press — the Dependable News 



WAR BREADS. 



your pans hot. Bake in a hot oven 
20 minutes. This makes 1 dozen 
gems. — Mrs. G. Spencer. 

Whole Wheat Muffins. 

Cost. 

1 c sour milk $0.0063 

V 2 c sweet milk 0134 

2 c whole wheat flour 0296 

1 T sugar 0026 

Vz t salt 0001 

2 T lard 0188 

1 t soda 0007 

Gas 15 minutes 0190 

One dozen large muffins $0.0905 

Mix the soda with the dry flour, 
stir it into the milk, then the sugar 
and salt. Add melted lard last. Save 
out enough to grease gem pans. Beat 
batter well and have pans hot. Bake 
in a quick oven. This makes 1 dozen 
large gems. — Mrs. G. Spencer. 



GRAHAM BREAD. 

Special Prize 

For the best war bread. Won by Mrs. 
F. C. Fox, 1182 Williams avenue, with 
her 

Graham or Entire Wheat Bread. 

The following is a recipe that never 
has failed — and has nourished my lit- 
tle children for years and has devel- 
oped them into fine men and women, 
with good health: 

Cost. 

1 cake compressed yeast $0.0083 

2V 2 pints lukewarm water 0000 

1 quart white flour 0563 

2 quarts graham or half wheat 
flour 1184 

2 R t salt 0012 

4 R t sugar 0072 

Gas to bake, 40 minutes 0220 

Four loaves cost $0.2104 

Cost per loaf, 5% cents. 

Each loaf weighing 1% pounds. 

Put yeast in the water, adding su- 
gar, and let dissolve. Stir in the white 
flour and beat until quite smooth. 
Add brown flour and salt. The dough 
should not be so stiff as for white 
bread. Turn out on board and knead, 
adding from time to time enough 
white flour to keep from sticking to 
board. Let rise until light. Turn out 
and cut in four equal parts. Knead 
into proper shape and place in pans 
and let rise until light. Bake 35 or 
40 minutes in gas oven. — Mrs. F. C. 
Fox, 1182 Williams avenue. 

Graham Bread. 

Cost. 

2 c sour milk $0.0126 

2 T sugar 0052 

2 T New Orleans molasses 0054 

Vz t salt 0002 

1 egg 0400 

1 c flour 0141 

2 t soda 0014 

2 c graham flour 0296 



Gas, 40 minutes 0195 

Cost of 2 loaves $0.1280 

Or TVz cents per loaf. 

Beat egg well, add sugar, salt and 
molasses. Dissolve soda in some milk, 
then add it and the white flour. Stir 
graham in last and bake in a mod- 
erate oven. This makes two loaves. — 
Mrs. G. Spencer, 1260 East Davis 
street. 

Graham Loaf. 

Cost. 

1 cup flour $0.0141 

2 cups graham 0296 

1 t soda 0007 

1 c sour milk 0063 

1 cup water 0000 

1 T Cottolene 0090 

% t salt 0002 

1 T molasses 0027 

Gas for 1 hour 0255 

For 1% lbs. bread $0.0881 

Cost per lb., 7 cents. 

Sift the flour, graham, salt and soda 
into a bowl. Add the milk, water and 
molasses. Beat thoroughly. Add 
melted Cottolene and heat again. 
Turn into a greased tin and bake 45 
minutes. This makes 1% pound loaf. 
— Mrs. Crow. 

Brown Bread. 

Cost. 

2 c cornmeal $0.0564 

% c flour 0070 

\ x k c bread crumbs 0225 

2 c cold water 0000 

1 t salt 0003 

1 c N. O. molasses 0424 

1 t cream of tartar 0053 

1 t soda 0007 

Gas, 3 hours 0765 

For 1 loaf bread $0.2111 

Bake in close-covered tin three 
hours in moderate oven. It is wise to 
put an asbestos mat under the tin. 
The bread crumbs should be soaked 
in the water until soft, then mashed 
smooth. Nuts may be added. — Amy 
B. Westbrook, 1540 Salem avenue, Al- 
bany, Or. 

Brown Bread. 

Cost. 

1 c white flour $0.0141 

4 c graham flour 0592 

2 c buttermilk 0188 

Vz c brown sugar 0208 

% c molasses 0212 

1 t salt 0003 

1 t soda 0007 

1 c raisins 9„22 

Gas, 1% hours, to bake 0383 

For 1 large loaf $0.2234 

One cup white flour, 4 cups graham 
flour, 2 cups buttermilk, % cup brown 
sugar, % cup molasses, 1 teaspoonful 
salt, 1 cupful raisins, 1 teaspoonful 
soda dissolved in 1 tablespoonful hot 
water; put in buttermilk and stir un- 
til it foams. Add molasses, salt and 
brown sugar. 

Have raisins mixed with flour and 
stir into mixture, beating thorough- 



(ill 



TELEGRAM CONSERVATION COOK BOOK. 



ly. This makes a large loaf, about 
4% inches high in 5x9-inch tin. Bake 
very slowly for 1% hours. — Mrs. H. O. 
Hickox, 689 Irving street. 

Honorable Mention. 

This was the judges' second choice 
in the graham breads: 

Eggless Brown Bread. 

Cost. 

1 pint sour milk $0.0125 

1 t soda 0007 

1 c New Orleans molasses 0424 

1 T baking powder 0107 

2 lbs. graham flour 1184 

Gas, 40 minutes 0185 

Five small loaves cost $0.2032 

So one small loaf costs only $0.0413 
and weighs % lb. 

Mix all together and beat well. 
Bake in well greased baking powder 
cans. I use % lb. size and bake slow- 
ly. This makes five loaves. — Mrs. C. 
Spencer, 1260 East Davis. 

Graham Brown Bread. 

Cost. 

lMs c sour milk $0.0094 

% c molasses 0212 

iy 2 t soda 0010 

1 t salt 0003 

1 T sugar 0026 

1 T melted lard 0094 

2 c graham flour 0296 

1 c white flour 0141 

Bake slowly 1% hours 0382 

Weighs 1% lbs., costs .089 lb.$0.1258 
Put together in order named. — Mrs. 
J. L. Ringo. 

Graham Egoless Brown Bread. 

Cost. 

1 pint sour milk $0.0125 

1 t soda 0007 

1 c New Orleans molasses 0424 

1 T baking powder 0107 

2 lbs. graham flour 1184 

Gas, 40 minutes 0185 

Five small loaves cost $0.2032 

So one small loaf only costs 2% 
cents. 

Mix all together and beat well. 
Bake in well greased baking powder 
cans. I use %-lb. size and bake slow- 
ly. This makes five loaves. — Mrs. G. 
Spencer, 1260 East Davis. 

Steamed Brown Bread. 

Cost. 

1 c graham flour $0.0148 

y 2 c cornmeal 0141 

% c white flour 0070 

y 2 t salt 0002 

y 2 t soda 0003 

1-3 c molasses 0141 

Gas used 0211 

Cost $0.0716 

For two cans weighing 14 oz. dou- 
ble the amount with the same heat, 
costs $0.1073. For two loaves bread, 
each, $0.0536. 



Gas used in cooking — Cost. 

Medium burner, 15 minutes. .. .$0.0057 

Simmering burner, 2 hours 0080 

Oven, 10 minutes 0074 

Cost $0.0211 

Sift graham, cornmeal, flour and 
salt together, dissolve soda in water, 
add to flour and stir in molasses. Fill 
two-pound greased baking powder 
cans about two-thirds full of dough. 
Put on covers and place in rack in 
kettle. Rack may be made with a 
few sticks. Have enough boiling wa- 
ter in kettle to come one-third or 
one-half way up sides of the cans and 
put cover on kettle. Bring to a boil 
on medium burner, place on simmer- 
ing burner for two hours. Take from 
kettle, remove lids and place in oven 
to dry out. This amount will make 
1% pounds of bread. The amount of 
gas given will cook double this 
recipe, for I always make that much. 
Sour milk may be added if desired. — 
Mrs. V. E. Weber, 428 East Thirty- 
ninth street. 

Steamed Brown Bread. 

Cost. 

1 Vz c graham flour $0.0222 

iy 2 c cornmeal 0423 

2 c sour milk 0126 

1 c molasses, scant 0424 

2 t soda 0014 

% t salt 0001 

Gas, 3 hours 0600 

Cost $0.1810 

Put in molds. I use 1-pound baking 
powder cans and steam three hours. 
— Mrs. Mina Haston, 1620 Van Bur en 
street, Corvallis, Or. 

(It is interesting to compare the 
differences in these brown breads, 
particularly in the cost. Very expen- 
sive breads are probably made by 
many Portland housewives who have 
no idea of what their bread really 
costs. That is just what we are try- 
ing to bring out here. — Aunt Prud- 
ence. 

Second Prixe. 

For the best small bread made with 
sweet milk and baking powder. 

Graham Biscuit. 

Cost. 

2 lbs. graham flour $0.0290 

y± c sugar 0097 

2 T Crisco 0164 

1 t salt 0003 

2 R t baking powder .0144 

1 pint sweet milk 0535 

Gas, 20 minute^ 0190 

25 biscuits cost $0.1423 

Or less than 7 cents per dozen. 
Thoroughly mix all dry ingredients, 

then rub in the shortening and milk. 

Bake in a hot oven. This makes 25 

biscuits. — Mrs. G. Spencer, 1260 East 

Davis street. 



WAR BREADS. 



War Bread. 

Cost. 

3 potatoes $0.0150 

2-3 cake Magic yeast 0056 

1 quart of shorts 0050 

2 quarts of white flour 1126 

1 T sugar 0026 

1 T salt 0008 

1 T shortening 0094 

Bacon rind for rubbing top 0000 

Wood fuel 0310 

Cost of 3 loaves $0.1820 

Cost of one loaf 0606 

This is sufficient for three big 
loaves of bread. Soak yeast in a little 
warm water with a little of the sugar 
for one hour. Boil potatoes and mash 
fine. Add enough warm water to 
potato water to make one quart. Add 
yeast and mashed potatoes to the wa- 
ter. Then stir in the shorts and two 
tablespoonfuls of white flour. Let 
rise over night. In the morning mix 
in salt and remainder of sugar and 
white flour to make dough. Knead 
till smooth and elastic. All shorts 
and flour must be sifted well after 
measuring. Let rise till twice its 
bulk, knead down and let rise again. 
Form into loaves and bake in moder- 
ate oven for 45 minutes. — Miss Helen 
Carsten, 615 West 17th street, Van- 
couver, Wash. 



CORN BREADS. 

Cost. 

1 c sour milk $0.0063 

2 c cornmeal 0566 

% c brown sugar 0104 

% c molasses 0212 

1 egg, well beaten 0400 

2 T lard 0188 

2 T white flour 0018 

1 t salt 0003 

1 t soda 0007 

Gas, 20 minutes 0190 

Cost of corn bread $0.1751 

Dissolve soda in 2 teaspoonfuls 
boiling water. Mix the dry ingredi- 
ents, then the molasses and egg and 
melted lard. Put dissolved soda into 
some milk, mix all together thorough- 
ly and bake in hot oven 20 minutes. — 
Mrs. G. Spencer. 

(This is too expensive for corn 
bread.) 

Corn Bread. 

This recipe is very good. I use it 
so much, and it is very economical, 
for it has no eggs. 

Cost. 

% cup sugar $0.0209 

1 tablespoonful lard 0094 

1 cup sour milk 0063 

1 teaspoonful soda 0007 

1 cup white flour 0141 

1 cup cornmeal 0283 

1 teaspoonful baking powder.. .0036 

% teaspoonful salt 0002 

Gas for baking 0190 

Cost $0.1025 



Mix in order, sifting baking powder 
with flour. Will make enough for 
four people. — Mrs. Norman Taylor, 
1594 Sandy Boulevard. 

Corn Bread. 

Cost. 
1 c cornmeal $0.0283 

1 c white flour 0141 

1/2 t salt 0002 

2 R t baking powder 0144 

2 T butter 0312 

2 T sugar 0052 

1 egg •• .0400 

1M c sweet milk 0335 

Fuel for baking 0230 

One tin corn bread $0.1899 

Sift the baking powder with flour; 
melt the butter; add the sugar and 
mix together; add the milk and the 
flour. Beat thoroughly and bake in a 
quick oven. — J. A. Fox, Astoria, Or. 

(Corn bread is supposed to be eco- 
nomical, but this 20-cent loaf only 
contains half a pound of flour in all, 
so has, with all its other ingredients, 
no more food value than a one-pound 
loaf of 6-cent home-made bread.) 

Corn Bread. 

Cost. 
1 c sour milk (10c per gal.) .. .$0.0063 

% t soda 0005 

1 c corn meal 0283 

1 T sugar 0026 

1 c flour 0141 

i/ 2 t salt 0001 

2 T lard 0188 

1 egg 0400 

1 t baking powder 0036 

Fuel, gas, 15 minutes 0190 

1 large loaf $0.1333 

Into one cupful of sour milk put 
three-quarters teaspoonful of soda 
which has been dissolved in one 
tablespoonful hot water. Add half 
teaspoonful salt, one tablespoonful 
sugar. Then put into this one scant 
cupful corn meal and one well beaten 
egg. Have one teaspoonful baking 
powder sifted into one full cupful of 
flour. Stir this in quickly and last 
add two tablespoonfuls melted drip- 
pings or lard. Bake quickly in hot 
oven for 15 minutes. This makes a 
corn bread one and a half inches 
thick in pan eight by twelve inches. — 
Mrs. Hickox. 

Cornmeal Boston Brown Bread. 

Cost. 

2 c corn meal $0.0566 

1 c flour ....... .0141 

1 c sweet milk 0268 

1 c sour milk 0063 

% c molasses 0212 

% t soda 0003 

1 t baking powder 0036 

1 T lard 0094 

1 t lard for greasing 0031 

Wood fire, 3 hours (1-3 use).. .0286 

Cost of bread $0.1700 

Turn into greased baking powder 

cans and steam three hours while 

cooking. — Mrs. C. G. C. 



TELEGRAM CONSERVATION COOK BOOK. 



Cornmeal Boston Brown Bread. 

Cost. 

% pint flour $0.0141 

1 pint corn meal 0566 

% pint rye flour 0375 

1 t salt 0003 

1 T brown sugar 0076 

2 t baking- powder 0072 

Vz pint water 0000 

2 potatoes 0100 

1 t lard or grease 0094 

Gas, 1 Vi hours 0382 

Cost 1 loaf bread $0.1809 

Sift flour, cornmeal, rye flour, su- 
gar, salt and baking powder together. 
Rub two mealy potatoes through a 
sieve; dilute with water; when cool 
use this to mix the flour, etc., into a 
batter-like cake; pour into well 
greased molds with covers; place in 
a kettle half full of boiling water; 
when steamed one hour take off cover 
and bake half an hour. — Mrs. Spencer. 

Johnny Cake. 

This recipe I have used for the past 
two or three years and it has never 
failed: 

2 c buttermilk $0.0188 

% t salt 0002 

1 T sugar 0026 

1 t soda 0007 

1% c corn meal 0324 

1 c flour 0141 

Stove heat for baking 20 min.. . .0139 

Makes sheet 9 in. by 14 in.. $0.0607 
Dissolve soda in a little warm water 
and add to buttermilk, then add sugar 
and salt. Mix and beat all together 
as quickly as possible. Bake in hot 
greased pan in hot oven about 20 
minutes. — Mrs. Minard. 

True Southern Corn Bread. 

Dr. John H. Boyd sends us the two 
following recipes for corn bread, 
cooked in true Southern fashion, 
which he guarantees to be delicious: 

Corn Bread With Soar Milk. 

Cost. 

1 egg $0.0400 

1 c corn meal 0283 

1 t salt 0003 

% t soda 0002 

% t baking powder 0018 

% c buttermilk 0047 

1 T of melted shortening 0094 

Gas 25 minutes to bake 0213 

Cost $0.1060 

Mix and sift dry ingredients, add 
egg, buttermilk and lastly shorten- 
ing. Can be cooked in loaf, muffins 
or sticks. 

If baked in loaf let bake in mod- 



erate oven about 25 minutes. In other 
ways, of course, it takes a shorter 
time to bake. — Mrs. Lelia Pry, Fort 
Worth, Tex. 

Corn Bread With Sweet Milk. 

Cost. 

1 c meal $0.0283 

1 t salt 0003 

1 t baking powder 0036 

1 T sugar 0026 

1 egg 0004 

1 egg 0400 

1 T melted shortening 0094 

Gas 25 minutes to bake 0213 

Cost $0.1189 

Proceed as for "sour milk" and 
bake same length of time. 

In preparing pans, grease well and 
set in oven and let get very hot. Pour 
batter in while hot. This will prevent 
sticking. — Mrs. Lelia Fry, Fort Worth, 
Tex. 

Third Prize. 

For the best small bread made with 
sour milk and soda. 

Corn Bread Gems. 

Cost. 

Vz pint corn meal $0.0283 

y 2 pint flour 0141 

V 2 pt. buttermilk 0094 

y 2 t salt 0003 

1 Vz t soda 0010 

Gas, 15 minutes 0190 

Total $0.0721 

Stir corn meal, flour, salt and soda 
together. Mix good with buttermilk, 
stir well, bake 15 minutes. — Mrs. 
Spencer, 1260 East Davis. 

(Here is a good and also very in- 
expensive corn bread.) 

Corn Meal Rolls. 

Cost. 

1 c corn meal $0.0283 

1 c white flour 0141 

1 T sugar 0026 

1% c yeast 0124 

Bake with gas 0127 

Total cost, 1 dozen rolls $0.0711 

Mix stiff with spoon. Knead well 
with white flour, let rise until light, 
about two hours. Roll out about % 
inch thick and cut in 12 equal pieces. 
Roll each piece lightly into an ob- 
long and place in greased pan so they 
do not touch. Let rise until light 
(about 1 hour) and then bake 30 min- 
utes in slow oven. 

Johnny Cake. 

Cost. 

2 T sugar $0.0052 

1 R T compound 0186 

1 egg 0400 

% t salt 0002 



Phone Your Want Ads to The Telegram — 
Broadway 200, A 6701 



WAR BREADS. 



«3 



2 c buttermilk 0198 

2 t soda 0014 

1 Vz c corn meal 0424 

1 c flour 0141 

Gas, 20 min 0190 

For 1 tin Johnny cake $0.1607 

To common ingredients add: 

2 c buttermilk, 

2 t soda, 

1% c corn meal, 

1 c flour 

Proceed as for muffins, add soda to 
buttermilk, dissolve, stir into mixture, 
add corn meal and flour, beat thor- 
oughly. Bake in well greased pan in 
hot oven 20 minutes. This makes a tin 
7x11 inches, or a tin 9%xl3% inches, 
thinner. — Mrs. L. M. Welch, 1351 East 
Lincoln street, Portland, Or. 

Corn Meal Gems. 

Cost. 
1 c sour milk $0.0063 

1 t soda (level) 0007 

V 2 t salt 0002 

2 T melted lard 0188 

2 T sugar 0052 

1 c corn meal 0283 

1 c flour 0141 

Gas, 25 minutes 0190 

Total $0.0926 

Put ingredients together in order 
named. Makes 10 good-sized gems or 
a sheet 8x10x1% inches. — Mrs. J. L. 
Ringo. 

Hoe Cake. 

Cost. 

1% c corn meal $0.0424 

1 T salt 0008 

Gas, 1 hour 0255 

The hoe cake costs $0.0687 

An economical and tasty corn bread 
is make by correctly combining boil- 
ing water and corn meal. 

Place l l A cups of corn meal and 1 
level tablespoonful salt into a deep 
warm bowl. Add enough boiling 
water to make a medium thick bat- 
ter. Pour this on a piping hot grid- 
dle that has been well greased and 
sprinkled with dry corn meal. Lower 
flame and let brown. Turn flame 
very low and let cook one-half hour. 
Turn cake and cook as before. — Annie 
D. Nealand, 7 East Twenty-second 
street, North, City. 

Corn and Wheat Gems. 

Cost. 

1 c corn meal $0.0283 

% c boiling water 0000 

2 T shortening (Crisco) 0174 

1 t salt 0003 

2 T molasses 0054 

Vz t soda 0003 

2 c whole wheat flour 0296 

1 c sour milk 0063 

Gas 0190 

18 gems cost $0.1066 

Pour boiling water over the corn 
meal and let stand 10 minutes. Dis- 
solve the soda in a tablespoonful of 
the hot water, add with molasses to 



the cooled corn meal, add the rest of 
the ingredients alternately, beating 
well. Bake in gem pans 20 minutes 
to y 2 hour. — Mrs. M. B. Rees. 

Corn Muffins. 

Cost. 

2 c corn meal $0.0566 

1 c white flour 0141 

% t salt 0001 

1 c sour milk 0063 

1 t soda 0007 

1 T vinegar 0016 

1 egg 0400 

1 T shortening 0094 

Gas, 15 minutes 0190 

1 dozen corn muffins cost. . .$0.1478 
In the evening take 2 cups of corn 
meal and 1 cup of white flour, % tea- 
spoonful salt, and 1 cupful sour milk, 
good measure. Mix well and cover 
and let stand over night. In morning 
add 1 teaspoonful soda mixed with a 
tablespoonful of vinegar and 1 egg 
and beat batter until it is very light. 
Heat muffin pan, grease well and 
bake in a hot oven for 15 minutes. — 
Lena A. Schindler, 637 East Twelfth 
street, North, city. 



Oatmeal Bread. 

Cost. 

1 pt. rolled oats $0.0328 

1 pt. milk 0535 

1 t salt 0003 

1 pt. water 0000 

1 yeast cake 0083 

Fuel top gas 45 min., oven gas 

45 minutes 0305 

Cost (beside whole wheat 

flour) $0.1254 

Put the water over the fire, and 
when boiling stir in hastily the oat- 
meal. Stir until the mixture thickens, 
and then stand it in the double boil- 
er, where it will cook slowly for 30 
minutes. Take it from the fire, add 
the milk, the salt, and when luke- 
warm, the yeast cake dissolved in a 
cupful of cold water. Add slowly, 
stirring all the while, sufficient 
whole wheat flour to make a dough. 
This bread is better if a little moist. 
It must be stirred and beaten rather 
than kneaded on a board. When it is 
too stiff to drop from the spoon, 
scrape down the sides of the bowl, 
cover and stand in a warm place for 
3 hours. Then add just a little more 
flour, mix again, and pour into 3 
greased square pans. Stand in the 
warm place for 1 hour more. Bake 
in a moderate oven for three quarters 
of an hour. — Mrs. S. T. R. 

(The friend who sent this recipe In 
did not measure her whole wheat 
flour, so we cannot get the total cost 
of the bread, or be so sure in making 
it, as though we knew just exactly 
how much flour she put in. However, 
it is too valuable a recipe to lose. It 
is certainly most wholesome, and it 
sounds good. Let us try it.) 



TELEGRAM CONSERVATION COOK BOOK. 



Oatmeal Bread. 

Cost. 

1 c oatmeal $0.0194 

3 c flour 0423 

y 2 t salt 0002 

3 t baking- powder 0063 

iy 2 c milk 0402 

Gas to bake 40 minutes 0150 

Cost of 2 loaves $0.1234 

Or about 6M>c loaf. 

Boil the oatmeal in one and a half 
pints of salted water for one hour. 
Then dilute it with the milk and set 
away to get perfectly cold. Sift to- 
gether flour, salt and powder. When 
oatmeal is cold place in bread bowl, 
add the flour, etc.; mix smoothly to- 
gether, pour into greased tins and 
bake in moderate oven 40 minutes. 
Protect with paper the first 20 min- 
utes. This makes two loaves. — Mrs. 
George Spencer. 

Oatmeal Mush Bread. 

Cost. 
1 pt. cold oatmeal porrige ....$0.0166 

1 c granulated corn meal 0283 

% lb. dates 0875 

1 c milk 0268 

14 t salt 0001 

4 eggs 1600 

Gas 0139 

Total $0.3332 

Put the cold oatmeal and milk into 
a double boiler over the fire, when 
hot stir the corn meal in slowly. Cook 
until the mixture beging to thicken, 
take from the fire, add the yolks of 
the eggs, one at a time, stirring all 
the while, then fold in carefully the 
well-beaten whites, and pour the mix- 
ture into a greased shallow baking 
pan, the bottom of which has been 
covered with chopped dates. The 
whole should not be over a half inch 
in thickness. Bake in a moderate 
oven for a half hour. This is one of 
the most delicious of the quick 
breads, and is easily digested and 
wholesome if properly made. It must 
be crisp on top and not over % of an 
inch in thickness when done. It may 
be used as a bread, or dessert at 
lunch. It is very palatable and whole- 
some served with milk or cream. — 
Mrs. S. T. R. 

(When eggs are not so dear as at 
present this bread would not be so 
expensive. But it is ideal from a con- 
servation standpoint, even now.) 

Oatmeal Gems. 

Cost. 

1 c rolled oats $0.0164 

1 c flour 0141 

1 c sour milk 0063 

1 t soda 0007 

Vi t salt 0002 

1 t grease for tins 0031 

Gas, 20 minutes 0190 

One dozen gems cost $0.0598 

Soak the rolled oats over night in 



1 c cold water. In the morning add 
sour milk with soda dissolved in it, 
then the flour and salt. Bake in well 
greased gem pans. This makes one 
dozen wholesome gems. — Mrs. G. S. 
Spencer. 

Oatmeal Scones. 

Cost. 

1 pint left-over porridge $0.0166 

1/2 c milk 0134 

\y 2 c whole wheat flour 0222 

1 t baking powder 0021 

Gas, 15 minutes 0029 

Total $0.0572 

Sift the flour and baking powder 
gradually into the cold porridge and 
milk, mixing all the while. When the 
dough is well mixed, turn it out on 
the baking board and roll to a sheet 
a quarter of an inch thick. Cut with 
a round cutter, and bake on a greased 
griddle gradually and put it to one 
side of the stove where the scones 
will bake slowly. If sticky, you have 
not added sufficient flour; if dry, too 
much. Be careful not to get in too 
much flour, or the scones will not be 
light. If the batter is too thin to 
roll, drop them by spoonfuls on the 
griddle. — Mrs. S. T. R. 



BRAN BREADS. 

Honorable Mention. 

Bran Breads. 

This is the finest loaf of its class 
(the brown breads in general.) It has 
a medicinal value, is exceptionally 
palatable, and is not so high-priced 
as some: 

Bran Bread. 

Cost. 

2 c whole wheat flour $0.0296 

2 c sterilized bran 0278 

Raisins, 6 loaves to pkg 0250 

Vz c molasses 0212 

1 t soda 0007 

1% c sour milk 0094 

% t lard for greasing pan 0015 

Gas heat for 1 hour 0255 

One loaf $0.1407 

Sift soda with whole wheat flour 
and mix remaining ingredients. Bake 
one hour in a slow oven. This is a 
very fine bread for laxative purposes. 
—Mrs. J. Williams, 424% College 
street, city. 

Bran Bread. 

Cost. 

2 c sterilized bran $0.0278 

2 c white flour 0282 

1 c raisins 0500 

2 T brown sugar 0052 

1 T molasses 0027 

2 c sour milk 0126 

1 t soda 0007 

M t salt 0001 

Moderate oven, 1 hour 0286 

Cost of bread $0.1559 

Dissolve soda in part of the sour 
milk and mix all the ingredients to- 



WAR BREADS. 



gether. Bake in moderate oven one 
hour. 

These recipes are good and true 
when made with care, and I will 
gladly help any one who wishes as- 
sistance. — Mrs. C. G. C. 

Bran Bread. 

Cost. 

2 c sour milk $0,126 

2 t soda 0014 

1 c brown sugar 0417 

1 t .salt 0003 

1 c rasins 0500 

2 c bran 0278 

2 c whole wheat 0296 

Gas, 1 hour, to bake 0255 

For one large loaf $0.1887 

Two cups sour milk, 2 level tea- 
spoonfuls soda, 1 cup brown sugar, 1 
teaspoonful salt, 2 cups bran flour, 2 
cups whole wheat flour, 1 cup raisins, 
over which pour boiling water and 
let stand for ten minutes, then drain 
and cut in halves. Save out one cup 
of flour to mix with raisins to add 
last. Dissolve soda in a little hot 
water, add to sour milk and stir. Add 
sugar and salt, then flour. Beat thor- 
oughly. Bake very slowly for 1% 
hours. This makes loaf about 4% 
inches high in 5x9-inch tin. — Mrs. H. 
O. Hickox. 

Bran Gems. 

Cost. 

2 T sugar $0.0052 

1 R T compound 0186 

1 egg 0400 

1/2 t salt 0002 

2 c buttermilk 0188 

2 t soda 0014 

2 c bran 0278 

1 c flour 0141 

Gas to bake 20 minutes ...... .0190 

16 gems cost $0.1451 

Or about 10 % cents per dozen. 

Add to common ingredients pre- 
pared as given in muffins: 

2 c buttermilk, 

2 t soda, 

2 c bran, 

1 c flour. 

Dissolve soda in buttermilk, stir 
well, add bran and flour, beat thor- 
oughly. Bake 20 minutes in hot oven. 
Makes 16 gems. — Mrs. L. M, Welch. 

Bran Gems. 

Cost. 
1% c sour milk (10c gal.) $0.0094 

1 c flour 0141 

2 c bran 0278 

3 T molasses 0081 

1 t soda 0007 

% t salt 0001 

1 c chopped rasins 0500 

Gas, 20 minutes 0190 

Makes 24 gems for $0.1292 

Or about 12140 per dozen. 
One and one-half cupfuls sour milk, 
1 cupful white flour, 2 cupfuls bran, 3 
tablespoonfuls molasses, 1 teaspoon- 



ful soda, V2 teaspoonful salt, 1 cupful 
chopped raisins. 

Dissolve soda in sour milk, add mo- 
lasses and salt. Stir raisins through 
flour and add bran. Then beat all 
together thoroughly and bake in 
well-greased gem pans for 15 minutes 
in medium oven. This makes about 
24 good-sized gems. I do not like too 
large a gem, as they do not have a 
well-done taste and take longer to 
bake. — Mrs. H. O. Hickox. 



HEALTH BREADS. 

Norwegian Health Bread. 

Cost. 

1 pint barley meal $0.0350 

y 2 pint graham 0148 

y 2 pint flour 0141 

1 t salt 0003 

2 t baking powder 0072 

1 pint of milk 0535 

Gas, 40 minutes 0380 

Total $0.1629 

Sift together barley meal, graham 
flour, salt and baking powder. Mix 
into a firm batter with the milk. 
Pour into a greased pan and bake in 
a moderate oven 40 minutes; cover 
with a greased paper the first 20 min- 
utes. This bread is especially adapted 
for use by dyspeptics. — Mrs. George 
Spencer. 

Rice Bread. 

Cost. 

,1 c rice $0.0500 

Vo pint milk 0267 

3 c sifted flour 0423 

1 t sugar 0009 

i/ 2 t salt 0001 

2 t baking powder 0072 

1 t lard for greasing 0052 

Gas, 40 minutes 0380 

Cost for 1 loaf $0.1704 

Boil one cupful of rice in a pint of 
water; when tender add half pint 
milk; when cold, add one and a half 
pints of sifted flour with a teaspoon- 
ful of sugar, half teaspoonful of salt, 
two teaspoonfuls of baking powder. 
Mix together smoothly, pour into 
greased tin, and bake 40 minutes in 
moderate oven. — Mrs. George Spencer, 
1260 East Davis street. 

Dr. Wiley's Whole Wheat Bread. 

Cost. 

1 pint clabber milk $0.0125 

1 t soda 0007 

V 2 c molasses 0212 

1 t salt 0003 

4 c whole wheat flour 0296 

Gas, 1 hour 0255 

One loaf costs $0.0898 

Bake very slowly. Makes sheet 
8x12x1%, or may be baked in a loaf. 
Put together in order named. The 
dough is quite thick and needs to 
bake very slowly. — Mrs. J. L. Ringo, 
819 East Burnside street. 



06 



TELEGRAM CONSERVATION COOK BOOK. 



NUT BREADS. 

Cost. 

3 c sifted flour $0.0423 

4 t baking - powder 0144 

1 eg-g- 0400 

1 c milk 0268 

1 t salt 0003 

Vz c sugar 0208 

1 c walnuts 1250 

Gas, 45 minutes 0189 

1 loaf bread costs $0.2885 

Three cupfuls sifted white flour 
and 4 teaspoonfuls baking powder, 1 
egg, 1 cupful milk, 1 teaspoonful salt, 
y 2 scant cupful sugar, 1 cupful wal- 
nuts chopped fine, or V 2 cupful nuts 
and y 2 teaspoonful lard rubbed in 
flour. (I have used both ways.) May- 
be baked at once or let rise in warm 
place about one hour, then bake 45 
minutes slowly. — Mrs. H. O. Hickox, 
689 Irving street, city. 

Nut Bread. 

Cost. 

4 c graham flour $0.0592 

1/2 c white flour 0070 

2 c buttermilk 0188 

1 c brown sugar 0417 

1 t soda 0007 

1 t salt 0003 

2-3 c walnut meats 0832 

Gas, 40 minutes 0220 

One loaf costs $0.2329 

This bread is easily made. Mix as 
you would a cake; make into a loaf 
and bake 40 minutes in moderate 
oven. — Mrs. G. S. Spencer. 

Whole Wheat Nat Wafers. 

Cost. 

1 qt. whole wheat flour $0.0592 

1 c peanut butter 1000 

1/2 t soda 0004 

Gas to bake 15 minutes 0029 

$0.1625 
Put the soda and the nut .butter in 
a bowl, add a cupful of warm water, 
mix and add the flour. Knead well, 
roll very thin, cut in strips and bake 
in a moderate oven until crisp and 
dry. — Mrs. S. T. R. 

(This is more of a conservation 
recipe than an economical one.) 



ENGUISH NUT AND RAISIN BREAD 

Cost. 

V 2 c sugar $0.0208 

V4, c Pearl shortening 0327 

1 c skim milk 0062 

2 t baking powder 0072 

14 c nuts 0312 

V4, c raisins 0125 

1 egg 0400 

2 c Crown flour 0282 

Fuel, % hour 0408 

For 1 medium loaf $0.2191 

Cream sugar, shortening and egg. 

When it is a cream add the milk. 

Chop raisins and nuts and mix them 



thoroughly. Add flour. Beat egg 
and add to the mixture. Beat thor- 
oughly. Add baking powder. Put in 
tin and let raise % hour. Then bake 
in medium oven % hour. — Mrs. W. H. 
England, 444 East Oak street, city. 

This English bread was very fine, 
the only faults were the price and 
richness. I give the recipe, as it 
would take the place of small cakes, 
etc., at a very much cheaper price. 

Second Prize. 

For the best loaf of any other kind 
of bread than white, or "war bread." 

Raisin Bread. 

Cost. 
1 cake Fleishmann's yeast ....$0.0250 
1 c sugar 0141 

1 t salt 0003 

2 T melted lard 0188 

1 egg 0400 

1-3 lb raisins 0500 

1 pt. water 0000 

y 2 c milk 0134 

2 lbs. flour 1126 

Gas, 50 minutes 0212 

For four loaves $0.2954 

For one loaf, SVi cents. 

Soak yeast cake with one teaspoon- 
ful of sugar in lukewarm water, scald 
milk and cool. Stir into this mixture 
part of the flour, beat well, set to 
rise one hour, then add rest of in- 
gredients. Knead well, set to rise 
again. When light make into four 
loaves, bake in hot oven 10 minutes, 
then turn gas down as low as pos- 
sible and bake 40 minutes. — Mrs. G. 
Spencer. 

Raisin Bread. 

Cost. 

2% c flour $0.0352 

1 c veast 0027 

1 T lard 0094 

1/2 c sugar 0208 

V% c raisins 0250 

Bake with gas 0192 

Total cost for 1 loaf $0.1087 

Make sponge with yeast and % of 
flour, beat well, add rest of ingredi- 
ents and 1 teaspoonful cinnamon if 
liked. Knead well, let rise until light, 
put in pan, let rise one hour and bake 
4 5 minutes. — Mrs. F. M. Taylor. 



GINGER BREAD. 

Cost. 

1 c hot water $0.0000 

1 c molasses 0424 

1 c sugar 0417 

1 t soda 0007 

1 t ginger 0083 

1 T melted lard 0094 

2 c flour 0282 

Gas (medium, 1 hour) 0255 

Total $0.1562 

Dissolve soda in hot water, add mo- 
lasses, sugar, lard, salt, ginger and 
flour, stirring well. — Mrs. J. L. Ringo. 



WAR BREADS. 



Whole Wheat Ginger Bread. 

Cost. 

1 c molasses $0.0424 

1 t soda 0007 

1 c sour milk 0063 

V 2 o sugar 0208 

1 T lard 0094 

1 T ginger 0250 

2V 2 c whole wheat 0370 

Gas, 1 hour 0255 

Makes sheet 8x10x1 *& $0.1671 

Put ingredients together in order 

named. Raisins or nuts may be added. 

— Mrs. J. L. Ringo, 819 East Burnside 

street, city. 

Ginger Bread. 

Cost. 
1 c brown sugar $0.0417 

1 c sour milk 0063 

% c molasses 0318 

2 eggs 0800 

1 T cinnamon 0250 

1 T ginger 0250 

V 2 c drippings (lard) 0750 

2V 2 c flour 0352 

1 c raisins 0500 

1 t soda 0007 

Gas (moderate) 25 minutes 0106 

One loaf costs $0.3813 

To Make Ginger Bread. 

Into 1 cupful of sour milk put 1 
cupful molasses, add to this 1 tea- 
spoonful soda dissolved in 1 table- 
spoonful hot water, stir until thor- 
oughly mixed. Next add 1 cup sugar, 
1 tablespoon each cinnamon and gin- 
ger and two well beaten eggs. Have 
a cup of raisins to mix in 2V 2 cupfuls 
of sifted flour. Stir in and last add 
% cupful melted butter or drippings. 
(I use the drippings.) This is baked 
in moderate oven for 25 minutes. 
Makes 8x12 inch pan 2V 2 inches full. 
— Mrs. H. O. Hickox, 689 Irving st. 



Green Corn Muffins. 

Cost. 

2 c canned corn $0.1500 

y 2 t salt 0002 

1 T butter 0156 

3 eggs 1200 

2 c milk 0536 

3 c flour 0423 

2 t baking powder 0042 

1 T compound 0093 

Gas to bake % hour 0128 

Cost $0.4080 

Cut the rows of corn down through 
the middle and scrape out the pulp 
with a knife. To two cups of corn 
add one saltspoonful of salt, one ta- 
blespoonful of butter, the beaten 
yolks of three eggs, two cupfuls of 
milk, three cupfuls of flour, in which 
two teaspoonfuls of baking powder 
have been sifted. Mix thoroughly, add 



carefully the whites of eggs, beaten 
stiff. Have pop-over irons heated 
and greased, half fill with the mix- 
ture. Bake in a quick oven for half 
an hour, and eat at once. — Harriet G. 
West. 

THE CONSERVATION OF BREAD 
CRUMBS. 

In a recent Ladies' Home Journal, 
Mrs. Anna B. Scott gave some good 
advice on saving every crumb, from 
which we quote: 

"It doesn't sound reasonable, does 
it? The bare words, 'a crust of bread,' 
call to our minds a picture of the 
verge of starvation. Literature speaks 
of crusts of bread as the extreme low- 
est limit in the scale of foods. And so 
we have come to regard these crusts 
as something rather to be despised In 
the economy of the household. 

"And stale bread! It is scarcely 
more highly regarded. Everybody de- 
mands fresh bread, and there is noth- 
ing but pity for the person who must 
use stale bread for the sake of his 
stomach. 

"Crumbs too? Why, crumbs are 
mere debris in 90 per cent of the 
kitchens. Did you ever think to save 
the crumbs from the bread board? 
There are housekeepers who would be 
ashamed to be caught in the act of 
conserving these tiny crumbs! 

"Now think of the economy that 
would result from the utilization of 
these crusts and crumbs and the stale 
bread. A statistician probably would 
figure it out away up in the millions 
per annum for the United States, but 
you can figure it out yourself in your 
own household. 

"In these days when the cost of food 
is getting higher every day, every 
little bit counts — even the crumbs — 
and so following are a few recipes for 
their uses in this wartime." 

And then gives seven recipes for 
using up bread crumbs economically. 
Two of these recipes come within the 
scone of our work this week, and we 
will analyze them to see Just how- 
economical they are — the first is: 

Bread Fritters. Cost. 

1 cupful bread crumbs (4 oz.) . $0.0150 

1 c flour 0141 

V 2 c milk 0134 

% c nice stock 0000 

1 egg 0400 

1 T baking powder (50c) 0107 

y 2 t salt 0003 

2 T lard for frying 0188 

1 R T sugar for sprinkling 0052 

V 2 t cinnamon 0042 

Gas, 25 minutes (?) 0190 

Total $0.1407 



Consult The Telegram Market Page for Stock 

Reports 



TELEGRAM CONSERVATION COOK BOOK. 



The number of fritters this makes 
is not given, but the ingredients 
would make about one dozen gems or 
muffins if baked that way. So we find 
a total cost here of about 19 cents 
for a food value of one dozen muffins 
— and done in the name of economy, 
to save exactly 1% cents worth of 
bread crumbs and crusts. Here are 
the directions: 

Cover the dry bread with cold 
water for 10 minutes; press between 
the hands until dry; put into a bowl 
with the milk, rice stock, salt and the 
egg well beaten; mix well, then sift 
the flour and baking powder in and 
mix lightly. Bake on a well-greased 
hot griddle, making the fritters about 
the size of a fried oyster. Sprinkle 
with sugar and cinnamon or serve 
with jelly or fruit butter. 

Bread Crumb Muffins. 

Cost. 
She also gives this recipe: 
1 c flour $0.0141 

1 c bread crumbs 0150 

1% cup milk 0468 

2 eggs 0800 

1 T melted butter 0156 

1 t baking powder 0107 

Ms t salt 0002 

1 t butter for greasing tin 0032 

Gas for baking 20 minutes 0190 

Total cost of 20 $0.2046 

Cost per dozen, 13 cents. 

Soak the bread crumbs in the cold 
milk for ten minutes; add the sifted 
flour, baking powder and salt, the 
eggs, well beaten, and the butter; 
mix well. Heat the muffin tins, brush 
with a little butter and put one ta- 
blespoonful of mixture into each tin. 
Bake for from 20 to 25 minutes in a 
hot oven. 

Again the number the recipe makes 
is not given, but we have here the 
same flour and crumbs, but 1% as 
much liquid as in the preceding 
recipe. The one extra egg will thick- 
en this and give us more bulk, so we 
will say that this recipe makes about 
20 muffins. Thirteen cents per dozen 
is not bad for muffins, but can hard- 
ly be called economical as a bread 
substitute, as they do not take the 
place of over one-half a loaf of 
toasted bread, or 3 cents in value, 
and in doing this we only save 1 
cup or 4 ounces, or % pound of 
bread, or a value of 1% cents at 6 
cents per loaf, which our economic- 
ally made home-made bread averages. 
Muffins that cost even 13 cents per 
dozen are not an economy. We are 
getting some surprising results in our 
accurate figuring of all these recipes. 
One thing that we cannot help facing 
and acknowledging is that, at pres- 
ent, patriotism and the family living 
expenses need adjustment on the 
question of bread economy. 

Our government wants us to use 



less flour, to substitute something 
else for flour, but our family incomes 
hardly meet the cost of the present 
prices of food, and we find that each 
and every substitute we can use in 
making bread, rolls, etc., costs more 
than wheat, except cooked rolled oats 
costing $0.0049 per cup and cooked 
corn meal costing $0.0074 per cup, 
both of which absorb so much water 
that they are rendered about half the 
price of flour as a substitute. 

We are hoping that the government 
will soon take charge of these flour 
substitutes, .especially corn meal and 
rye or barley, and fix a lower price. 
It seems to me if one substitute were 
decided upon and the price arbitrarily 
lowered, so that every one would use 
that one, the demand for it would be 
so great that the increased quantity 
used would lower the price of produc- 
tion so that the mills would make a 
good profit. 

Saving Bread Crumbs. 

In regard to saving bread crumbs. 
The first and best suggestion I can 
make is not to have any. Eat all 
your bread up as you go along. Any 
little crumbs that accumulate from 
cutting and crumbling can .be put at 
once into the soup or into the pota- 
toes you are frying, etc., and kept 
used up from meal to meal. An ex- 
cellent suggestion along this line is 
an answer Mr. Hoover made to a lady 
who asked him: "How can I, in any 
way, save white flour in my small 
household?" He said: 

"An easy way to save flour is in 
the way you serve bread. Cut at the 
table, slice by slice, as it is wanted. 
Save the uneaten ends of the loaf, 
convert into crumbs and use them in 
puddings, breakfast cakes and muf- 
fins." 

But there is no use of there being 
uneaten ends of fresh bread. The 
crust of bread is the best and most 
wholesome part, and the eating of it 
is simply a matter of habit. I under- 
stand that one great reason we have 
so increasingly much need of dentists 
is that we are really getting too lazy 
to bite and chew solid food. (When 
you really come to think of that, 
what expresses our feeling so well as 
the current slang, "Isn't that the 
limit" of laziness.) 

But sometimes a little stale bread 
gets ahead of some of us, and then 
the best way I know of is to roll or 
grind it fine, dry thoroughly and put 
in a covered can, and it will keep in- 
definitely for escalloped dishes, roll- 
ing meats, dressings, etc. I never 
have half enough on hand. 

Here are some suggestions from a 
visitor to our kitchen that seem to 
me far more economical and practi- 



WAR BREADS. 



69 



cally useful than anything I have 
seen in the magizines: 

It is a good plan to save all pieces 
of left-over bread, etc., in two paper 
bags, white bread in one and cake, 
toast, doughnuts and brown bread in 
the other. These may be dried in the 
oven, then run through the food 
chopper and put away in covered 
tins till wanted. 

The light colored crumbs may be 
used for souffles and light puddings, 
and the dark crumbs for spice pud- 
dings and brown bread. A few bread 
crumbs added to leftovers, when mak- 
ing them into croquettes, increase 
their lightness and bulk, and if sifted 
the fine ones cannot be excelled for 
rolling the croquettes. They may also 
be used for rolling oysters and clams 
for frying, and also to make a nice 
brown crust on top of any of the vari- 
ous scalloped dishes, or on boiled ham. 

When eggs are high and scrambled 
eggs are wanted, bread crumbs again 
come to the rescue; here they add 
lightness and quality without detract- 
ing from the flavor or quality of the 
dish. 

In cooking this popular dish, use 
fewer eggs and a little more milk, 
and as soon as the eggs are set use 
up the excess moisture with finely 
crumbled centers of stale bread. Do 
not use crusts or heels. The presence 
of the bread in this dish can hardly be 
detected. — Amy B. Westbrook, 1540 
Salem avenue, Albany, Or. 

In regard to the last suggestion, 
I have used this recipe for years and 
it is excellent: 4 eggs, 1 cup sweet 
milk, 1 cup fine bread crumbs, % t 
salt, pepper or other seasoning to 
taste. Stir smooth and cook in 
shortening in the spider, like scram- 
bled eggs. — Aunt Prudence. 

Economy in Wartime. 

Is the title of a little English book 
from which we quote: 

"The food problem is becoming 
more and more serious every day, as 
we hear of prices mounting up. The 
men of England are fighting for their 
country's honor, our glorious navy is 
guarding the seas, but there is an- 
other battle which has to be fought 
by those who remain at home — they 
too must be fighting by helping to 
keep the food supply going. And this 
is a fight in which the women of Eng- 
land must take a very large share, 
for they are the housekeepers of the 
English nation — and to a great extent 
they are the guardians of the nation's 
food." 

Women of America — does not this 
sound like a call to arms? Can we 
not rally, as the German women and 
the French women, and the English 
women have done, and do the one 
thing our country is calling on us to 



do — in conserving the food supply of 
our own loved land. If we never 
thought much about economy before, 
let us begin to think — and act — now, 
today. As a homely and practical ex- 
ample of what we can do, let's begin 
with some recipes for griddle canes 
that were sent in recently. I'll omit 
the name of the sender, but I know 
she is a kind and intelligent lady who 
was trying to be helpful to other 
women by sending these recipes, and 
they will be very helpful to all if 
they cause us to subject our own 
recipes to close scrutiny to see 
whether they cost exorbitantly. I am 
perfectly sure that this lady had no 
idea that hers do. Here is her recipe 
for — 

Hot Cakes. 

Cost. 

1 pt. bread crumbs $0.0300 

3 c milk 0804 

2 eggs 0800 

1 pint flour 0296 

2 R T baking powder b 0144 

Fuel to bake 15 minutes 0190 

For 1 quart of batter $0.2534 

Soak 1 pint of stale bread crumbs 
in three cups of milk; beat into this 
two eggs, 1 pint of flour and two 
heaping teaspoonfuls of baking pow- 
der, and bake on a hot griddle. 

Griddle Cakes. 

Cost. 
1 c bread crumbs $0.0150 

1 c milk 0268 

1% c flour 0282 

2 t baking powder 0072 

2 T sugar 0052 

1 t salt 0003 

1 egg 0400 

Fuel 15 minutes 0190 

About 1 pint batter $0.1365 

Or 26 cents per quart. 

Four boiling water over 1 cupful 
of bread crumbs, and let it stand 
while the other part is being pre- 
pared. 

Add one cupful of milk to the 
crumbs, then 1% cupfuls of flour 
sifted with two teaspoonfuls of bak- 
ing powder, 2 tablespoonfuls of sugar 
and 1 teaspoonful of salt. Add 1 egg 
last, and bake on hot griddle. Serve 
with hot syrup. 



Here are two recipes for a quart 
of batter, one costing 25 cents the 
other 26 cents. The number of cakes 
they make, of course, depends on the 
size of the cakes, but we can use the 
quart of batter as a standard of com- 
parison. 

To show variations in cost and in 
ingredients used here is a recipe cost- 
ing 8 cents per dozen for pancakes: 

Bread Crumb Pancakes. 

Cost. 

1 c bread crumbs $0.0150 

Vz c milk 0134 



TELEGRAM CONSERVATION COOK BOOK. 



1 egg 0400 

1 t salt 0003 

1% T sugar 0036 

2 t baking powder 0042 

1 % c flour 0211 

V 2 T drippings 0016 

Gas for baking, 15 minutes 0190 

20 cakes cost $0.1182 

Or 7 cents per dozen. 

Over 1 cupful of bread crumbs 
(left-overs toasted and crumbled), 
pour one cupful of boiling water; let 
cool a little; add \y 2 tablespoonfuls 
sugar, 1 teaspoonful salt and 1 beaten 
egg. Sift 2 teaspoonfuls baking pow- 
der with iy 2 cupfuls flour, and beat in 
mixture. Add half cupful of milk. 
Half teaspoonful drippings added at 
last helps to make them crisp. This 
makes a good quart of batter, and 
baking four cakes on a griddle at a 
time, makes about 20 cakes, as nearly 
as I can remember. They are deli- 
cious. — Mrs. H. O. Hickox. 

Here are two recipes for cakes cost- 
ing about 3 cents per dozen: 

Pancakes. 

Cost. 

3 cups buttermilk $0.0282 

1 large teaspoonful soda 0007 

y 2 teaspoonful salt.. 0002 

2 cups flour 0282 

1 T sweet milk 0017 

Stove heat about 15 minutes... .0190 

About 1 quart of batter. ... .$0.0780 

Makes about 25 pancakes. 

Dissolve soda in a little warm wa- 
ter and add to the milk. Then add 
salt and gradually beat in the flour; 
when smooth batter is made, beat in 
Sweet milk and bake on a hot griddle. 
— Mrs. Minard. 

Sour Milk Pancakes. 

Cost. 

1 c sour milk $0.0063 

1 t soda 0007 

Vz t salt 0002 

1 t sugar 0008 

% c flour 0106 

Gas, 15 minutes 0190 

12 cakes cost $0.0376 

Mix all dry ingredients, dissolve 
soda in milk and beat well. If neces- 
sary thin with water. By adding y 2 
cup chopped corn or cooked rice and 
using Mapeline syrup you have a de- 
licious breakfast dish. — Mrs. Welch. 

Farm women make buttermilk pan- 
cakes, and never dream of adding an 
egg or baking powder, etc Truly, I 
never put an egg or a teaspoonful of 
baking powder in pancakes in my 
whole life. Here are some of my 
recipes as near as I can figure them 
out here at my desk. (That is the 
best I can do now, as I haven't time 
to make them). 

Sour Milk or Buttermilk Cakes. 

Cost. 

1% c flour 0176 

% t salt 0002 



2 t soda 0014 

Fuel, gas, 15 minutes 0190 

For 1 quart batter $0.0763 

Your sour milk may be thick or 
thin^that will make a difference in 
the flour you will need — and your 
family may like delicate, thin pan- 
cakes or hearty thick ones, which will 
also make a difference in the amount 
of flour needed. You can use any 
flour, buckwheat, whole "wheat, gra- 
ham, cornmeal, white flour, etc., or, 
what I always use, a combination of 
various flours and leftovers, soaked 
bread crumbs, cold pancakes left from 
yesterday soaked up in hot water and 
mashed fine; the rinsings of the mo- 
lasses cup or syrup pitcher; the scrap- 
ings from the bread board, an extra 
egg yolk, the little dab of oatmeal left 
from breakfast, the mashed cold 
mush, a broken cookie or piece of 
sponge cake, a few tablespoonfuls of 
milk — the enumeration is endless, just 
what you happen to have left over in 
the line of breads or meals or sugars 
or milks of any kind. The "trick" is 
— and it is a trick that can only be 
learned by practice — it is in adding 
just the right amount of perfectly 
dissolved soda, no more, no less. No 
recipe can give this, for it depends on 
how sour your milk was to begin 
with, and how much it has soured by 
being in a warm or cool place since 
your pancakes were mixed. As many 
years as I have made pancakes I 
never bake them at any time without 
putting in a little soda, and baking a 
little to try, and adding more as 
needed, etc. It is a "cut and try" 
method and somewhat tedious, but I 
don't see how you can make perfect 
pancakes without. Perhaps right 
here is the reason so many women 
use baking powder and eggs — it is so 
much easier, and they are so busy; 
but that is our business just now, to 
take the longer and more painstaking 
road if it is the road to economy. 

Another thing, be sure to "set" your 
cakes the night before, and beat them 
thoroughly, and they are more appe- 
tizing to be a little salt. Don't let 
them get very cold in winter, and 
warm the batter a little before you 
start baking. I know I'm saying too 
much about so simple a thing, but so 
few women seem to know how to 
make good and economical pancakes, 
and it is these little things that count. 

If you haven't the sour milk or but- 
termilk, and don't care to buy it, you 
can "set" your cakes just as well with 
half a yeast cake in warm water and 
flour, etc. They won't be very good 
till the second morning, but are near- 
ly as good as the others after that. — 
Aunt Prudence. 



The Conservation 
of Meats 

Meats to be Conserved 

Beef, Veal, Mutton, Lamb and Pork 
in all forms 

These Are Conserved 



II. By Restricted Use, Cooked with — 

First — Vegetable Soups and Stews 
Second — Fish and Sea Food 
Third — Poultry and Wild Game 
Fourth — Cheese, Nuts, Cereal Grains 
and Pastes 

I. By Substitutes, Using — 

First — Vegetables 

Second — Cereals, Grains, Pastes, etc. 



Soups 



Some Ancient Recipes for Foreign Soups. 

General Directions for Making Soups. 

Making Soup Stock — Stock for Consomme, White Stock, Stock 
from Beef and Chicken, Stock from Bones, Bay Leaves. 

The Use of Soup. 

Economical Soup Making. 

Western Recipes for — 

Vegetable Soups 
Bean Soups, 
Tomato Soups 
Celery Soup 
Cream of Cauliflower 
Cabbage Soup 
Potato Soup 
Carrot Soup 
Split Pea 
Salsify Soups 

Fish Soups — Salmon, Herring and Halibut. 
Peanut Soups. 
Beef Soup. 



The Soups Our Ancestors Made 



Dear Friends: A few days ago I 
came across a quaint little book 
called "With a Saucepan Over the 
Sea," made up of the origin and his- 
tory of much of our cooking, and it 
is so interesting I am going to copy 
a little of it today, and a few soups, 
centuries old, which I will not try to 
figure out in costs, as their interest 
to us is not in the cost, but in the 
antiquity of the recipes. 

The author says: "Kings and 
queens, brave and fair, have supped 
on these, or have gone to battle or 
execution, thus and so. Starving 
peasants, lending glory to monarchy, 
through taxation and service, have 
invented certain soups and ragouts to 
eke out a sad and miserable life. 
Some dishes are peculiar to countries 
as a whole, their origin being ob- 
scure, although each was once known 
to a city or village or even a family, 
who kept it inviolate for centuries, 
and old housewives with manuscript 
books cherish recipes transmitted 
through generations. 

"To anyone fond of good cooking 
it is fascinating to see what Marie 
Stuart, Napoleon, Marie de Medici, 
Louis XIV, Henry of Navarre, or Joan 
of Arc, ate. For what we eat we be- 
come; and food forms faces, even aa 
the prevalent fashions of thought or 
dress mold the features and charac- 
ter." 

(This last is interesting to consider 
— but the facts are that people who 
eat the same food are totally dissim- 
ilar. Yet perhaps the national pre- 
eminence of certain dishes dees influ- 
ence the national characteristics of 
people — or even of localities. Do you 
suppose that Boston baked beans can 
be what makes the people of Boston 
so superlatively wise — or do they get 
from them their peculiar accent? In 
regard to the last statement quoted 
from the book, I think we older peo- 
ple have all realized during the last 
six or seven years that the prevailing 
fashions in dress were influencing the 
character of our young girls, and con- 
sequently the boys as well — but I 
promised never to talk about the 
fashions, so we will return to these 
quaint old soups.) 

Cocka Leekle (Scotland). 

This is the oldest recipe known, as 
it dates back to the 14th century. 
Wash and trim one dozen leeks, cut 
them in pieces half an inch long, dis- 
carding roots and tops; then fry them 
in one ounce of butter, with two 
stalks of celery and one carrot, cut 
fine. When brown, but not burnt, add 
1% cups of chicken broth and one cup 
of cooked chicken, cut into dice. Sim- 



mer, covered, two hours; then add 
salt, pepper and yolk of an egg, 
blended with a little of the broth, 
first, before adding to the soup. 

Queen Sonp. 

This is said to have been invented 
for Marie Stuart by the royal cook 
when she lived in France as dauphi- 
ness. It was a favorite with both 
Victoria and Napoleon Bonaparte. 
Cook 2 large onions with 2 pieces of 
celery, both cut up, in 2 ounces of 
butter. Add some parsley, thyme, and 
a bay leaf, 1 chicken cut into joints, 
and 2 quarts of water. Simmer for 4 
hours. Take out the chicken, cut the 
meat off the wings and breast into 
dice, and keep the dark meat for cro- 
quettes or salad. Chop 1 dozen 
blanched almonds, the yolks of 2 hard 
boiled eggs and 2 slices of bread 
soaked in milk. Pound these with the 
meat and press through a sieve; add 
to the soup, strained, 1 cup of boiling 
cream or rich milk, salt, pepper and 
nutmeg. Serve at once, hot. 

Sonp Bonne Feninie (Provincial 
France). 

This is the broth of the farmer and 
peasant's wife, wholesome and nour- 
ishing. Wash, dry and cut up 2 large 
lettuces, 1 pound of sorrel and 1 pound 
of spinach. Add 1% quarts of good 
white stock and simmer, with % 
pound of butter, 2 onions and 2 car- 
rots, for one hour. • Add a blending of 
1 ounce of butter, 1 ounce of flour, 
the yolks of 2 eggs and a cup of boil- 
ing milk, salt and pepper. Press 
through a sieve and serve with crou- 
tons. 

Liver Soup (Poland). 

Cut % pound of liver into slices, 
add a spoonful of flour, 1 ounce of 
butler and 1 onion, cut fine. Fry this 
and then pound it, add three slices of 
stale bread, in crumbs, salt and pep- 
per and three pints of brown stock. 
Boil 20 minutes, press through a 
sieve, add yolk of 1 egg and some 
chopped parsley, and serve at once. 
Calf's Head Soup (Recipe of the Hotel 
Star and Garter, Richmond, England). 

Parboil and bone a calf's head. Put 
the bones and the meat, cut up, in 4 
quarts of water with 1 ounce of flour, 
salt, pepper, a bay leaf, some parsley, 
a clove, 1 carrot and 1 onion. Cook 
four hours, take out the bones, cut 
the meat into dice, strain the soup, 
and the meat, 3 hard-boiled eggs, 
sliced, 1 dozen poached force-meat 
balls, made of some meat, bread 
crumbs, herbs and egg, and 1 lemon, 
cut in slices. Serve at once, hot. 



74 



TELEGRAM CONSERVATION COOK BOOK. 



Pepper Pot. 

This dish is peculiar to Spain, but 
it was imported to Jamaica, whence 
the negroes took the recipe north. In 
Philadelphia there are several small 
restaurants, kept by darkies who are 
famous for pepper pot. 

To 3 quarts of water add 1 pint of 
vegetables, cut up, any kinds, mixed, 
you happen to have, in equal parts, 
using beans, peas, celery, carroty, on- 
ions, rice, lettuce, etc., also potatoes; 
add 1 pound of mutton, 1 pound of 
salt pork and 1 pound of honeycomb 
tripe, cut up and fried in butter or 
suet, .1 bay leaf, 1 clove, parsley, 
thyme and sweet marjoram. Cook, 
closely covered, three hours. Set aside 
to cool, remove the fat, thicken with 
flour and butter and yolk of an egg, 
add salt and pepper, and serve very 
hot. 

Lenten Broth (as Made in the Con- 
vents of France and Austria). 

Cook 2 pounds of flounders or any 
white fish, cut up, with 1 carrot, 1 
onion, 1 turnip, 2 pieces of celery and 
a bunch of herbs, with 1 quart of wa- 
ter, for 2 hours. Take out the fish, 
remove skin and bones and put the 
fish back again, add 1 pint of boiling 
milk, mixed with flour and butter, the 
yolk of an egg and juice of a lemon, 
salt, pepper and nutmeg. Press 
through a sieve and serve hot. 

Tehi (Russian Soup). 

Make 1 lb. of sausage meat into 
small balls and fry them brown. Chop 
2 large onions and the heart of a cab- 
bage, fry them in butter or suet, add 
2 ounces flour, salt, pepper, parsley, 
and 3 pints of stock. Cook 1 hour, 
add the sausage balls and 1 glass of 
tarragon vinegar. 



Creey Soup (Flanders). 

The Prince of Wales always eats 
a bowl of this every 26th of August, 
in memory of his ancestor, the Black 
Prince, and the battle of Crecy: 

Wash, scrape and slice 12 fine 
young carrots, cook in 1 ounce of but- 
ter with 1 spoonful of chopped ham 
or bacon, 1 onion, 1 turnip, a bay leaf, 
parsley and sweet marjoram. Stir 
while cooking, add 1 quart of stock, 
simmer 2 hours. Press through a 
sieve, add salt, pepper and nutmeg 
and croutons. 

Cucumber Soup (Greece). 

Peel 4 large cucumbers, slice them 
and remove the seeds. Fry with 1 
ounce of butter, add salt, pepper, a 
blade of mace, 1 pint hot milk, and 1 
quart white stock. Cook iy 2 hours. 
Thicken with flour and butter and 
press through sieve. 

Turnip Soup (Northern Italy). 

Pare, slice and fry 1V6 quarts of 
turnips with 1 tablespoonful sugar, 2 
ounces butter and 2 ounces flour. Add 

1 pint of tomatoes, parsley, bay leaf 
and thyme. Simmer 1 hour, press 
through a sieve. Add 1 cup of hot 
beef stock and a tablespoonful of 
grated cheese, salt and pepper. 
Potage Reunion (Invented for a Ban- 
quet of a Peace Congress). 

Boil 1 pound of cooked salmon in 

2 quarts of white stock for y> hour. 
Add salt and pepper and a blending of 
1 cup of milk, some flour, butter and 
yolk of an egg. Cook carefully 10 
minutes longer; add 1 tablespoonful 
chopped parsley, a little nutmeg and 
salt. Press through a sieve, add 2 
dozen small cooked oysters and serve 
at once. 



Making Soups Now 



Some simple fundamental directions 
for soup making in general may be 
acceptable to some of the younger 
housekeepers. Nothing is more eco- 
nomical and nourishing than good 
soup, and it is so easy to make if a 
very few underlying principles are 
understood. 

First the utensils: The juices of 
meat are acid, hence it is not desir- 
able to use either a tin or an iron 
kettle. Granite or aluminum is best. 
It should be large enough to allow 
boiling and skimming and have a 
tight-fitting cover. 

Clear soup is strained through a 
colander, then through a fine wire 
sieve, then through double cheese 
cloth, if desired. 

Always use cold salted water, and 
let the meat soak to extract the juice; 



heat and cook very slowly for the 
same reason. 

Much nourishment is left in the 
meat after all the juices are extracted 
and it should always be chopped or 
ground and used for hash, curries, 
meat balls, pressed meats, etc. 

In skimming the soup stock you 
skim off the coagulated albumin, 
which has a food value and is lost. 
This is to make the soup clear and 
is done for looks only. The albumin 
is as clean and good as any other part 
of the soup, and is used in all but the 
clear soups. 

Soups may be classified as: First, 
those containing considerable nour- 
ishment, as thick milk soups; second, 
the clear soups containing vegetables, 
moderately nourishing; third, the thin 
clear soups, containing the stimulat- 
ing elements of the beef; without 



MAKING SOUP STOCK. 



nourishment, as stock, consomme, 
bouillon, and, fourth, the cold fruit 
soups, used only in the summer at 
the beginning- of a luncheon; but 
these are rather heavy and unhy- 
gienic, and little used by ordinary 
housewives. The perfectly clear soups 
and those containing bits of vege- 
tables are fashionably used for din- 
ner .soups, while the milk, or so- 
called "cream" soups are more often 
used for luncheon or supper where 
their nourishment is a decided factor 
of the meal while soup that begins a 



dinner, of course, is not expected to 
contain as much nourishment. 

Mrs. Rorer says: 

"A clear soup is made either from 
fresh meat or from the bones from 
cooked meats. The latter method is 
recommended to those who wish to 
live well and economically." 

Bouillon is a light, clear soup served 
in cups at the beginning of a lunch- 
eon. 

Consomme is the most expensive 
and most tasty of all clear soups; it 
is always used as a dinner soup. 



Making Soup Stock 



Soup stock is called "the founda- 
tion of all clear soups, and the very 
life and essence of all meat sauces." 
To make a perfectly clear stock use a 
shin of beef, meat and bone in pro- 
portion of one pound of meat to half 
a pound of bone. Wipe it carefully 
with a damp cloth; cut the meat from 
the bone and then into small blocks 
or pieces. Put into the stock kettle 
two tablespoonfuls of sugar and one 
sliced onion; stir over a hot fire until 
the onion and sugar brown and burn. 
Throw in the meat, keeping the ket- 
tle still quite hot; shake and stir the 
meat until it seems slightly scorched, 
then add the bones that have been 
well cracked, and five quarts of cold 
water; cover the kettle, bring slowly 
to boiling point and skim. Push the 
kettle now over a moderate fire where 
it will just bubble, not boil, for three 
hours. At the end of this time add 
one onion, into which you have stuck 
12 whole cloves, a bay leaf, a sliced 
carrot, a few green tops of celery or 
a half teaspoonful of celery seed, and 
a saltspoonful of pepper. Cover and 
simmer gently for another hour. 
These vegetables may be saved and 
used for puree. A wire vegetable ball 
is a convenience. Now strain the 
stock and set it aside to cool. When 
cold remove every portion of fat from 
the surface, and it is ready for use. 
If carefully made this will be clear, 
brown, transparent, and when cold a 
thick jelly. The meat that is strained- 
from the stock must not be thrown 
away, but put aside for making 
pressed meats, meat balls, etc. 

Stock for Consomme. 

This is made same as above except 
that a shin of beef and a "knuckle" 
or shin of veal are both used, and 
treated same as given for stock. 

White Stock. 

This is a term given to stock made 
from veal or chicken alone. The 
bones of roasted veal may .be used, 
with cracked chicken bones, or a fowl 
and knuckle of veal may be purchased 
for a large entertainment. 



Stock from Beef and Chicken. 

This is one of the finest of all 
stocks. Purchase a fowl that can be 
used as a boiled fowl for dinner; draw 
and truss. Put the sugar and onion 
into the kettle as directed for stock. 
Cut the meat from the shin of beef 
into blocks; put it into the kettle un- 
til seared; then add the bones. 

Arrange the chicken so that it will 
rest on these bones, add five quarts of 
cold water, bring to boiling point and 
skim. Simmer gently until the. chick- 
en is tender, then take it out for use. 
Continue cooking the stock for at 
least three hours; season and finish 
as in stock recipe. 

Stock from Bones. 

The economical housewife saves 
every bone left from the center of. 
steaks, the bones from roasts, the 
carcasses of poultry and the liquid 
in which they have been boiled for 
the usual household stock for every- 
day soups. Crack all bones, cover 
with cold water and simmer gently 
for four hours. At the first boil, 
skim; at the end of the third hour 
add the flavorings as in plain stock. 
Select ironing or baking days for 
making stock when you use a wood 
stove to utilize heat. Stock may be 
kept in summer four or five days; 
in winter 10 to 12 days. The greatest 
essentials to keeping stock are: First, 
the removal of the fat; second, it 
must be cooled quickly after it is 
made. It will keep longer if vege- 
table flavorings are omitted, adding 
salt and pepper only. 

Bay Leaves. 

I wonder how many people know 
that bay leaves, so universally used 
in soup and in other seasoning, grow 
luxuriantly in Oregon. Reference 
books give the bay tree as growing 
in the United States only in some of 
the southern states, but the bay 
leaves I am using now I picked on 
the banks of the Rogue river, where 
literally thousands of these trees 
"flourish like a green bay tree." But 
it is only out in the Galice country, 
15 miles west of Grants Pass. 



7fl 



TELEGRAM CONSERVATION COOK ROOK. 



The Soup Course 

In regard to cutting down on For 2 quarts (8 c) of chicken soup 

courses, lessening the expense of a made as a by-product, 

meal, I do not believe it does — but Or a little over 3-10 of a cent a 

quite the reverse in our middle class cupful. 

families, where soup is used as part Mrs R Q rer says: "Chicken soup 
of our food, and not as an "appetizer" should always be made as a by-prod- 
or stimulant of a. jaded appetite, as a uct wn en stewing a chicken. In boil- 
consomme often is in dinners of the ing - me at we use boiling water, with- 
very wealthy. out salt; in making soup we invari- 

Again, if people waste part of each ably use sa ited cold water and heat 
course it would cost more to have slowly to extract the juice of the 
many courses, but if all of each meat. But in this case the chicken 
course is eaten — or utilized for some mus t be put on in boiling water to 
later meal, I believe a five or six- reta in the flavor and make it palat- 
course dinner may be cheaper than a able A wea ker soup will result, but 
one or two-course. Every person vve have the addition of starchy food, 
needs and eats a certain quantity of etc _ t0 increase its food value." 
food for meat and vegetable course, Select a fowl a year or two old and 
and usually some kind of dessert any- pre p are f or cooking; put it into the 
way— and all workingmen's families gQup kettle and cover with three 
need this as well as richer people— quartg of boiling water; bring to the 
but if a cupful of light soup be taken boiling . point and push it to the back 
first, and a little green vegetable with t Qf the gtove tQ simmer for an 
French dressing between the meat hour and a half Then add an onio n, 
course and the dessert, they will take a carroti a bay leaf> a saltspoon of 
the place of just that much of the celery seed or chopped celery, a tea- 
heavy, expensive meat course, or the spoonful of sa it and a saltspoonful of 
expensive dessert, and make a more p epper . when the chicken is done re- 
desirable meal at a less cost. All move it and it might be well seasoned 
authorities agree that most people eat and browned in tne ven, or fried in 
too much solid food. When they sat- drippings before being sent to the 
isfy their appetite on meats and rich table 

vegetables and sweets they overload • is nQt tQ fee uged untn 

their digestive organs A light soup the next d gave al , the chlcken 

and crisp green vegetables help sat- bo and a(M th crackedi with 

isfy the appetite at a very trifling scraps f chicken remaining to 

cost and save people from overloading gou Nqw le( . the gtcck gImmer 

their stomach with such hearty food. u it . g reduced t0 about two 

So I believe that soups and salads t then gg the goup through a 

help m economy and health both, and colander then through a fine sieve, 

using them with your dinner you can rejecting . all the carrot at first. Re- 

iessen the portion served to each per- turn jt the ketu add the Hce 

son of meats and vegetables and des- and cook unU1 it . g done A(Jd the 

ser ts. . . . „, ._. . __ flour rubbed smooth with a little of 

For instance, let us illustrate how , . 

Cheap a deliciOUS and nourishing SOUP * „ "„ a " *™Tn«r ri« with vm,r 

r , ■u.. ,v,„ „,„«.v,~^ ~e n»a If you are serving rice with your 

can b e> made by this method of pre- cMc £ n fQp dinner> you can uge % cup 

paring. of bread crum bs instead of rice in the 

Chicken Soup. soup and, of course, it can be added 

Cost. if you think it is not rich enough, 

A 3% -lb. chicken, cooked for but it wIH be good ag it is . y ou will 

dinner, soup JfU.uouu .. .. nour i s v, men t f the chick- 

3 quarts boiling water 0000 & et . an tne nourishment or tne cnicK 

1 medium sized onion (ViC) 0062 en in the soup and meat together, and 

1 bay leaf 0001 the extra water will make a satisfy- 

1 T cut celery (from tops re- ing bulk, without overloading the 

jected for table) 0000 stomach, as we are so prone to do in 

1 small carrot (2 T) 0020 company dinners. 

1 t salt 0003 

i 4 t fll p u p r e . r .•.•.■.•.•.•.•.•.•.'.•.■.'. ::::::: :88o9 our own recipes. 

^4 c rice •.• -0078 Here are some Portland soup 

Fuel (after the chicken is recipes which seem very good and 

cooked) iy 2 hours simmering .0060 econom ical, costing 2 cents cr less per 

Cost $0.0254 Plate: 

One of the Great Features of The Telegram— 
the Woman's Page 



THE SOUP COURSE. 



Vegetable Soup. 

Cost. 

Soup bone $0.1000 

% pint tomatoes 0267 

1 carrot ( V 2 c) 0075 

1 medium onion (%c) 0125 

1 slice cabbage, or chopped cel- 
ery (1 T) 0006 

3 medium potatoes 0188 

1 t chopped parsley 0000 

V2 c rolled oats, or rice 0082 

3 t salt 0009 

% t pepper 0063 

Gas for simmering- 5 hours 0200 

3 quarts $0.2015 

Cost per quart, 6 2-3 cents. 
Cost per cupful, 1 2-3 cents. 

Put soup bone on in 4 quarts cold 
water, place on simmerer and cook 
about 5 hours. If there is much 
grease allow to cool, remove grease 
and use for frying purposes. When 
the meat has been boiling 1% hours, 
add the tomato. Add rolled oats the 
last hour of cooking, and vegetables 
run through grinder half hour before 
serving; also salt and pepper at this 
time. The parsley should be added 
just before serving. The meat I use 
in making hash. — Mrs. L. M. Welch, 
1351 East Lincoln street. 

"Vegetable Soup Without Meat. 

Cost. 

1 lb. potatoes $0.0250 

y* c onion 0125 

1/2 c celery 0071 

1 c turnips 0125 

1 c carrot 0150 

1 c cabbage 0094 

1 lb. tomatoes 0500 

iy 2 t salt 0005 

% t white pepper 0010 

3 sprigs parsley 0000 

1 small pinch summer savory.. .0001 
Sweet marjoram, if available.. .0001 

Gas, to simmer 2 hours 0080 

Water to cover well. Use that 

in which vegetables have been 
boiled if convenient. 

2 Ms quarts soup, .10 cups $0.1446 

A large cup 0144 

Wash and peel vegetables and chop 
very fine; put all on stove in cold 
water, cover tight. Simmer two hours. 
— Mrs. A. L. Veazie, 695 Hoyt street. 



Vegetable Soup. 

(Second Prize.) 

Cost. 
2 cups carrots, diced $0.0300 

1 cup onions, diced 0167 

1 cup potatoes, diced 0100 

2 cups cabbage, diced 0176 

1 cup turnips, diced 0125" 

1 cup tomatoes, diced 0332 

2 t salt 0006 

3 quarts water 0000 

2 hours very low gas (simmer- 
ing) 0080 

4 quarts soup cost $0.1286 



1 quart costs 3% cents and 1 cup- 
ful less than 1 cent. 

Prepare and dice all of the above 
vegetables. Put in a kettle and add 
the salt and water. Cook over a low 
fire for two hours. This soup being 
made without stock of any kind, is 
very economical and will be found 
especially attractive and appetizing 
when served with a little chopped 
parsley sprinkled on top. — Mary A. 
Morrison, 752 Montgomery Drive. 

White Bean Soup. 

Cost. 

1 lb. white kidney beans $0.1500 

Yi lb. onion 0100 

V2 pint rich milk 0300 

3 t salt and cloves 0100 

1 egg 0400 

Fuel, 2 hours (Ms use of stove) .0300 

Cost of 3 quarts $0.2700 

Cost of 1 quart, 9 cents; 1 cupful, 

2 % cents. 

Soak beans over night, pour off wa- 
ter, place in double boiler with onion 
with cloves stuck in it. When both 
are very tender put through colander. 
Add salt an<j milk, reserving a bit of 
milk. When almost boiling, add wa- 
ter enough to make required quan- 
tity. Then add well beaten egg added 
to remainder of milk and serve very 
soon with croutons made of stale 
bread. — Mrs. Kittie Goodall Turner, 
Box 12, Route 3, Corvallis, Or. 

Bean Soup (With Meat). 

Cost. 
1 pint navy beans (% lb. at 

15c) $0.1125 

1 t soda 0007 

5c worth pickled pork 0500 

2 t salt 0006 

1-16 t cayenne pepper 0005 

Dash paprika 0001 

Gas, simmering 3 hours 0120 

Cost $.01764 

Bring beans and soda to the boil- 
ing point. Drain and rinse well. Then 
put on in 3 quarts of cold water, add- 
ing the pork scored through the rind 
in several places. Cook on simmerer 
about 3 hours, or preferably in fire- 
less cooker. When nearly ready to 
serve dip out about 1 cup of the 
cooked beans and rub through a 
coarse sieve, allowing the puree to 
drop into the soup and rejecting the 
hulls. Stir well and serve with crusts 
of bread diced and browned slightly. 
3V 2 quarts cost $0.1769, 1 cupfui costs 
1*4 cents. — Mrs. M. B. Rees. 

Lima Bean Soup. 

Soak a pint of dried lima beans 

over night, turn off water in morning. 

Put 3 pints of water on them and 

boil for two hours. Then rub through 



78 



TELEGRAM CONSERVATION COOK BOOK. 



colander. Put in kettle and add 1 
pint milk. Mix 1 tablespoonful of 
butter with 1 tablespoonful of flour 
and add to soup; flavor with onion or 
chopped parsley, salt and pepper. The 
beaten yolks of 2 eggs may be added 
if you have them. — Mrs. W. W. Will- 
iams. 

Dried Bean Soup. 

Cost. 

1 pint beans - ?0 -iI^ 

1 large onion minced fine 01^5 

4 T sweet drippings or lard... -0624 

3 T flour 0027 

1 T minced selery or dried cel- 
ery leaves 0027 

1 t soda 0007 

i/ 2 t pepper 0041 

2 t salt 0006 

Gas for cooking, medium Y 2 hr. .0057 
Simmering, 4y 2 hours .0019 

4 quarts cost $0.2683 

1 quart costs 6 J /2 cents. 

1 cup costs 1 7-10 cents. 

Parboil beans with 2 quarts of wa- 
ter and 1 teaspoonful of soda for 20 
minutes. Strain through colander, 
rinse through several waters, then 
put on to boil with 4 quarts of water. 
Place on simmerer, cook till tender, 
about 3 hours, add celery the last 
hour of cooking. Cook the onion and 
drippings in stewpan for half an hour. 
Drain the water from the beans (save 
this water), and put them in stewpan 
with the onion, then add the flour and 
cook half an hour, stirring often. At 
the end of this time wash fine and 
gradually add the water in which 
beans were boiled till like thick 
cream. May then rub through puree 
strainer, add salt and pepper and cook 
20 minutes more. — Mrs. Welch. 

Bean Soup. Cost. 

1 lb. beans $0.2000 

Small piece of bacon 0500 

1 large onion ( %c) 0125 

1% T salt 0012 

1 t pepper •••• .uu°3 

Heat for cooking with wood, 3 

hours ( % heat) -0357 

Cost for 4 quarts $0.3121 

Cost per quart, 7% cents; per cup- 
ful, less than 2 cents. 

Wash beans well, cover with cold 
water and let come to a boil. Boil 
for about 10 minutes and pour off 
water, which takes away the strong 
taste of the beans. Then add fresh 
cold water and let boil briskly for 
about an hour. Then cut bacon into 
small pieces and add to the soup. Add 
water until you have about 4 quarts 
of soup, adding more as it boils away. 
Let simmer about 2 hours, add salt 
and about 15 minutes before serving 
cut an onion in small pieces and add 
to soup. Add pepper and paprika if 
liked. This makes a delicious, nour- 
ishing soup. — Mrs. H. H. Minard, 1236 
Division street. 



Tomato Soup. 

Cost. 

1 c tomatoes $0.0267 

1V 2 c milk 0403 

V 2 c water 0000 

1 T corn starch 0016 

1 T butter 0156 

1 t salt 0003 

14 t pepper 0021 

1-3 t soda 0002 

Gas, 20 minutes 0085 

Cost for 21/2 pints $0.0952 

Cost per cup, less than 2 cents. 
Put tomatoes on, and when tender 
strain, add to it the butter, pepper 
and salt, and replace on fire. Boil 
the milk and water in a separate dish, 
add the corn starch, dissolved with a 
little cold milk. When both mixtures 
are boiling hot, add one-third tea- 
spoonful soda to the tomato, stir well 
about five minutes or just to boiling 
and add at once to the milk, pouring 
gradually. Remove from fire at once 
and serve. — Mrs. Lulu M. Welch, 1351 
East Lincoln street. 

Cream of Tomato Soup. 

Cost. 

1 quart cooked tomatoes $0.1068 

1 T minced onion 0016 

1 quart water 0000 

1 quart milk 1070 

1 t soda 0007 

2 t salt 0006 

1/2 t pepper 004 2 

1 T butter 015C 

2 soda crackers 0080 

Gas. 20 minutes, slow fire 0038 

For 12 persons $0.2483 

Each plate of soup costs 2 2-3 cents. 

Stew tomatoes, onions and water 
until soft; put through colander; add 
soda, allow to effervesce; add milk 
which has previously been brought to 
a boil, and salt, pepper and butter. 
Just before serving add crackers 
crumbled or rolled. 

This is one of my most reliable 
recipes, and makes a delicious soup, 
"good enough for company." — Aunt 
Prudence. 

Cream of Celery Soup. 

Cost. 
1 lb. celery leaves and outside 

stalk, figured at half price. .$0.0333 
1 quart milk $.1070 

1 T butter 0156 

2 T flour 0018 

1 hour on wood stove, half 

space used 0204 

Cost, 2 quarts $0.1781 

One quart costs 9 cents, or 2% cents 
per person. 

Cover leaves and stalks to be used 
' with cold water, simmer until tender 
or about 4 minutes. Put through 
colander, add water, if necessary, to 
make one quart. Heat milk, add flour, 
creamed with a little cold milk. Cook 
five minutes. Pour into celery stock, 
add butter and serve. — Mrs. F. N. Tay- 
lor, 5511 Fifty-second avenue S. E. 



THE SOUP COURSE. 



7!) 



Cream of Cauliflower Soup. 

Cost. 
Cauliflower leaves and core. . .$0.0000 
1 quart milk less some of the 

cream 1000 

1 T flour 0009 

1 T butter 0156 

1 t salt .0003 

Dash of cayenne pepper 0001 

Gas 0041 

3 pints or 6 cups for $0.1210 

One cup costs 2 cents. 

Cook the finely chopped inner 
leaves of fine cauliflower, using all 
tender ribs and tender core of large 
stem in about 1 quart of water till 
very tender, simmering in uncovered 
vessel. Rub through coarse sieve. 
Melt butter in double boiler, add 
fluor, cook a moment, adding a little 
of the milk and stirring till smooth. 
Then add the rest of the milk and 
the cauliflower puree, and when hot 
serve. This makes about three pints; 

2 cents per cup. — Mrs. M. B. Rees. 

Cabbage Soup. 

Cost. 

1-3 lb. lamb shoulder $0.0500 

Liver worth 0500 

V2 cup onions 0125 

2 cups chopped cabbage 0188 

2 cups potatoes 0200 

2 t salt 0006 

2 T flour 0018 

Gas, medium burner, 10 min... .0033 
Simmering burner, 2 hours 00S0 

2 quarts soup cost $0.1650 

1 quart costs 8% cents 1 cupful 2 
cents. 

Cut lamb in small pieces, also liver. 
Use small potatoes and onions or me- 
dium sized ones quartered. Chop cab- 
bage and put all material into kettle 
together with salt and 2 quarts cold 
water. Bring to a boil, then dimmer 
for two hours. Add flour made into 
thin paste with water. Let boil up 
thoroughly and serve. — Mary G. Mor- 
rison, 752 Montgomery Drive. 

Potato Soup. 

Cost. 

1 pint milk $0.0535 

1 pint water 0000 

L t salt 0003 

V 2 onion (1 T) 0016 

L bay leaf 0001 

6 allspice 0001 

6 bacon rinds 0010 

i medium potatoes (1 lb.) 0200 

Fuel, 45 min. ( % stove space.. .0107 

1 quart costs $0.0823 

1 cupful costs 2 cents. 

Put potatoes, cut up fine, into the 
boiling water with onion and bacon 
rinds. Cook 30 minutes, then add 
milk, bay leaf and allspice. Let sim- 
mer on back of stove the remaining 
15 minutes. When the soup is ready 
to serve add salt and remove bacon 
rinds and allspice. — Mrs. E. J. Haw- 
kins, Kalama, Wash. 



Potato Soup. 

Cost. 

8 medium potatoes $0,400 

V2 pint chopped celery 0143 

4 T minced onion 0064 

1 T butter or bacon grease 0156 

1 T flour 0009 

iy 2 t salt 0004 

Ms t pepper 0125 

1 t minced parsley 0000 

1 pint milk 1070 

1 quart water in which vegeta- 
bles were boiled 0000 

Gas, y> hour medium, 1 hour 

simmering 0061 

Cost for 2 quarts soup $0.2032 

1 quart costs 10 cents 1 cup 2% 
cents. 

Pare potatoes, cut fine and put in 
stewpan with celery and onion. Cover 
with boiling water, cook 30 minutes. 
Reserve part of the milk to mix with 
the flour, heat rest in double boiler. 
When hot stir in the flour and cook 
till creamy. At the end of 30 min- 
utes drain the vegetables, saving wa- 
ter, and mash fine. Gradually add 
the water in which vegetables were 
boiled, return to fire, add salt and 
pepper, beat with an egg whisk three 
minutes, then gradually beat in the 
boiling milk. Add butter and minced 
parsley and serve at once. — Mrs. L. M. 
Welch, 1351 East Lincoln street. 

Potato Soup. 

This is a very inexpensive yet ex- 
cellent recipe for a potato soup which, 
if made right, almost tastes like clam 
chowder, though there are neither 
clams nor bacon in it. 

Cost. 

1 lb. potatoes $0.0200 

V2 lb. onion (finely minced) . . . .0250 

1% quarts water 0000 

1 pint sweet milk or 1-3 can 

condensed milk with extra 

water 0535 

1 T butter, pearl shortening or 

other good fat 0156 

1 t flour 0003 

2 t salt 0006 

V 8 t pepper 0010 

Gas, y 2 hour (medium fire) 0057 

Cost for 2 quarts or 8 cups. .$0.1217 
Cook potatoes in iy 2 quarts water. 
While potatoes are cooking, fry onion 
to a brown, stirring to keep from 
burning. When potatoes are done, or 
in about 20 minutes, drain off water 
into another container and mash po- 
tatoes fine. Put back water: strain 
if desired. Add salt, pepper, milk and 
hot fried onions. Then heat whole 
again, having previously added thick- 
ening made of teaspoonful flour. — 
Mrs. George E. Moore, 1091 Michigan 
avenue. 

To Make Noodles. 

Two eggs, 1 large cupful flour, mix 
into hard dough, then roll out thin as 
possible. Cut in strips, sprinkle with 
flour, place strips together and cut as 



80 



TELEGRAM CONSERVATION COOK BOOK. 



fine as possible. They can be cooked 
in boiling- water with a little butter 
and salt or with beef or chicken, etc. 
Season with nutmeg-. — Mrs. Nat 
Smythe. 

Cream of Carrot Soup. Cost. 

3 good sized carrots (1 c) $0.0150 

1 small onion (2 T) 0020 

1 bay leaf 0001 

1 pint water 0000 

1 quart milk 1070 

1 T corn starch 0016 

2 T butter 0312 

1% t salt 0004 

% t pepper 0042 

Gas for cooking, V 2 hour 0057 

Cost for 1% quarts $0.1672 

Cost per cup, 2% cents. 

Grate the carrots, cover with 1 pint 
water, add the onion and the bay 
leaf, cover and simmer % hour. Re- 
move onion and bay leaf and add 1 
quart of milk. Mix corn starch with 
a little of the milk, add to soup and 
stir till thick. Season with salt and 
pepper, and add the butter just before 
serving. — Mrs. Welch. 

Split Pea Soup Without Meat. 

Cost. 

1 lb. split peas $0.1500 

1 large onion 0125 

1 small carrot 0075 

1 stalk celery (or dried leaves) .0027 

1 slice bacon or small piece 

salt pork 0500 

2 t salt 0006 

V± t pepper 0021 

1 T Worcestershire sauce 0250 

Or 1 lemon, sliced thin. 

1 T flour 0018 

Gas, medium, V 2 hour 0057 

Gas, simmering, 4% hours 0180 

3 or 4 quarts soup (according 

to thickness liked) $0.2759 

Soak peas over night; pour off 
water and add fresh; set on stove 
with vegetables and pork or bacon 
and bring to a boil; simmer until per- 
fectly tender (it may not require as 
much time as allowed in recipe since 
legumes vary greatly in time required 
for cooking. Put through a puree 
sieve; thicken with flour mixed with 
a little water; add seasonings, boil 
up again and serve. Or omit Worces- 
tershire sauce and serve with thin 
slice of lemon floating in each por- 
tion. This is a very palatable and 
nourishing soup. Since split peas are 
a meat substitute, the remainder of 
the meat should be light. — Mrs. A. L. 
Veazie, 695 Hoyt street. 

Salsify Soup. 

Scrape the roots; put them in cold 
water, to which a little vinegar has 
sify and water 1 quart hct milk, 1 



can minced clams, pepper and pars- 
ley to taste. — Mrs. W. W. Williams. 

Here are three fish soups: 
been added to keep them from turn- 
ing black. Cut into pieces about Y 2 
inch long and put into boiling salted 
water and boil an hour or until well 
done. Now add to 1 quart boiled sal- 
Cream of Peanut Soup. 

Here is a recipe the extra cost of 
which is in the milk and the peanut 
butter, two items that give it enough 
nourishment for the main hot dish for 
a simple home luncheon: 

Cost. 

1 quart sweet milk $0.1070 

1 t grated onion 0005 

1 T corn starch 0016 

A dash of paprika 0001 

V 2 pint of peanut butter (2 lbs. 

for 35c, about 3 lbs. to quart) .1320 

1 bay leaf 0001 

1 T chopped celery 0009 

y 2 t salt 0002 

Ys t pepper 0010 

Gas, medium, for V 2 hour 0057 

1% quarts of soup cost $0.2491 

Or 5 cents per cupful, or portion. 
Put the milk, peanut butter, onion 
and celery into a double boiler; stir 
and cook until hot. Moisten the corn 
starch in a little cold milk, add it to 
the hot milk and stir until smooth 
and thick. Strain through a sieve; 
add salt, pepper and paprika, and 
serve at once with croutons. — Mrs. 
S. T. R. 

Peanut Soup. Cost. 

1 c peanut butter $0.1000 

1 pint water 0000 

1 quart milk 1070 

2 T flour 0018 

1 T chopped onion 0016 

Celery tops (left over) 0000 

Fuel, wood 15 minutes (V 2 use) .0102 

Six portions cost $0.2215 

Or 3 2-3 cents each. 

Cook in double boiler. Rub the but- 
ter to a cream in the thickening and 
add after it has reached the scalding 
point. Serve with croutons or crack- 
ers. — Amy B. Westbrook. 

Meat and Vegetable Soup. 

Cost. 

Meat (boiling beef) $0.2000 

1 lb. carrots 0300 

1 c celery and the tops 0143 

1 T parsley 0042 

Garlic, tops 0001 

1 c turnips 0125 

1 c potatoes 0100 

Water 0000 

1 T salt 0008 

1 T rice 0031 

1 t pepper (black) 0083 

Wood fire, 1 hour (quick fire) .0204 

Cost for 4 quarts $0.3037 



An Absolute Necessity in Every Household- 
The Telegram's Woman's Page 



THE SOUP COURSE. 



Cost per quart, IVz cents, or less 
than 2 cents per cupful. 

Cover meat with between four and 
five quarts of water (depending- on 
the fat the meat contains), and let 
boil for 30 minutes. Have all vege- 
tables diced and celery, parsley and 
garlic tops chopped fine. Add vege- 
tables, salt, pepper, rice, and boil 30 
minutes more. Meat can be served 
later for cold lunch or eaten sepa- 
rately. — Mrs. Jones, 3922 Forty-eighth 
street, Southeast, city. 

Knimple Soap. 

Cost. 

Beef $0.1000 

1 egg (45c dozen) 0375 

1 c flour 0145 

2 t salt 0006 

14 t nutmeg 0032 

Gas. 2 hours, simmering 0080 

Two quarts soup $0.1638 

One quart costs 8 cents, one cupful 
2 cents. 

Buy 10 cents worth of beef, cook 
until tender. Take ess and one cup- 
ful flour, mix until crumbly. Sprinkle 
in, stirring with spoon. Season witu 
salt and nutmeg. — Mrs. Nat Smythe, 



I believe we have a collection of 
soups and stews that would be hard 
to equal anywhere for low price, real 
nourishment and general attractive- 
ness. When we can have a good stew 
for 2V2 to 6 cents per cupful, and a 
good soup for from less than 1 cent 
to 3 cents a soup plate (cupful) we 
don't need to tremble quite so much 
at the "high cost of living." Add to 
this our good, nourishing bread at 5^4 
cents per lb. (or lower — down to 2 or 
3 cents per loaf) and nobody will need 
to go hungry — war or no war. 

Of course these recipes cannot be 
absolutely mathematically correct — 
that is not possible, but we can get 
them so near the real cost that we 
have a basis of comparison and a cer- 
tain knowledge of whether we are 
cooking simple, nourishing, inexpen- 
sive dishes, or whether our food costs 
more than is really necessary or de- 
sirable for the health of our family. 

HERE ARE THREE FISH SOUPS. 

Salmon Soap. 

Cost. 

1 lb. salmon $0.1600 

1 large onion 0100 

1 t salt 0003 

1 pint milk 0535 

1 T flour 0009 

Vs t paprika 0062 

Cropped parsley (from garden) .0000 
Gas, medium, 15 minutes 0049 

1 quart costs $0.2358 

1 cupful costs 6 cents. 



Clean, wash and wipe dry the sal- 
mon, then cut into 2-inch cubes. Dice 
onion and mix into fish gently. 
Sprinkle salt over all and let stand in 
cold place for about three hours, then 
put into stewpan and cover with boil- 
ing water. Let boil about seven min- 
utes, then add milk, and when it 
comes to boil again stir in flour made 
into paste with little of the milk. Add 
paprika and serve garnished with 
chopped parsley. — Mary G. Morrison. 

Herring' Soup (Norwegian). 

Cost. 

2 quarts water $0.0000 

% c cream of barley (20c for 

IY2 lbs.) 0300 

2 carrots (%c) 0750 

1 small onion (^c) 0625 

1 potato ( Y4, lb.) 0063 

1 T minced parsley 0042 

% t pepper 0021 

4 salted herring (5c) 2000 

Fuel, 1% hours, wood (% use) .0178 

2% quarts cost $0.3979 

One quart costs 16 cents. 

One cupful costs 4 cents. 

Two quarts water, %, cup cream of 
barley, 2 carrots, 1 small onion, 1 po- 
tato, 1 tablespoonful minced parsley, 
% teaspoonful pepper, 4 salted her- 
rings. Freshen herring 8 hours, re- 
move skin and bones. Cut each her- 
ring in 6 pieces, boil barley 30 min- 
utes, add cut up vegetables and boil 
30 minutes longer, add herring, boil 
15 minutes and serve. — Mrs. O. Gun- 
nesdahl, 1099 East Twenty-first street 
North. 

Halibut Soap. 

Cost. 

1 lb. halibut $0.2500 

2 quarts skim milk 0500 

1 T butter 0156 

2 t salt 0006 

Vs. t pepper 0010 

1 onion ( V 2 c) 0125 

1 T flour 0009 

1 pint water 0000 

1 T chopped parsley (garden).. .0000 
"Wood heat, V 2 hour (Ms use).. .0072 

Three quarts cost $0.3378 

One quart costs 11 cents, 1 cupful 3 
cents. 

Wash halibut and boil gently in 
water 10 minutes; remove from fire, 
pick into small flakes; bring milk to 
a boil, add butter, whole onion and 
fish; simmer gently 15 minutes, then 
remove the onion; mix flour with a 
little water, add with salt and pep- 
per; bring to boil again; add parsley 
and serve. It will make about 3 
quarts. — Mrs. A. W. Shard, 805 East 
Thirty-sixth street South. 



Brighter and Happier 
Hours in Your Kitchen 



With 



an 



Electric Range 

You will get better results from 
good recipes when you 

COOK BY WIRE 

For comparative costs with other fuels see pages 38-39-40 
under heading Costs of Fuels" 

Northwestern Electric Company 

LIGHT—POWER— HEAT 

10th and Washington Streets, Pittock Block 



Stews 

with 

A Small Amount of Meat 



Stews and Vegetable Combinations 

With a Small Amount of Meat 



The One Price Meal — 



Indian Curry 

Goulash 

V:. ."." .ile; 

Chili Con Came 

n Stews 

Lamb St- 

Irish Sfeer 

A:v.rr::3.r. ::"- 

- 
Baked ~E^j.r.i 
Corn Chowders 
Potato Combinations 
Parsnip and Combinations 
■ 



Stews 



The One-Piece Meal. 

Christine Frederick, in a recent 
Ladies' Home Journal, exactly ex- 
presses the idea of our work thi* 
week. She says in part: 

I want to bring the attention of 
my country women who are house- 
wives to the idea of having more 
frequently what I call the one-piece 
meal, and by so doing save three 
things — nutriment, expense and labor. 

A typical meal in American homes 
consists of a separate dish of meat, 
with gravy in separate bowl; pota- 
toes, served separately; then a vege- 
table or two, also separate, and per- 
haps a salad; and last a dessert, 
which may consist of more than ona 
food. The meat has its own gravy, 
the vegetables have their own sauces. 

In cooking such a meal it is almost 
invariably the custom to throw away 
all the water in which each vege- 
table was cooked, and to serve the 
vegetables plain, or with melted but- 
ter, or with a sauce which again re- 
quires more ingredients to make the 
food tasty, which would not have 
been necessary if, in the first place, 
the vegetables had been combined 
with the fat and flavor of the meat. 

The real "one-piece" stands su- 
preme in its handling of cheap cuts, 
in the combination and flavoring of 
its vegetables and gravy into one co- 
herent whole. The "one-piece" also 
proves its economy by utilizing starch 
in such a way that little bread is de- 
sired, or little butter or additional fat 
needed in addition to the fat and 
gravy already supplied. The ideal 
"topping-off" of such meals is fruit 
in simple form, canned, stewed or 
fresh. 

The national and most famous 
dishes of practically every country 
are a combination of several foods, 
cooked and served together. From 
France we have the ragout or the 
pot-au-feu; from China, chop suey; 
from Austria, goulash; from India, 
curries; from Italy, the spaghetti and 
gnocci; from Germany, the spatzen 
dishes; from Russia its borsch, which 
is a soup so hearty that it is the main 
dish of the meal. Indeed, even Amer- 
ica had its New England "boiled din- 
ner" and its Southern chicken-pepper- 
rice dishes still more attractive, both 
"one-piece" in idea. 

Many other dishes could be men- 
tioned, such as the noodle dishes and 
spatzen dishes of many countries. It 
is significant that two countries as 
widely separated as Germany and 
China should have developed and used 
the noodle — chow main — as a daily 
dish. 

The preparation of the "one-piece" 
meal uses possibly two pots and one 



platter as against five pots and five 
serving dishes besides individual 
serving dishes in the preparation of 
the conventional dinner. Why not, 
then, for all these reasons, incorpo- 
rate it into our weekly menu? 

These few examples of typical one- 
piece foreign dishes may serve to re- 
vive or inspire the creation of more 
strictly American dishes on this or- 
der. 

Indian Curry. 
Is a dish which can utilize left- 
overs of mutton or chicken, but 
which is better made from the fresh 
meat in this manner: 

Cost. 
2 lbs. neck or shoulder of mut- 
ton (He lb.), cut into iy 2 - 

inch strips $0.2200 

2 T melted butter 0312 

2 small onions 0032 

2 T grated cocoanut (4 oz, 10c) .0125 

2 large apples thinly sliced 0500 

2 T flour 0018 

1 t salt 0003 

V2 t white pepper 0042 

1 saltspoonful grated nutmeg. v .0032 
1 t curry powder, scant (4 oz. 

for 25c) 0101 

1 qt. mutton broth, strained 

(use water) - 0000 

4 oz. uncooked rice 0131 

Gas — y 2 hour medium. . .$0,010 

1 hour simmering 004 

.0140 

Cost for 6 persons $0.3633 

Cost per portion, 6 cents. 

First slice the onion and brown it 
in fat; add the meat, and brown, dust- 
ing with flour. Place in a casserole, 
and add the cocoanut, apple, stock 
and seasoning. The curry powder 
could be mixed separately in a small 
cupful of the hot broth before adding. 
Cook for 15 minutes. Uncover and 
add the rice. Simmer either on the 
back of the stove or in the oven for 
another hour. There should be no 
floating gravy, merely rich moisture. 
If preferred, the rice may be cooked 
separately and merely served around 
the curry. This will serve six. The 
approximate cost is 60 cents. 

Chop Suey. 

Is liked by many, and would be 
more popular if its ingredients were 
more widely known, and it is very 
simple to make. 

Cost. 

1 can tomatoes $0.2000 

V2 lb. round steak 1000 

1 c cooked rice 0080 

V2 lb. cooked macaroni 0250 

1 T fat 0156 

Vz T salt (or to taste) 0004 

1 large onion, V 2 c 0125 

Gas, medium burner, 15 min. .. .0029 
Simmering. V2 hr 0020 

Two quarts cost $0.3664 



86 



TELEGRAM CONSERVATION COOK BOOK 



1 quart costs 18 l-3c. 

1 cupful costs 4%c. 

Grind steak, or buy Hamburg. 
Brown onion in fat, add meat, and 
cook until brown (about 15 minutes). 
Vdd tomatoes, rice, macaroni and 
salt and a dash of red pepper if liked, 
and simmer 30 minutes. 

Will serve six people or eight peo- 
ple. Makes about two quarts. — Mrs. 
Taylor. 

Chop Suey (American.) 

Cost. 

i/ 2 lb. pork chops • $0 -^^ 

1 c onion, peeled and sliced 01b/ 

1 c celery, chopped fine 014d 

1 c mushrooms j?»' 

2 T lard, for vegetables Ulb6 

1 T lard, for meat 0U94 

Vs t pepper «"l« 

1 t salt °0°3 

2 t cornstarch "«£« 

1 t blackstrap molasses 000 J 

Gas to cook 40 minutes • - 007b 

Cost $0.4867 

Will serve four people at 12c each. 
Cut pork in little strips. Have 
everything ready before heating lard 
in two frying pans; heat lard to 
smoking point, put meat in one pan, 
onions and celery in other; lower gas 
at once and keep stirring; at end of 
10 minutes add mushrooms to the 
vegetables. Cook five minutes longer, 
then combine meat and vegetables. 
Thicken the fat that remains by mak- 
ing paste of cornstarch, molasses and 
y cup cold water. Cook up well, pour 
over the ingredients and serve with 

rice. Mrs. C. S. Goldberg, 1026 East 

Ninth street North, city. 

Plain Chop Suey. 

(This recipe came from the Chinese.) 

Pork, sliced and cooked in peanuc 
oil until almost done. Then put the 
following vegetables into the same 
pan and oil: Bamboo shoots, Chinese 
black mushrooms, bean sprouts and 
Chinese soy made from soy beans. 
Cook meat and vegetables together 
Serve with gravy made of flour, soy 
and flavored with ginger juice. A 
little sugar is added. 

Chop suey is not a native Chinese 
dish and is unknown in China. It was 
invented by a Mexican. Chop means 
miscellaneous. The foregoing recipe 
is the plain dish. Chicken meat is 
used for the more fancy styles and 
"Mandarin style" has even mor^. 
frills. 

Goulash. 

Is typical of many meat dishes of 
the "one-piece" type: 

Cost. 
2 lbs. of flank or rump beef 

cut into 1-inch cubes, at 18c.$0.3600 
1 pt. of cubes of raw potato. . . .0250 

1 pt. of carrot cubes 0300 

2 onions 0064 

1 pt of strained tomato sauce. .0534 

2 T lard 0310 

1 t salt 0003 



% t pepper 0042 

1 T flour 0009 

L bay leaf, 2 cloves 0001 

2 allspice 0001 

1 saltspoonful of thyme 0001 

1 T of finely chopped parsley. .0042 

M> clove of garlic, chopped 0000 

Gas, 10 min. medium 0033 

1 hr. simmering 0004 

Cost for 6 persons $0.5194 

Cost per portion, 8 2-3 cents. 
Slice the onions fine, lay in a fry- 
ing pan with fat from the meat, or 
with two tablespoonfuls of lard. 
Brown well; then add flour and turn. 
Add the tomato sauce, the meat, and 
enough boiling water to cover. Tie 
the spices in a cheesecloth square 
and add. Cover the pan and let cook 
very slowly for about half an hour 
Now add the potatoes and carrots and 
the chopped parsley and garlic, stir- 
ring well. Continue simmering for 
another half hour. Remove the 
spices. Serve very hot, dusting a lit- 
tle paprika on top if liked. Serves 
six persons; the approximate present 
cost is 70 cents. 

Hungarian Goulash. 

Cost. 

2 lbs. flank steak at 18c lb $0.3600 

1 lb. (2c) minced onion 0312 

1 T butter 0156 

iy 2 T salt 0012 

1 t pepper 0083 

2y 2 c sliced tomatoes 0668 

iy 2 lbs. (or 12 small) potatoes. .0375 
Gas, medium burner, 10 min... .0033 
Simmering burner, 2 1-3 hours .0107 

Makes about 4 quarts for. . . .$0.5346 
Or 1 quart for 13 l-3c or 3 l-3c per 
cupful, or average "portion." 

Cut about two pounds of flank 
steak into small squares and an onion 
into pieces, and cook both in a pan 
with a little butter a few moments, 
tut not long enough to take mucli 
color. Place a layer of the meat in a 
flat-bottomed kettle of good size. 
Over this put a layer of the onions : 
and so on until all the meat is used 
and as many onions as desired. Add 
enough cold water to cover the upper 
layer of meat. Put over the fire and 
bring to a boil. Allow two cupfuls of 
canned or sliced tomatoes to each 
quart of the meat and onion mixturc- 
and when they have reached the boil- 
ing point (on no account before), pour 
the tomatoes over the mixture, but 
do not stir. Now push the kettle back 
on the stove, where it will simply 
bubble on the side, not boil. Sim- 
mer two hours. Have ready peeled 
some small potatoes of uniform size, 
and put into the kettle, pushing the 
meat and onions gently to one sida 
to make room for them. The con- 
tents of the kettle must not be stirred 
more than absolutely necessary. As 
soon as the potatoes are done, which 
will be in about 20 minutes, serve. — 
Mrs. Maria Telford. 



STEWS. 



Tamales. 

Cost. 

1 lb. lean veal $0.1000 

y 2 lb. beef 0500 

1 c dry corn meal 0283 

1 small onion 0125 

2 t chili powder 0166 

1 can tomatoes 2000 

25 green olives, %c each 1875 

2 t salt 0006 

Wood fire, 1& hrs. ( y> use)... .0213 

25 tamales cost $0.6168 

Or 2% cents each. 

Boil veal and beef together until 
done; remove from stock and cool. 
Add to stock corn meal enough to 
make a thick mush and salt to taste. 
Cook tomatoes until thick and dark. 
to this add one small onion chopped 
fine, 2 t chili powder or pepper and 
salt to taste. Have corn husks laid 
out and put onto each a large table- 
spoonful of mush. Cut meat in small 
cubes with shears, put on top of 
mush, add tomatoes, 1 T to each ta- 
male. Put ripe or green olive on top 
of all, tie up at ends and in middle, 
put in steamer over hot water for % 
hour before serving. — Mrs. A. G. An- 
drew, 387 Benton street, city. 

Southern Chili. 

Cost. 

1% lbs. beef neck at 15c lb $0.2625 

2 ozs. suet at 15c lb 0187 

iy 2 T salt 0012 

iy 2 c Mexican beans at 20c lb. .1312 

2 cloves garlic 0002 

1 T Gebhardt's chili powder... .0200 
Gas, medium burner, 10 min. .. .0019 
Gas, simmer 2 1-3 hours (low). .0093 

Total cost for 3 quarts $0.4451 

Cost per quart. 15 cents. 

Cost per cupful, less than 4 cents. 

Put meat, suet and garlic through 
food grinder, then place in kettle and 
mix with one pint cold water. Then 
add three pints boiling water, boil 
ten minutes, skim, add salt, chili 
powder and beans. Cover and bring 
to a boil again. Set on simmerer and 
turn it down about half. 

This served piping hot with crisp 
crackers and dill or sour pickles 
makes a very satisfying dinner. — Mrs. 
G. H. Ray, 401 Third street, city. 

Chili Con Came. 

Cost. 

1 can tomatoes $0.2000 

1 lb. kidney or bayo beans 1500 

Vz lb. Hamburg or steak 1000 

1 onion (% lb.) 0125 

1 T fat 0156 

y 2 T salt (or to suit taste) 0004 

Gas, 15 min. medium 0029 

Simmering, 2 hrs o080 

$0.4894 



Chop onion, brown in fat, and meat 
(ground if bought in piece). Cook 
until brown; add beans, well cooked, 
and tomatoes, and simmer one hour 
Just before serving add 1 teaspoonful 
Chili powder if liked. 

I use wood range, so cook beans 
when I have a fire for meals. Using 
gas, it may be chaper to buy the 
canned beans. 

Either of the above recipes with a 
salad makes a complete meal, hence 
are very economical. — Mrs. Taylor. 

Spanish Stew. 

Cost. 

1 lb. round steak $0.1800 

2 onions (1 c) 0250 

3 or 4 potatoes (4c) 0250 

2 c tomatoes sliced or canned. . .0534 

1 t salt 0003 

M t pepper 0021 

Gas medium V2 hr, oven 2V 2 hrs .0637 



Cost to serve four persons. . .$0.3525 
Cost per portion nearly 9 cents. 
Cut the meat in small pieces, fry 
with part of the onions till nicely 
browned. Dredge with flour, cover 
with water and cook till tender. Then 
place in baking dish with layer of 
meat, sliced onions and potatoes, then 
tomatoes. Season with salt and pa- 
prika. Alternate' in this way, having 
tomatoes on top. Pour over water to 
cover. Bake in covered dish till vege- 
tables are done. Remove cover and 
brown a little. Add water as it cooks 
away that there may be good gravy. 
— Mrs. Welch. 

Spanish Stew. 

Cost. 

2 lbs. stewed tomatoes $0.0800 

1 green pepper chopped fine. . . .0200 

1 lb. hamburger steak 1800 

1 egg 0417 

IV2 cups of rolled cracker 

crumbs 0650 

1 T salt 0008 

y 2 T pepper 004? 

2 T milk 0034 

Gas, 30 min 0057 

2 qts. stew cost $0.4008 

Beat the egg, add the milk, then 
cracker crumbs and soak five min- 
utes, then add meat and seasoning 
and form into balls the size of big 
walnuts, place in refrigerator or cel- 
lar for an hour. Have the tomatoes 
and all of the green pepper stewed 
together, while piping hot drop the 
meat balls in and cook 25 minutes. 
This makes 2 quarts. Costs 40c. 1 
cupful costs 5c. — Mrs. G. Spencer, 
1260 E. Davis. 



The Pacific Coast Covered Daily on The Tele- 
gram's Coast Page 



TELEGRAM CONSERVATION COOK BOOK. 



Western Mulligan. 

We cannot measure these by "por- 
tion," as is often done, as the "por- 
tion" that would satisfy an able- 
bodied hunter who had been tramp- 
ing - the woods for hours would differ 
most decidedly from the portion that 
a lady would sip at home for he" 
noon-day lunch — or for the first 
course for a meal — so our recipes are 
expressed in the terms of quarts or 
gallons. In "Mulligans" it was esti- 
mated as nearly as possible how 
many gallons of the decoction the 
culinary efforts produced, about how 
many pints or cups of cut vegetables 
were used and about how many 
pounds of meat. We figured all prices 
always at what the items are worth 
to buy them in the Portland markets, 
understanding and appreciating the 
fact that you don't pay for the vege- 
tables raised in your own "war gar- 
dens," or for the game you have 
killed yourself in the woods, but all 
of these have the intrinsic value that 
belongs to them in the market, al- 
though they don't cost you money. 

A "Mulligan" Out West. 

Is a sort of stew which is made of 
meat and vegetables in sufficient 
quantity so that it is intended to bo 
the principal food of the meal. 

Makes 3 quarts; serves 8 people. 

Cost. 

1 soup bone, very little fat $0.1000 

1 lb. potatoes 0300 

y 2 lb. onions 0200 

i/ 2 lb. turnips 0150 

1 lb. carrots 025. ^ 

1 lb. parsnips .0250 

Wesson oil 0200 

Cull celery 0000 

2 t salt 0006 

14 t pepper 0021 

Wood, 2 hours (half use) 0286 

Cost of 3 quarts $0.2663 

Cost per quart, 9 cents; cost per 
cupful, 2% cents. 

Cut meat from bone in small pieces. 
Put your little bit of fat from bone 
into vessel in which you are going to 
cook your stew (preferably an iron 
kettle). When fat is softened by heat 
add oil and sliced onion and pieces 
of meat. Fry, stirring constantly, 
until meat is well seared and onions 
are golden color. Add sliced carrots, 
parsnips and turnips or rutabagas. 
Stir well and pour over them two 
quarts of boiling water. Set back on 
stove and let simmer for 1% hours 
Then add the sliced potatoes, and 
simmer until tender. See that there 
is plenty of water to prevent burn- 
ing, but they must not be flooded 
with water. Add salt, pepper, pa- 
prika, celery or whatever flavor you 
like. Serve with it croutons made of 
stale bread. 



1 made and served this stew to a 
family of adults and they pronounced 
it very good. Beside the stew we had 
sliced tomatoes, bread and butter, 
blackberries and tea cakes. Part of 
the people were company, but I am 
sure we all had enough. — Mrs. Kittie 
Goodall Turner, Corvallis, Or. 

Mulligan Stew. 

Cost. 

2 lbs. beef shanks, 10c lb $0.2000 

1 lb. dry onions (3 lbs. 10c) 0333 

iy 2 lbs. potatoes 0300 

1 c carrots, 3c lb 0150 

1 lb. ripe tomatoes 0500 

2 t salt 0006 

y 2 t pepper 0042 

2 T flour for thickening 0018 

Gas, 10 minutes medium, 1 5-6 

hours simmering 0094 

2 quarts of stew $0.3443 

One cupful costs a little over 4 

cents. 

Cut the beef in pieces about 1% 
inches in size and put with the round 
bone with marrow in the soup kettle; 
add two quarts of boiling water, boil 
10 minutes then simmer one hour; 
add onions whole, also carrots cut in 
halves; cook 10 minutes longer; add 
peeled tomatoes, salt and pepper, 
adding water to make two quarts. 
Stir in the flour mixed smooth in half 
cup cold water; cook 10 minutes. 
This makes a good meal for six or 
seven people at a small cost. — Mrs. 
George Spencer, 1260 East Davis. 

Scotch Broth. 

Cost. 

lbs. mutton, at 18c $0.5400 

3 T pearl barley (15c lb.) 0150 

2 T minced onion 0010 

2 T minced turnip 0016 

2 T minced carrot 0020 

2 T minced celery 0018 

2 T salt 0016 

1 t pepper .0083 

1 T minced parsley 0042 

3 quarts cold water 0000 

2 T flour 001S 

Gas, medium, V2 hour, simmer- 
ing 3 hours 0177 

Cost of 2 quarts $0.5950 

Cost per quart, 30c, or 7 1 / £c per cup- 
ful. 

Three pounds mutton. 

Two tablespoonfuls pearl barley, 
two tablespoonfuls minced onion, 
two tablespoonfuls minced turnip, 
two tablespoonfuls minced carrot, 
two tablespoonfuls minced celery, 
two tablespoonfuls salt, one table- 
spoonful pepper, one tablespoonful 
minced parsley, three quarts cold 
water. 

Remove the bones and all the fat 
from the mutton, cut the meat into 
small pieces, and put it into a stew- 
pan with the water, chopped vege- 
tables, barley and all the seasoning 
excepting the parsley. It will be 



STEWS. 



fcund convenient to tie the bones in a 
piece of thin white cloth before add- 
ing- them to the other ingredients. 
Bring the stew to a boil, quickly 
skim it and allow it to simmer for 
three hours, thicken with the flour 
and add the chopped parsley. 

This is a recipe from the "War 
Time Cookery" that has been running 
in the papers. I thought it ought to 
be economical, being war-time cook- 
ery, and I would figure it out. But 
7% cents per cupful for a broth is 
very expensive. Please notice that 
our broths, or light course soups cost 
from a fraction of a cent to 2 or 3 
cents a cupful usually, while our 
heavy stews, intended for the real 
family meal, cost less than this broth. 
The only way we can really know 
v/hat is economical and what isn't in 
any foods is to figure out our recipes 
exactly, as we are doing, so that we 
know what they cost per portion to a 
fraction of a cent. People sometimes 
say: "Oh, a few cents or a fraction 
of a cent doesn't matter. I'd be 
ashamed to be so small." Yet the 
same people are very serious about 
the exact price per loaf of baker's 
bread, and about the 6-cent streetcar 
fare. Let us think In the same way 
of our food items. It isn't this loaf, 
or this soup we make today, any 
more than it would be a special loaf 
at the bakery at 15c or a streetcar 
ride for 6 or even 10 cents. It is 
what these things all amount to in 
the aggregate — the total food bill of 
the nation; the surplus we can save 
to send our allies. When we think in 
these terms the saving of a fraction 
of a cent on soups or stews or any 
other food perhaps means the lives of 
those who are fighting our battles, or 
even victory for our own land ulti- 
mately. We women have hardly 
wakened to the seriousness of this 
matter yet. It has not really come 
home to us that these little differ- 
ences in price are the very biggest 
thing in our lives and the one thing 
our government is calling on us for. 

Scotch Pot Stew. 

Cost. 
IV2 lbs. mutton (lie lb.) $0.1650 

1 small cabbage 0500 

2 onions (lc) 0250 

V 2 T drippings 0047 

6 potatoes 0400 

V2 t pepper (white) 0042 

1 t salt 0003 

Gas, medium 10 min., simmer- 
ing \y 2 hrs 0079 

Makes 2 qts., and serves 6 

persons, for $0.2971 

Or 5 cents each. 

Put into pot the drippings and let 
ii' get hot; slice the onions and fry 
them gently; wash the mutton well; 
put all in the pot with water that 
hangs about it. Put the lid on closely 



and instantly, let it stew three- 
fourths of an hour. Take the cab- 
bage, wash it, remove the withered 
leaves, cut into eight pieces length- 
wise, like the divisions of an orange. 
Place the cabbage in water and peel 
six potatoes, cutting them in slices 
half an inch thick and placing them 
also in water. When the meat has 
stewed for three-quarters of an hour 
lift the cabbage dripping with water 
and the potatoes and pack them 
around the meat. Sprinkle over them 
salt and pepper, replace the lid quick- 
ly and closely and stew for three- 
fourths of an hour more. It must 
be cooked slowly or else it will burn. 
The whole is cooked by steam. It is 
a most delicious as well as economi- 
cal dish. — Mrs. A. B. Law. 

Mutton Stew. 

Cost 

1 lb. neck of mutton $0.1500 

2 large onions (over lc) 0300 

4 large potatoes 0375 

3 carrots (l^c) 0225 

V4, t pepper 0021 

1 t salt 0003 

Gas for cooking, 3 hrs. 10 min. .0150 

Four portions cost $0.2574 

Cost per c about 6% cents. 
Cut the meat in small pieces, put in 
a pan and fry till brown. When suf- 
ficiently browned add the onions 
sliced, and enough hot water to cover. 
Let simmer two hours, adding water 
as it boils away. Then add the po- 
tatoes cut in lengthwise sections, the 
carrots sliced, pepper and salt and 
cook for another hour. Do not use 
too much water as the gravy must be 
rich and thick. Serves four persons. 
— Mrs. Welch. 

Lamb Stew. 

Cost. 

2 lamb shanks $0.1700 

4 small carrots (lc) 0150 

2 small onions (%c) 0062 

3 medium potatoes (lc) 0125 

1 T flour 0009 

1 t salt 0003 

Water to cover 0000 

Gas 0220 

Cost for 6 cupfuls stew and 6 

cupfuls soup $0.2261 

Or less than 2 cents per cupful of 
each. 

Cost for 6 persons, $0.2269. (This 
price includes soup for next day.) 

Cook lamb shanks one hour and 
remove the soup stock (to be used 
next day). Cut the meat from the 
bones and add salt. Let simmer for 
20 minutes with carrots, onions and 
potatoes cut in small cubes and 
enough water to completely cover. 
Add the flour made smooth with a 
little water and let simmer for 10 
minutes. Rice may be used instead 
of potatoes. — Mrs. H. S. Smith, River- 
dale, Or., R. F. D. Oswego. 



TELEGRAM CONSERVATION COOK BOOK. 



Lamb Stew. Cost. 

1 lb. breast of lamb $0.1500 

1 lb. carrots 030U 

1 lb. potatoes * 0250 

1-5 lb. onions 0100 

1 t salt 0003 

2 T flour 0018 

Gas medium, 10 min 0019 

2 hr. simmering burner 0080 

2 quarts stew costs $0.2270 

1 quart costs 11 cents; cup, 2 2-3 
cents. 

Cut the lamb breast into small 
pieces. Split carrots if large, other- 
wise use whole. Put into kettle to- 
gether with the onions and salt, add 
two quarts cold water and boil for 
10 minutes, then simmer until almost 
cooked. Have ready peeled some 
small potatoes and put into kettle, 
pushing contents aside gently to 
make room. As soon as potatoes are 
done, about 20 minutes, add the flour 
stirred to thin paste in water. Let 
boil up thoroughly and serve the 
stew. — Mary Morrison. 

Brown Stew With Dumplings. 

Cost. 

1 lb. lean beef, round $0.1500 

2 ozs. of beef suet 0200 

2 T flour 0018 

1 t salt 0003 

y 2 t pepper 0042 

1 t kitchen bouquet 0040 

1 T chopped onion 0016 

Parsley in garden .0000 

1 c flour 0145 

2 t baking powder 0042 

Vz c milk 0134 

Gas 15 min 0029 

Simmering 1 hour 0040 

Cost to serve five people. .. .$0.2209 

Or 4% cents each. 

Cut the beef into inch cubes, put 
the suet in a stewpan, shake over the 
fire till melted and remove the crack- 
ling. Dust the meat with the flour 
throw it into the hot fat and shake 
until each piece is seared, then ad-1 
one pint of water; stir until boiling, 
add the onion and kitchen bouquet, 
salt and pepper. Cover the pan ana 
put over the simmerer one hour. Now 
take 1 c flour, 2 t baking powder, % 
t salt (sifted together) and mix with 
% c milk; roll the dough quickly 
into balls the size of a walnut, drop 
them into the stew, cover the kettle 
and stew slowly 10 minutes; dish the 
stew on hot platter with dumplings 
around it and dust with chopped 
parsley. — Mrs. Spencer. 

Beef Stew. Cost. 
\Vz lbs. beef from neck or shin.$0.1800 
1 onion (^c) 0250 

1 T butter 0032 

2 carrots (lc) 0150 

1 white turnip (lc) 0125 

4 potatoes (4c) 0250 

1 t salt 0003 

V* t pepper 0021 

Gas, Vz medium 1 hr simmering .0061 

For four persons $0.2692 



Cost per portion, 6% cents. 

Slice the onion and fry in butter, 
put in pot with the meat (cut in small 
pieces). Pour on just enough water 
to be seen between the meat. Let 
come to boiling point then to simmer. 
An hour before it is to be served add 
carrots cut lengthwise, the turnip 
sliced, and potatoes, some of which 
must be cut small to thicken gravy. 
Pepper and salt to taste. Replenish 
water as it boils away while cook- 
ing. — Mrs. Welch. 

Irish Stew. 

Cost. 
2 lbs. of neck or shin of beef . .$0.2000 

1 quart of sliced tomatoes 1068 

1 T minced onion 0016 

1 T butter 0156 

1 c uncooked rice 0312 

1 lb. raw potatoes 0250 

1 T salt 0008 

1 t black pepper 0083 

Gas, medium burner, 10 min... .0019 
Simmering burner, 2y 2 hrs 0100 

Makes about 4 quarts for .. .$0.4012 

1 quart costs 10 cents; 1 cupful, 
2 X ,2 cents. 

First put meat on in cold watar and 
cook about 2y 2 hours. Then take meat 
cut, cut fine, put back in kettle with 
the rice, potatoes, onions, butter, salt 
and pepper. Cook a while. Then pat 
in tomatoes and cook about 20 min- 
utes. Serve very hot. Enough for 
about 6 people or 8 cupfuls. 

Hope this will be pleasing to some 
of the readers of The Telegram as it 
is good. I've tried it. Yours truly — 
Mrs. J. L. Egger, 702 E street, Grants 
Pass, Or. 

Irish Stew T . 

Cost. 

iy 2 lbs. lean beef for stew $0.2000 

iy 2 T salt 0012 

1 t pepper 0083 

1 small head cabbage 0500 

2 cupfuls carrots 0300 

2 cupfuls turnips 0250 

y 2 lb. onions 0250 

2 lbs. potatoes 0500 

1 stalk celery 0062 

Parsley (in garden) 0000 

Wood heat, 2y 2 hrs, (% heat).. .0357 

Makes about four quarts. .. .$0.4316 
Cost per quart 11 cents, per cupful 

2 7-10 cents. 

Cut meat into small pieces and add 
about two quarts of cold water. Bring 
to a boil, and salt and let simmer 
about an hour and a half. Cut head 
of cabbage in about four pieces, slice 
carrots and turnips and add to the 
stew, and cook about 15 minutes, 
then add onions, potatoes cut in 
pieces and celery and cook for about 
% of an hour, adding more water a3 
it boils down. When done, add pep- 
per to taste, and just before serving 
add about 2 tablespoonfuls of minced 
parsley. This should make about 
four quarts. — Mrs. H. H. Minard, 1236 
Division street, city. 



STEWS. 



Irish Stew. Cost. 

1 lb. meat (neck) $0.1500 

1 can tomatoes 2000 

Vz lb. onions 0250 

Vs lb. carrots 0150 

1 lb. potatoes 0250 

1 bay leaf 0001 

2 t salt, about 0006 

V£ t pepper, about 0041 

Wood fire (estimated part) 0100 

2 qts. cost $0.4298 

1 qt. costs 21^ cents; 1 c costs 5% 
cents. 

Cook meat until tender, salt, add 
onions and carrots diced, bay leaf, 
and cook until vegetables are tender. 
Add tomatoes, pepper to taste, and 
rimmer 10 minutes. 

Makes about two quarts. Time in- 
definite, as it depends on meat. I 
use wood range, so simmer on baci-c 
while getting meal, and fuel does not 
ccst anything. — Mrs. F. N. Taylor. 

Irish Stew. 

1 lb. neck of lamb $0.2000 

2 T meat fryings 0100 

V 2 lb. potatoes 0125 

V 2 lb. onions (dry) 0250 

V 2 lb. turnips 0125 

V 2 lb. tomatoes 0200 

V4, lb. carrots 0075 

1 T flour 0009 

2 t salt 0006 

Cayenne pepper 0002 

Gas, 2 y 2 hrs .0105 

7 cups cost $0.2997 

1 cup costs 0428 

Cut lamb in 2-inch pieces and sear 

in meat-fryings in hot skillet. Place 
in casserole, arranging around it the 
vegetables cut in halves or left whole 
according to size. Stir flour in fat 
left in skillet till slightly brown, add 
seasoning and about 3 cups of cold 
water. Stir, boil, pour over meat and 
vegetables, cover and cook gently 2 
or 2y 2 hours. Two or three hours in 
tireless cooker is best. — Mrs. M. B. 
Rees. 

American Stew. Cost. 

% lb. bacon $0.1000 

1 lb. carrots or rutabaga 0300 

2 lbs. potatoes 0400 

1 t salt 0003 

1 c catsup 0500 

2 T flour 0018 

Gas. 1 y 2 to 2 hrs .050 

2 quarts cost $0.2721 

1 quart costs 1411 

1 cup costs 0350 

Dice carrots or rutabagas, cook 

with bacon in about 1 quart of water, 
about % hour, add potatoes also diced 
and if necessary a little more water. 
Put flour in a bowl, add a little water 
and stir until smooth, then add catsup 
and pour into stew, stirring well. 
Let boil a few minutes and serve. If 
I have fire in the range, I take the 
bacon out of the stew about 20 
minutes before serving time, slice 
down to rind and set in oven to crisp. 
Leftover stew makes good soup by 
adding water and reheating. Serve 
croutons with it. — Mrs. B. M. Grill, 
Milwaukie, R. P. D. 2. 



Parsnip Stew. Cost. 

1 lb. fresh parsnips $0.0333 

y> lb. salt pork 1400 

1 lb. potatoes 0250 

Cracker crumbs (2 crackers).. .0080 

1 t salt 0003 

*4 t pepper 0021 

Gas to stew, % hr 0050 

Cost for 4 persons $0.2137 

Cost per portion, 5% cents. 

Chop pork fine (put through grind- 
er); pare potatoes and parsnips and 
slice them. Put in pan layer of pork, 
one of potatoes, one of parsnips, till 
all are used; cover with cold water; 
season with pepper and salt. Cook 
three-quarters of an hour. — Mrs. 
Welch. 

Parsnip Chowder. 

Mrs. Turner says: I am sending 
three stews that I have tried many 
times. Really I make cheaper ones 
but feared you might not think them 
nutritious enough, though we make 
meals on them. Co=t 

1-3 lb. bacon $0.1000 

4 lbs. parsnips 1000 

1 lb. potatoes 0300 

3 t salt 0010 

Milk 0200 

% lb. onions 0100 

Fuel, wood, 2 hrs .0570 

Total cost $0.3180 

Makes 3 quarts soup, or 2% cents 
per portion. 

Slice onion and bacon into vessel 
and fry a golden brown, stirring 
often. Add sliced parsnips, stir well 
and cover with boiling water. Sim- 
mer gently 1% hours, then add sliced 
potatoes. Cook until tender, add milk 
and serve. Never stir and do not burn. 
Season with salt. — Mrs. Turner. 

Fish Stew. 

(First Prize Recipe). Cost. 

% lb. salmon $0.1100 

% lb. halibut 1200 

y 2 lb. black cod 0500 

1 qt. can tomatoes 1500 

V 2 lb. rice 0300 

1 medium-sized onion ul25 

1 green pepper o200 

2 T olive oil 0200 

1 T salt 0008 

Parsley from garden 0000 

Fuel, gas, medium, 10 minutes .0019 
Simmering, 30 minutes .0020 

Cost of 3 quarts $0.5172 

Cost per quart, 17 cents; per cupful, 
4 J 4 cents. 

Preparing Fish Stew. — Put olive oil 
in pot. Add minced onion, green pep- 
per and raw rice. Braise for 10 min- 
utes over slow fire. Now add one 
pint of water and can of tomatoes. 
Bone and skin fish and put in pot with 
the salt. Let all come to a boil. Cover 
pot and simmer for 30 minutes, finish 
with chopped parsley. 

To make stew more tasty, with 
little additional cost, add, when al- 
most done, some crab flakes, clams 
and oysters. — Mrs. Otto Heyde, 181 
Grover street, city. 




ALL 

OVER 

AMERICA 

Housewives are enthusiastic 

over the results obtained 

from 

THE PERFECT BAKING— TIME SAVING 

Detroit Jewel Range 

DOUBLE OVEN— SINGLE OVEN 

It will open your eyes to better cooking results at a 
lower cost. 

ALWAYS READY— SIMPLE— EFFICIENT 

Either Right or Left Ovens; with Automatic Lighter; White 
Enamel Panels; White Enamel Splashers; White Enamel Drip 
and Broiling Pans. 

Double Wall Construction; Finished with Baked Ebonite Fin- 
ish; Baked on with a High Temperature which is impervious to 
oil or water. 

This range fully meets the requirements of the 
majority of homes. 

In finish, materials and workmanship it represents a stand- 
ard of quality that cannot be excelled. 

Read Pages 38-39-40 for Description of Cooking by Gas. 

See this range and other styles on display at our salesroom. 

Portland Gas and Coke Company 



91 



Fish and 
Sea Food 



Fish and Sea Food 



Conserving Fish and Sea Food — 

Fish Prices 

The Food Value of Fish 

How to Select Fish 

The Preparation of Fish 

Fish Sauce 

Lobsters 

Crabs 

Crawfish and Shrimps 

Serving Fish 

Ways of Cooking Fish 

Fish Stuffing 

Fish Food Value Table 

Western Recipes for Cooking — 

1. Salmon — Baked, Loaf, Steamed, Escalloped, Creamed, 

En Casserole, Bisque, Pie, Pudding, Chowder, Tur- 
bans, Kippered. 

2. H a 1 i b u t — Baked, Creamed, Chowdered, Smothered, 

Moulded, Combination Fish Stew. 

3. Small Fish — Salmon Trout, Shad, Black Cod, Mountain 

Trout, Smelt. 

4. Cod Fish— Souffle, Mold, Balls, Gravy, Chowder. 

SEA FOODS 



I. Clam- 



II. Oysters- 



Chowder, 

Pie, 

Escalloped 

Creamed 

Fritters 

Nector 



Fricassee, with Macaroni 
Bisque 



Fish and Sea Food 



Fish Prices. 

It is said that we people of Oregon, 
who live where fish and sea food are 
so abundant, really eat less of them 
than the average of the people of the 
whole United .States, most of whom 
are far from the seacoast. I have 
lead that we only eat eight pounds 
apiece per year, on an average, which 
would be about one meal per month. 
Of course, while we people of Port- 
land have all this sea food practically 
at our door, the whole of Eastern 
Oregon is away from our market, and 
prices are high. Southern Oregon has 
fish, but not the sea food locally, and 
transportation rates are very high. 
But right here, where these food 
products are most abundant, they 
cost more than meat. It seems strange 
to an ordinary housewife that animals 
can be raised, cared for and fed for 
years to furnish meat that can be sold 
cheaper than fish that abound free in 
our adjacent waters, require no 
care (from those who sell them, any- 
way), and never have to be fed. Why 
is this? They say it is a trust. I 
have no idea myself, but our govern- 
ment has urged us to substitute fish 
for part of our meat diet, and it is 
our patriotic duty to do so. It has 
occurred to me that it would be a 
great and most worthy service at this 
time for some one of our many wom- 
en's clubs to take up the study of this 
question and find out just why fish 
costs more than meat, and if it isn't 
possible to reduce the price. We Ore- 
gon women can vote, and we have as 
much right and interest in these 
questions as men, especially in a food 
question. It is peculiarily our prov- 
ince. If we could accomplish even a 
little in a practical way at this time 
in this vital food conservation mat- 
ter it would be a great credit to the 
women of Oregon over all the United 
States. 

(Note. — Since the above was printed 
the Chamber of Commerce has taken 
up the question of cheaper fish, 
opened a municipal fish market and 
have very materially reduced the 
price of fish.) 

Portland Market Prices. 

Here are the prices of fish I ob- 
tained at the fish market on Saturday^ 
October 6: 

Lb., Cents 

Salmon, Royal Chinook 20 

Salmon, Silverside, by the half 

fish 15 

Salmon, Silverside, whole, for 

canning 14% 

Salmon trout 20 

Halibut 25 

Sturgeon 25 



Fresh black cod, 2 lbs. for 25 

Sad dabs 15 

Crabs (each) 20 

Shrimps 20 

Smelt, 2 lbs. for 25 

Bloaters 5 

Codfish 20 

Boneless herring 30 

Kippered salmon 30 

Oysters, Eastern, per pint 65 

Oysters, Western, per pint 70 

Lobsters, each 35 

Crawfish, per dozen 35 

River trout, Grayling, lb 20 

The Food Value of Fish. 

The subject that interests us as 
much or more than the prices of our 
fish and sea food is the much mooted 
question of their food value and di- 
gestibility. Everyone knows the cur- 
rent saying, "Fish for brain workers," 
but authorities do not agree on this. 
I have been looking this up, together 
with the food value, digestibility, etc., 
of fish, and here is the net result of 
what I know and can find out: 

Fish belongs to the nitrogenous 
group of foods, so it builds and re- 
pairs muscular flesh and tissue. It is 
digested mainly in the stomach. The 
albuminoid matter in white fish such 
as cod, haddock and halibut, is about 
the same as in beef and mutton. The 
proportion of water in fish, flesh and 
fowl is also quite uniform; fish con- 
tains, however, more phosphorus, the 
active fish, as trout and pickerel, con- 
taining the greater percentage. The 
amount of carbon depends largely 
upon the amount of fat the fish con- 
tain. White fleshed fish are, there- 
fore, deficient in carbon, as their fat 
is secreted and held in their liver. A 
scientific cook would tell you to serve 
with boiled white fish, potatoes and 
cucumbers or lettuce with French 
dressing, as that would supply the 
lacking carbohydrates and fat. 

Pink fleshed fish, as salmon and 
sturgeon, have their fat all through 
their body, and so are harder to di- 
gest, although they have, alone, a 
greater food value. 

So we see that the white fleshed 
fish are better for the delicate stom- 
ach, and the colored fish make a much 
better diet for the active man; and 
the more active the fish the greater 
the amount of muscle-making food it 
will contain. "Fish, on account of its 
density of fiber, would not be recom- 
mended as a frequent diet for brain 
workers." — Mrs. S. T. Rorer. 

Then here is another authority: 
"Fish meat, with but few exceptions, 
is less stimulating and nourishing 
than meat of other animals, but is 
usually easier of digestion. Salmon, 
mackerel and eels are exceptions. 



TELEGRAM CONSERVATION COOK BOOK. 



White fish are especially easy of di- 
gestion. Fish is not recommended for 
brain workers on account of the large 
amount of phosphorus (an element 
abounding largely in nerve tissue) 
which it contains, but because of its 
easy digestibility." — Mrs. F. M. Far- 
mer. 

Mrs. Rorer says fish are too dense 
to digest easily. Mrs. Farmer recom- 
mends them because they do. "Where 
doctors disagree we will just have 
to find out for ourselves by eating 
them whether they agree with us, re- 
membering that fried fish, or dry 
baked fish, may disagree with us 
when creamed fish, chowders, etc., 
will not. 

To Select Fish. 

The flesh should be firm, the scales 
should be bright and stick closely to 
the fish, the eyes and gills should be 
bright, and the flesh free from any 
unpleasant odor. Salmon, cod and 
large white fish should have a bronze 
tint when freshly cut. Fish are poi- 
sonous if stale, and should be eaten 
when in season and as soon after they 
are killed as possible. 

The Preparation of Fish. 

Here are some suggestions about 
the more common fish and their prep- 
aration: 

Cod is a fine boiling fish, and may 
be fried in slices, but is never used 
in baking. 

Haddock, very much like cod, but 
smaller, is also usually cheap, and is 
in season throughout the year, but 
the very large head is waste, so 
makes it more expensive than it 
seems. Cooked the same as cod. 

Halibut is the largest fish we get, 
unless it is sturgeon. It is cut in 
slices and sold by the pound, and, be- 
ing solid meat, is very economical. It 
is in season throughout the year. 

Flounders are admirable boiling 
fish, or they may be made into fillets 
and fried, or served au gratin. 

Shad come into the rivers from the 
sea in the early spring. They are in 
season from February 1 to the middle 
of June. 

Trout are generally fresh water 
fish, and those from small streams 
are perhaps our very finest fish. 

Smelt are small and always sold by 
the pound. They are usually rolled in 
egg and bread crumbs, or in corn 
meal, and fried. (Remember yester- 
day's suggestion of putting a plate 
over to turn, as they are so delicate 
it is hard to keep them whole.) 

Boneless salted herring makes an 
exceedingly nice relish for the be- 
ginning of a lunch. 

Eels and catfish, fish without 
scales, are skinned, dipped in egg and 
bread crumbs, and fried. 



Mackerel is in season from May 1 to 
September 1, and is one of the best 
known fish. They are best boiled. 

Salmon, the most prized of all, for 
its pink flesh and fine flavor, live in 
both salt and fresh waters, and are 
in season from May to September, but 
frozen salmon may be obtained nearly 
all the year. 

Mrs. Fannie Merritt Farmer says: 
"In the Columbia river and its tribu- 
taries salmon are so abundant that 
extensive canneries are built along 
the banks." Yet we people who live 
right here in the famous home of the 
salmon do not begin to use as much 
of it as we should. It may be sliced 
and broiled, or planked; boiled whole 
or in slices, and served with sauce 
Hollandaise (see below) it is the most 
elegant of dinner fish. 

To Clean Smelt. 

Make a slight opening at the gills 
with either a sharp knife or a pair of 
scissors; then draw the smelt between 
the thumb and finger, from the tail 
to the head. In this way all the in- 
testines will be pressed out at the gill 
opening. Wash and dry, sprinkle with 
salt, and they are ready to dip and 
fry. 

To Fry Fish. 

Fish may be fried in any fat, but 
are considered better fried in oil. 
Handle with care, so as not to bruise. 
Wash and prepare for cooking. 

Put sufficient fat in a deep pan to 
completely cover the fish. Beat a 
whole egg, add a tablespoonful of hot 
water, dip the fish first in the egg, 
then roll in bread or cracked crumbs. 
Put a few fish at a time in a frying 
basket and sink in the hot fat; as 
soon as browned lift carefully and 
drain. Garnish with lemon and pars- 
ley. 

(This is a very expensive way to do 
for ordinary occasions, as the fat re- 
maining that the fish were fried In 
can not be used for anything else. If 
on© wishes to use this method for 
some special occasion the fat can be 
drained off and used for frying other 
fish in the usual way, and, of course, 
all fat remaining after frying fish 
should be drained off in a cup by 
itself and kept till the next ones are 
fried. — "Save the fats"). 

Fillets of Fish. 

For this it is better to use a white 
fish, rock or white bass, etc. After 
the fish has been scaled and cleaned 
put your hand firmly on the fish and 
with a sharp knife cut from the tail 
to the head just as near the bone as 
possible, removing all the flesh. Turn 
the fish on the other side and do the 
same thing. In this way you will re- 
move all the bones 



FISH AND SEA FOOD. 



Cut the fish into strips all the way 
across, and about an inch wide. Roll 
and fasten with a wooden skewer. 
Have ready a deep pan of hot fat. Put 
a half dozen of these rolls in your 
frying basket and plunge them into 
the hot fat; they will quickly curl 
tighter, and will cook in about three 
minutes. Drain on brown paper, dust 
with salt, arrange on a napkin, gar- 
nish with parsley and lemon. — Mrs. 
Rorer. 

Hollandaise Sauce. Cost 

Vz c butter $0.1250 

2 egg yolks (cost 1 egg) 0417 

1 T lemon juice (1 lemon, 25c 

dozen) 0208 

Vi t salt 0001 

Few grains cayenne ( y 2 salt- 
spoon) 0001 

1-3 c boiling water 0000 

Fuel, gas 15 minutes 0029 

About iy 2 cupfuls cost $0.1906 

Put butter in a bowl, cover with 
cold water, and wash, using a spoon. 
Divide in three pieces. Put one piece 
in top of double boiler with yolks of 
eggs and lemon juice, place in boiling 
water in bottom and stir constantly 
until butter is melted, then add sec- 
ond piece of butter, and, as it thick- 
ens, third piece; add water, cook one 
minute and season with salt and cay- 
enne. If left over the fire a moment 
too long it will curdle; if it does add 
two tablespoonfuls heavy cream. 

(Of course, such a sauce as this is 
far too expensive for us plain, eco- 
nomical people for ordinary use, but 
it is well to have recipes for an oc- 
casional "company dish," as my 
mother used to call them.) 

Many of us are not familiar with 
cooking the "crustacea" — lobsters, 
crabs, shrimps and crawfish, so I will 
condense some practical directions as 
to how to prepare and cook these pe- 
culiar sea foods. 

Lobsters. 

These are nitrogenous food, helping 
to build and repair the muscles and 
tissues, but are also very dense and 
difficult of digestion, and to be safe 
to eat must be alive when cooked. 
If allowed to die they are dangerous, 
and must be used, also, soon after 
cooking. 

To kill a lobster have ready a large 
kettle of warm water. It is not nec- 
essary that the water be boiling; In 
fact, the lobster will die more quickly 
in warm than in boiling water. Hold 
the lobster upside down, grasping him 
by the back; put his head, then his 
body under the water and quickly 
cover the kettle. He will die in- 
stantly. 

To broil a lobster take it from the 
water immediately, cut it into halves, 
remove the stomach and Intestine, 
and it is ready to broil. 



For salad, lobster Newberg, or any 
dish that calls for the simple reheat- 
ing of the meat, cook slowly for 
three-quarters of an hour, adding salt 
after cooking a half hour. Rapid 
boiling toughens the meat. Do not 
remove the meat from the shell until 
you are ready to use it. 

To open a lobster, after it is thor- 
oughly chilled, twist off the claws 
and then the tail shell from the body. 
Split the tail underneath directly 
down the center, and remove the meat 
in one long piece. Pull open the body 
shell, take out the "liver" of the lob- 
ster, which you will know by its 
greenish soft condition; also the shell; 
remove the stomach, sometimes called 
the "lady," which is found immedi- 
ately underneath the head. Throw 
this away. Pick the meat from the 
shell; break into halves the solid 
piece of meat that you have taken 
from the tail, and remove the intes- 
tine running its entire length. Crack 
the claws and pick out the meat. 
To Serve Lobster Plain. 

Arrange the meat in the center of 
a cold platter, garnish with the small 
claws, crisp, light leaves of lettuce, 
hard boiled eggs cut into quarters, 
and pickled beets cut into fancy 
shapes. Use with this French dress- 
ing. 

Crabs. 

Crabs, like lobsters, must be pur- 
chased alive, put into warm water and 
boiled in exactly the same way. Lift 
the crabs with tongs, as they cannot 
be safely handled like lobsters. Put 
in one at a time, cover the kettle and 
wait for it to die; then put in an- 
other; when the last is in and the 
water has almost reached the boiling 
point, add a tablespoonful of salt and 
cook slowly for 30 minutes. Take 
from the fire; when cool twist off the 
legs; pull off the "aprons," or loose 
flaps in under the shell; remove the 
stomach (under the head, like the 
lobsters) and the little twist of intes- 
tines and the gills. Cut the crab di- 
rectly in halves, so that the meat may 
be picked out carefully without get- 
ting any bone in It. 

To Serve Cold. 

Wash and dry the upper shells; fill 
them with cold crab meat, dish and 
garnish with cress. Serve with 
French dressing. 

Crawfish and Shrimps. 

These are usually sold boiled, and 
can be made into any of the recipes 
given for lobsters and crabs. Shrimps 
in cream sauce or shrimp salad are 
among the best ways of serving 
shrimps, or they may be served cold 
with French dressing. Crawfish are 
often used to garnish fancy dishes of 
lobster. 



98 



TELEGRAM CONSERVATION COOK BOOK. 



SERVING FISH. 

Many men who carve poultry per- 
fectly do not know just how to carve 
fish, and "mess it all up" after all 
our efforts to serve it attractively, so 
I'm giving directions today. 

To Serve Pish Properly. 

Boiled and baked fish are carved in 
the same manner. Use always a sil- 
ver knife and fork, as steel spoils the 
flavor of the fish. Garnish with pars- 
ley and quarters of lemon. To carve, 
first cut off the head just behind the 
gills, then run the knife through the 
fish lengthwise as near to the back- 
bone as possible. Cut the upper half 
into slices or pieces cut crosswise of 
the fish, as wide as you desire to 
serve. After serving all the upper 
portion, loosen the backbone and turn 
it to the back of the plate. Cut and 
serve the underside the same way you 
did the upper. Planked or boiled fish 
are cut crosswise double through the 
backbone, but be very careful to 
strike the joints between the verte- 
brae, breaking them quickly open, or 
the flesh of the fish will be mashed, 
and both flavor and appearance 
spoiled. (Have your knife very 
sharp). 

Standard Rales for Serving Fish. 

With planked fish serve potato puff 
and cucumbers with French dressing. 

With broiled fish, creamed potatoes 
and cucumbers with French dressing. 

With baked fish, fried potato balls 
and cucumbers as before. 

With boiled fish, sauce Hollandaise 
(see yesterday's recipe), boiled pota- 
to balls with parsley sauce, and cu- 
cumbers as before. 

With small fish fried, sauce tartare 
and light crisp bread. 

With fish croquettes and cutlets for 
luncheon or supper, warm crisp rolls 
and potato roses. 

With fried halibut steaks for lunch, 
cucumbers as before, graham bread 
and coffee. 

With creamed or deviled fish, cu- 
cumber sauce and crisp bread. 

With salt cod, boiled potatoes, pars- 
nips and sour milk biscuit or brown 
bread. 

With creamed cod for lunch or sup- 
per, serve plain boiled potatoes. 

With salt mackerel, fried mush or 
corn bread. 

With fish timbales with cream, lob- 
ster, shrimp or oyster, crab sauce and 
a garnish of tiny potato balls. 

Sweets should not be served with 
or after a fish dinner, supper or 
luncheon. 

However, plain people will continue 
to use fish cooked in any plain and 
economical way to which they are ac- 
customed, or which they learn in our 
kitchen. And with fish as the meat 



of the meal we will serve potatoes 
and other vegetables as usual. How- 
ever, we can get an idea of the food 
that balances fish in a complete ra- 
tion from this table, and all of us can 
serve brown bread, cucumbers with 
French dressing and use chopped 
parsley as a garnish. 

Ways of Cooking Fish. 

Here are the best ways of cooking 
fish condensed and adapted to our 
needs, from well known authorities: 

To Cook Fish in Boiling Water — 
Small cod, haddock, etc., are cooked 
whole in enough boiling water to 
cover them, to which is added salt for 
flavor and lemon juice or vinegar to 
keep the fish white. It is better to 
boil the fish on a rack of some kind 
in a large kettle or pan, or coiled up 
in a wire basket in a deep kettle, but 
it can be wrapped in a cloth and 
boiled that way if you have neither 
of these. Large fish are cut in thick 
pieces and tied in pieces of cheese- 
cloth to boil. Remove the skin, or 
scald it and scrape to remove the col- 
oring. The fish is cooked when the 
flesh leaves the bone and not before. 

To Broil Fish — Cod, haddock, mack- 
erel, etc., are split down the back and 
broiled whole. Salmon, chicken hali- 
but and other large fish are cut in 
inch slices for broiling. Smelt and 
other small fish are broiled whole, 
without splitting. Clean and wipe 
fish as dry as possible, sprinkle with 
salt and pepper and place in well 
greased wire double broiler. Slices of 
fish should be turned often while 
broiling; whole split fish should be 
first well broiled on the flesh side, 
then turned and broiled on the skin 
side just long enough to make skin 
crisp and brown. Loosen one side of 
the broiler, then the other, or fish 
will cling to it and tear. 

To Bake Fish — Clean and place on 
strips of cotton cloth under the fish 
in the well greased dripping pan. Lift 
out by these strips of cloth and re- 
move them. 

To Fry Fish — Clean fish and wipe 
as dry as possible. Sprinkle with 
salt, dip in flour or crumbs, egg and 
crumbs, etc., and fry as described yes- 
terday. 

To Saute Fish — Prepare as for fry- 
ing and cook in frying pan with small 
amount of fat, or, if preferred, dip in 
granulated corn meal. Cod steak and 
smelts are often cooked in this way. 
Fish Stuffing — No. 1. Copt 

!*> c cracker crumbs $0.01fi0 

V 2 c stale bread crumbs 0075 

H c melted butter 0R25 

K t salt 0001 

i/£t t pepper 0010 

% t onion juice 0001 

% c hot water 0000 

Cost $0.0872 



FISH AND SEA FOOD. 



Directions — Mix ingredients in or- 
der given. 

Fish Stuffing — No. 2. Cost 

1 c cracker crumbs $0.0320 

% c melted butter 0625 

14 t salt 0001 

Va t pepper 0010 

% t onion juice .0001 

1 t parsley, finely chopped 0014 

1 t capers, finely chopped (M 

c costs 25c) 0208 

1 t pickles, finely chopped (2 c 

cost 20c) 0021 

Cost $0.1200 

Mix ingredients in order given. This 
makes a dry, crumbly stuffing. 

(Notice that here is about the same 
quantity as before and costs half 
again as much. Two cents of the ex- 
tra cost is in the capers — and you can 
make your own capers out of pickled 
or green nasturtium seed pods that 
keep for years and are very good.) 

Our Fish Food Value Table. 

In the table following the protein is 
muscle-building food, and the fats 
and carbohydrates (sugar, starch, 
etc.), are mutually replaceable, though 
a given weight of fat produces a little 
more than twice as much energy as 
the same weight of carbohydrates. 
Our food repairs the body and gives it 
energy — the power to work and ac- 



complish. This energy produced by 
food i,s measured in various ways. 
One of the most common is to express 
it in terms of the heat it would take 
to produce that much energy — and 
this is known as calories. So that the 
greater the number of calories the 
greater the amount of energy pro- 
duced, and hence the better the fish 
(or anything else) as a food. 

This is a complex scientific matter 
if gone into deeply, but we can any 
of us understand this much, and so 
find the table very useful. 



FISH. 



Cod 

Bel 

Flounder 

Halibut 

Herring 

Mackerel 

Salmon 

Smelt 

Trout, river .... 
Trout, salmon . . . 

Cod, dry salt 

Herring, salt . . 
Herring, smoked 
Mackerel, salt . . 
Sardines 



Edible portion. » 



82.6 
71.6 
84.2 
75.4 
72.5 
73.4 
64.6 
79.2 
77.8 
70.8 
81.5 
|46.2 
|69.5 
|44.4 
150.2 



16.5 
18.6 
14.2 
18.6 
19.5 
18.7 
22.0 
17.6 
19.2 
17.8 
16.2 



.4 
9.1 
0.6 
5.2 
7.1 
7.1 

12.8 
1.8 
2.1 

10.3 
74 



18.9)16.9 
21.11 8.5 
19.2 22.4 

4.3 12.7 



1.2 
1.0 
1.3 
1.0 
1.5 
1.2 
1.4 
1.7 
1.2 
1.2 
1.56 
16.4 
1.2 
13.8 
7.5 




•Whole. fDressed. 



Salmon 

Our finest and best known fish. 



Baked Sainton and Macaroni. 

A recipe that I frequently use with 
great success. 

Cost. 

1 can red salmon $0.1500 

y 2 package macaroni 0500 

1 egg 0411 

4 salted crackers 0100 

1/2 uint milk 0300 

1 T butter 0156 

1 t salt 0003 

Vi t pepper 0041 

Fuel y 2 hour (% use) 0071 

Cost for 6 people or 5c each. .$0.3082 
Cook and drain macaroni well. 
Place a thick layer in bottom of but- 
tered casserole or pan, then a layer 
of the salmon, well minced and mixed 
with the pepper and part of the milk. 
Beat the egg well and place on top, 
followed by a layer of rolled cracker 
crumbs. Pour balance of milk over 
all. Put balance of butter on top and 
bake % hour in moderate oven. This 
makes the principal dish for lunch or 
dinner and will serve six people gen- 
erously. — Mrs. Crawford. 

Baked Salmon. Cost. 

3 lbs. salmon $0.4500 

2 T salt 0016 



.0534 
.0000 
.0032 
.0001 
.0468 
.0027 
..0012 
.0002 
.0005 
.0143 



Tomato Sauce. 

2 c tomatoes 

1 c water 

1 small onion chopped (2 T) . 

3 cloves 

3 T butter 

3 T flour 

V2 T sugar 

% t salt 

Dash pepper 

Fuel, wood 1 hour (% use).. 

Cost for 6 people $0.5740 

Serves 6 people at cost of, each .0975 

Cook tomatoes, water, onion and 
cloves, also sugar, for 15 minutes. 
Melt butter, add flour and stir into 
mixture, add salt and pepper and cook 
five minutes. Prepare fish, place in 
baking pan and pour over % amount 
of sauce, bake in moderate oven one 
hour, basting frequently. Remove to 
platter, pour over remaining sauce 
and garnish with parsley. Above rich 
sauce takes place of one vegetable 
dish; also do not count time of cook- 
ing sauce, as same will cook while 
oven is heating. 

Thanking you for your interest in 
Oregon housekeepers. — Mrs. R. B. 
Bigham, Aloha, Or., Box 39. 



The Telegram's Sporting Page Is Unexcelled 



TELEGRAM CONSERVATION COOK BOOK. 



Baked Salmon, Cost. 

Salmon (3 good sized slices) ... $0.2500 

2 T butter 0064 

1 T flour 0009 

1 t salt 0003 

1 T lard 0156 

Wood — hot oven — y 2 hour .0102 

Cost $0.2834 

Serves 6 persons very nicely. ' 
This is my favorite salmon recipe, 
and I have given it to so many who 
like it very much: 

Melt lard in shallow baking dish, 
place fish in it. Melt butter, stir in 
flour and spread over top of each 
slice, salting fish first. Bake in hot 
oven % hour. Salmon prepared in 
this way is never dry and is much 
nicer than when baked in one large 
piece, and is more easily served. — ■ 
Mrs. E. P. DeGraff, 1073 Mallory ave. 

Baked Salmon. Cost. 

1 small salmon, about 3% lbs. 

(at 15c lb.) $0.5250 

1 c home-made tomato sauce.. .0200 

3 thin slices bacon 0400 

1 T salt 0008 

% t pepper 0042 

1 bay leaf 0001 

Parsley in garden 0000 

3 stalks celery 0189 

1 small onion 0100 

Fuel for one hour, % use .0143 

Serves 6 and costs $076333 

Or 10 V2 cents per portion. 

(It is from 15 cents per portion up 
in restaurant"). 

Cut head off, clean thoroughly, tak- 
ing care to remove blood around 
bone; wash and place on fish sheet or 
put cotton cloth under fish so it can 
be lifted from pan without breaking. 
Salt and pepper inside and out and 
stuff with diced celery already partly 
cooked, and 2 slices of bacon, minced 
onion and bay leaf. Place one slice 
bacon on top, cover and bake slowly 
for one hour. When done, heat to- 
mato sauce and pour over the fish. 
Garnish with parsley from the gar- 
den and serve. — Mrs. F. E. Graham, 
610 Pettygrove street. 

Baked Salmon and Tomatoes. 

Cost. 

2-lb. salmon $0.3000 

1 c crumbs, % lb 0150 

1 pint tomatoes (2 c) 0534 

1 T onion 0016 

1 t salt 0003 

Vr t pepper 0010 

Wood to bake 1 hour (% use) .0143 

Cost for salmon loaf $0.3856 

To cerve 6 persons, or, each ... $0.0633 

Take a piece of salmon any size, put 
in a baking pan. Then take a cup of 
bread crumbs or a little flour, 2 table- 
spoonfuls. Then take a pint of toma- 
toes, pour on the salmon and add a 
little minced onion, salt and pepper. 
Then bake an hour. This is very good 
and anyone will like it. I hope to 
find this in the paper so others can 
try it. — Mrs. Monica H. Werlowski, 
1649 Market street, Salem, Or. 



Baked Salmon. 

Cost. 

3 lbs. salmon $0.4500 

2 T salt 0016 

1 T flour 0009 

V2 can tomatoes 1000 

Fuel one hour wood (% use).. .0143 

Cost $0.5668 

Wash and scale salmon, salt, place 
in pan and pour tomatoes over fish. 
Cover and bake one hour in slow 
oven, basting with a little fat unless 
salmon is quite oily. Thicken sauce 
left in pan with a little flour and pour 
over fish and serve. — Mrs. F. N. Tay- 
lor. 

Salmon Loaf. 

Cost. 

1 can salmon $0.2000 

2 T melted butter 0312 

2 T hot milk 0034 

1 c bread crumbs ( M lb.) 0150 

1 egg (50c dozen) 0417 

1 t parsley, minced (in garden) .0000 

V2 t salt 0002 

Vs t pepper 0010 

Gas, one hour 0014 

Cost for loaf to serve four. . .$0.3039 

Or about 7% cents each. 

Remove bones from salmon, mince 
finely, add beaten egg and other in- 
gredients. Stir well and steam in 
oiled mold one hour. Serve with 
cream sauce. — Mrs. Welch. 

Baked Salmon Loaf. 

Cost. 

V 2 lb. fresh salmon $0.1000 

y 2 lb. fresh halibut 1250 

1 medium onion 0016 

V4, cup bread crumbs 0038 

1 egg 0417 

V 2 t salt 0001 

14 t pepper 0021 

2 T milk 0034 

1 T flour 0009 

Oven gas 1 hour 0220 

Cost $0.3006 

Plenty for four people at 7% cents 
per portion. 

Free the raw fish from bones, run 
through food grinder with onion. Add 
remaining ingredients, shape into 
loaf, place in pan with one cup boil- 
ing- water. Bake one hour. Put one 
shake of flour on top before putting 
in oven. Baste often and add more 
water if necessary. This is delicious 
served cold with mayonnaise added to 
ground sweet pickles. — Mrs. Reid, 110 
Twenty-first street North. 

Salmon Loaf. 

Cost. 

1 can salmon $0.2500 

1 c fine bread crumbs 0150 

3 eggs at 50c dozen 1250 

4 T melted butter 0624 

% t salt 0002 

% t pepper 0010 

Minced parsley in garden 0000 

Gas, 1 hour 0220 

Cost to serve 6 persons $0.4756 

Or less than 8 cents each. 



FISH AND SEA FOOD. 



101 



Remove all bones, skin and fat. 
Mash fine, add bread crumbs, beaten 
eggs and melted butter, salt and pep- 
per. Bake in loaf. — Mrs. R. C. Day, 
643 East 48th street North. 

Honorable Mention. 

(Second Choice for First Prize.) 
Steamed Salmon with Turkish Pilau. 

,u , C ° St - 

2 lbs. salmon $0.3000 

1 T salt 0008 

y 2 c rice 0156 

2 c stock 0500 

1 c strained tomato 0267 

V 2 t salt 0002 

% t pepper 0010 

Parsley to garnish 0000 

Gas to steam salmon, 30 min.. .0057 
Gas to cook rice, 30 min 0057 

Serves 6 people $0.4057 

About 6 2-3c per portion. 

Rub the salmon with salt and steam 
until tender. Cook the rice in the 
stock. When all is absorbed, add the 
tomato. Add the salt to the rice while 
cooking, and the pepper with the to- 
mato. Lift the salmon to the serving 
platter. Heap the rice about it and 
garnish with parsley. — Mrs. Metzger. 
Steamed Fish. Cost 

1 small salmon, weight 4% lbs. $0.2000 

1 T butter 0156 

1 t salt 0003 

% t pepper 0042 

1 t sage 0083 

2 c stale bread or crackers 0300 

Wood fuel, 25 min. (% use)... .0060 

Cost $0.2644 

Salmon is considered the most nu- 
tritious of all fish. 

Clean well. Cut off the head. Fill 
the fish with a nicely prepared stuf- 
fing made of rolled cracker or stale 
bread crumbs, seasoned with butter, 
pepper, salt and sage. Wrap in a well 
floured cloth, tied closely with twine 
and steam for 25 minutes. The gar- 
nishes are parsley and slices of boiled 
egg- or sliced lemon and beets. While 
steaming or boiling fish, if a little 
vinegar and salt are added to the wa- 
ter they will prevent the nutriment 
from escaping. — Mrs. Egger. 

Steamed Salmon Loaf. 

I have found the following recipes 
satisfactory to all people liking fish 
and have figured them out as best I 
could: Cost 

1 lb. fresh salmon $0.2000 

Vz c stale bread crumbs 0075 

Vz c sweet milk 0134 

% t salt 0001 

1 egg , 0417 

Dash cayenne 0010 

Gas, top burner, 1 hour 0114 

Serves 4 large portions for. .$0.2751 

Or about 7 cents per portion. 

Boil fresh salmon % hour, separate 
from bones, mix very fine, add bread 
crumbs and salt. Beat egg in milk 
and add, mixing thoroughly. Grease 
double boiler, put in mixture and 



steam % hour. Serve with cream 
sauce if preferred. — Mrs. Reid, 110 
21st street North. 

Escalloped Salmon. 

Cost. 

2 lbs. salmon $0.3000 

1 c bread crumbs 0150 

1 T salt 0008 ' 

V 8 t pepper 0010 

Lemon 0200 

1 t butter 0032 

1% c milk, about 0402 

Gas, 45 minutes 0085 

Serves 6 people $0.3887 

Make alternate layers, in a casser- 
ole, of salmon, minced, and bread 
crumbs. Season each layer with salt, 
pepper and a few drops of lemon. 
Have bread crumbs on top. Place 
bits of butter on top. Pour over 
enough milk to just cover. Bake 45 
minutes. Or, if cooked salmon is used 
bake about 20 minutes in a hot oven. 
— Mrs. Metzger. 

Creamed Salmon. 

Cost. 

1 lb. salmon $0.2000 

1 T vinegar 0017 

1 pint milk 0535 

1 egg 0417 

1 T cornstarch 0016 

1 T flour 0009 

1 t salt 0003 

Parsley in garden 0000 

Gas, 20 minutes 0038 

Cost $0.3035 

Should serve six and costs 5 cents 
each. 

Cover dish with hot water in which 
is a tablespoonful of vinegar. Boil 
five minutes. Drain off water, pour 
milk over fish and heat. Mix corn- 
starch flour with beaten egg and lit- 
tle cold milk. Add when fish is ten- 
der. Let boil without stirring. Add 
salt and chopped parsley. — Mary G. 
Morrison, 752 Montgomery Drive. 

Creamed Salmon. 

A very delightful way of serving 
salmon, from a little left over, or as 
a main dish, as it was served at 
luncheon. 

Cost. 

1 cup salmon, shredded $0.1000 

1 pint milk 0600 

14 T nutmeg 0032 

y 2 T salt 0001 

Dash red pepper 0001 

1 T butter 0156 

1 T flour 0009 

Fuel 15 minutes ( x h use) 0001 

Cost $0.1815 

(Without pricing leftover fish this 
onlv costs 8 cents.) 

This will serve from 4 to 6 people 
and is a splendid lunch dish — poured 
over toast, which uses the stale bread 
as well as any small amount of left- 
over fish. I don't think it would 
really cost over 5 cents for the fish 
left over. — Mrs. May S. Hembree, 194 
Boundary avenue. 



TELEGRAM CONSERVATION COOK BOOK. 



Salmon en Casserole. 

(Third Choice for First Prize.) 

Cost. 

1 lb. salmon $0.1500 

1 small onion 0100 

1 sliced carrot (6 T) 0060 

1 bay leaf 0001 

1 sprig- parsley in garden 0000 

% T salt 0006 

y 2 t pepper 0042 

1% lbs. potatoes (4 or 5) 0375 

1 T butter 0156 

1-3 cup flour 0048 

Wood fuel, 1 hour (Ms use) .0143 

Cost to serve four $0.2431 

Or 6 cents each. 

Cut salmon in pieces, wash and 
wipe, rub it with flour. Put table- 
spoonful of butter in frying pan, add 
1 sliced onion, 1 sliced carrot, sprig 
of parsley and bay leaf. Cook until 
slightly browned and put with sal- 
mon into the casserole. Add one pint 
of water, cover and bake for three- 
quarters of an hour, then add four or 
five potatoes. Season with salt and 
pepper and cook until done. Add a 
few grains cayenne pepper. — Mrs. F. 
E. Graham. 

Salmon Bisque. 

Cost. 

1 T butter $0.0156 

2 T flour 0018 

1 c milk 0268 

3 c hot water 0000 

2 t salt 0006 

y 8 t pepper 0010 

Minced parsley 0000 

1 c salmon boiled) 2-3 lb 1000 

Gas, 20 minutes 0038 

Makes about 5 cups $0.1496 

Price per cup less than 3 cents .0299 

Make a white sauce of the butter, 
flour and milk. Thin with hot wa- 
ter and add salt, pepper, flaked sal- 
mon and minced parsley. Simmer 5 
minutes. More time must be allowed 
for cooking if raw salmon is bought 
and steamed or boiled for this recipe. 
— Mrs. Metzger. 

Salmon Pie. 

Following is a recipe for salmon pie 
I would like to enter for first prize 
in this week's contest: 

Cost. 

1 can salmon $0.2000 

% quart milk 0802 

2 c flour 0290 

1 T butter 0156 

1 R. T. lard 0310 

1% R t baking powder 0108 

V 2 t salt 0002 

1-16 t pepper 0005 

Gas, 20 minutes 0073 

Serves 7 people for $0.3746 

Or costs 5% cents each. 

Place salmon in baking dish after 
removing bones. Melt butter and rub 
into it one tablespoonful of the flour 
and add the milk, gradually stirring 
all the time, reserving one-third cup 
for crust. Add salt and pepper and 
pour over salmon. To remainder of 



flour add 1% teaspoonfuls of baking 
powder and y 2 teaspoonful of salt. 
Sift and work into it one R. table- 
spoonful of lard. Moisten with re- 
mainder of the milk, to which add a 
little water. Mix so as to be able to 
handle on board. Roll, cut a hole in 
the center for steam to escape. Bake 
20 minutes in moderate oven. — Mrs. 
Jennie E. Marvin. 

Salmon Pudding. 

Cost. 
1 can salmon $0.2000 

1 c bread crumbs (}i lb.) 0150 

2 eggs 0834 

2y 2 c sweet milk 0670 

V 2 t salt 0002 

1-10 t pepper 0008 

Wood, y 2 hour (V 2 use) 0072 

iy 2 quarts pudding cost $0.3736 

One cupful costs about 6 cents. 

(If this is used as a pudding, of 
course a portion would be less than 
a cupful — perhaps a half cupful.) 

One can salmon, flaked or boned, or 
fresh fish the same quantity; 1 cupful 
of light bread crumbs, 2 eggs, well 
beaten; 2% cupfuls milk, salt and 
pepper. Bake 30 minutes in hot oven. 
— Mrs. Amy Westbrook, Albany, Or. 

Salmon Chowder. 

Cost. 

W 2 lb. salmon @ 16c $0.2400 

2 oz. diced bacon @ 28c 0350 

2 c potatoes, diced 0250 

1 c onion, diced 0250 

1 c milk 0268 

1 T salt 0008 

y 8 t pepper 0010 

Gas % hour (medium oven) 0189 

Six cups cost $0 3725 

Or 1 helping 0620 

Fry out the diced bacon in a me- 
dium shallow pan. Lay the fish in, 
cut in slices lengthwise, then add the 
layer of diced potatoes, over that the 
layer of onions, add milk ard y 2 cup 
water if necessary to cover, the sea- 
soning and cook in medium oven for 
% of an hour. Very substantial and a 
good tasting dish. — Mrs. J. L. Ringo, 
790 East Ankeny street. 

Salmon Chowder. 

Cost. 

1 thick slice bacon or salt pork. $0.0200 

2 c potato cubes 0016 

1 pint boiling water 0000 

1 T salt 0008 

1 onion 0016 

3 cloves and bay leaf 0010 

1 lb. salmon 1500 

3 c milk ; 0804 

y 8 t pepper 0010 

Minced parsley 0000 

Gas, 30 minutes 0057 

Makes 2 quarts, or 8 cups. . .$0.2621 

Price per cup, about 3c 0327 

Cut the bacon in small pieces and 
fry. Pour both fat and bacon into a 



FISH AND SEA FOOD. 



103 



stew pan. Add potato cubes, boiling 
water, salt, onion with cloves stuck 
in it, bay leaf and salmon, minced if 
raw salmon is used. If boiled salmon 
is used add it when the potatoes are 
tender, with the milk, heated. Sim- 
mer 10 minutes. Add butter, pepper 
and minced parsley just before serv- 
ing. — Mrs. Metzger. 

Salmon Turbans, 

IV. , Cost - 

2 lbs. salmon $0.4000 

1 t salt , 0003 

3 slices bacon 0800 

Gas to bake 20 minutes 0073 

Cost to serve 6 persons $0.4876 

Or 8 cents each. 

Bone, remove skin and cut salmon 
in strips. Roll up .strips, pinning to- 
gether with toothpicks. Put a small 
piece of bacon on top of each turban. 
Bake 20 minutes and serve. — Mrs. 
Ralph C. Day, 648 East Forty-eighth 
street North. 



Kippered Salmon Toast. 

Cost. 

1 lb. kippered salmon $0.2500 

6 slices bread 0200 

1 quart milk 1250 

1 T butter 0156 

1 t salt 0003 

Vb t pepper 0010 

Gas, 30 minutes 0023 

Cost $0.4142 

Serves six people at cost of less 
than 7 cents per portion. 

One pound of kippered salmon, cut 
in six squares; boil slowly in one pint 
water 20 minutes. Be careful to keep 
fish intact, as this adds to its dainti- 
ness. Pour over this 1 quart milk, 
add butter, pepper, salt to taste. 
Thicken with tablespoonful flour. Boil 
up and pour over buttered toast. In 
serving, place toast on individual 
platter, square off fish on top, pour 
over the gravy and place sprigs of 
parsley round the plate. — Mrs. Cooley, 
291 East Fifty-second street. 



Halibut 



Baked Halibnt Loaf. 

(For First Prize.) Cost. 

Halibut $0.2*000 

6 crackers 0240 

1 egg, beaten 0417 

Vs t pepper 0010 

1 t salt 0003 

1 c sweet milk 0268 

Gas 1 hour (medium oven) 0220 



Serves 5 persons $0.3158 

Or each 0631 

Flake the halibut, add the crackers, 
which have been finely rolled, to- 
gether with the beaten egg and cup 
of milk. Season and bake one hour 
in medium oven. Serve with cream 
sauce seasoned with 1 T minced pars- 
ley. The halibut may be steamed or 
boiled previously. — Mrs. Ringo, 819 
East Burnside street. 

Creamed Halibnt. Cost 

1 pound halibut $0.2500 

1 T butter 0032 

1 pt. milk 0535 

1 T flour 0009 

1 t salt 0003 

% t pepper 0010 

% c bread crumbs 0075 

Gas, medium, 30 min 0057 

Gas, hot oven, 15 min 0120 



About 4 cupfuls cost $0.3341 

Or 8 cents per cupful. Half cupful 
should be a portion of this.) 

Boil the fish and pick it apart in 
large flakes. Rub the butter and flour 
together; add the milk, stir until boil- 
ing. Take from the fire; add the fish 
and seasoning. Stand over hot water 
until thoroughly heated; turn into a 
baking dish, cover with bread crumbs 
and brown quickly in the oven. This 
may be served in ramekins or small 
individual dishes, and any kind of 
fish may be used. — I. G. C. 



Halibut Chowder. 



Cost. 

1V 2 lbs. of halibut $0.2225 

% lb .salt pork 0500 

% lb. dry onions 0375 

1 lb. potatoes 0250 

1 pt. milk 0600 

1 T salt 0008 

Vz t pepper 0042 

Gas, medium, 10 minutes 0019 

Simmering, 30 minutes 0020 



Cost of 2y 2 quarts $0.4039 

Cost per quart, 16 cents; per cupful, 
4 cents. 

Cut the pork into small cubes and 
fry brown, pour with fryings into an 
iron pot or skillet. Cut the fish in 
pieces, lay in the kettle with alter- 
nate' layers of sliced tomatoes, onions 
and seasoning. Cover with two quarts 
of boiling water and cook 40 minutes. 
Then add the milk, let come to boiling 
point and serve. This is delicious and 
very substantial. It makes two and a 
half quarts. — Mrs. G. Spencer. 

Smothered Halibut. 

Cost. 
2 lbs. halibut $0.3000 

1 lb. potatoes 0250 

V 2 lb. salt pork 1000 

2 onions (large) 0200 

V2 t pepper 0042 

1 t salt 0003 

Gas to fry 0149 



Cost $0.4644 

Cut the salt pork in slices and fry 
slowly. "When the pork is brown take 
it out and put in slices of onions. 
Cook them till about a third done; 
then skim them out and lay some of 
the fish on bottom of the pan. Over 
this spread some of the onions and a 
dash of salt and pepper. Cover with 
the sliced raw potatoes and sprinkle 



TELEGRAM CONSERVATION COOK BOOK. 



with salt; then put on another layer 
of fish covered with onions and po- 
tatoes — the top layer should be 
formed of potatoes. Cover closely and 
cook slowly. It will take 50 minutes 
and should be set over asbestos mat 
to keep from burning'. This is enough 
to serve six people and forms the 
main part of a good meal — Mrs. G. 
Spencer. 

Moulded Halibut or Salmon. 

With Creamed Peas. Cost. 
1 lb. fish, salmon or halibut. . .$0.2000 

1 t salt 0003 

% t pepper 0010 

1 T cornstarch 0125 

2-3 c milk 0178 

1 c mashed potato (left over) . .0125 

Gas to cook, 40 minutes 0076 

iy 2 c peas 1000 

1 c milk 0268 

2 T flour 0018 

1 t salt 0003 

Vs t pepper 0010 

Gas, 10 minutes 0019 

Serves 6 people $0.3835 

About 6c per portion 0639 

Moisten the cornstarch in the milk; 
add the potato, fish (minced), and 
salt and pepper. Butter a mould. Ar- 
range a layer of peas on the bottom. 
Place the fish mixture on top. Set 
the mould in a pan of hot water, cover 
and boil 40 minutes. Turn out on a 
platter and serve with creamed peas 
surrounding the mould. — Mrs. Metz- 
ger. 



First Prize — For the best recipe for 
cooking and serving fish of any kind 
in any way, except in soups or chow- 
ders. "Won by Mrs. Otto Heyde, 181 
Grover street, with her 

Fish Stew. 

(Entered for First Prize.) 

Cost. 

% lb. salmon $0.1100 

% lb. halibut 1200 

y 2 lb. black cod 0500 

1 quart can tomatoes 1500 

Vz lb. rice 0305 

1 medium sized onion 0125 

1 green pepper 0200 

2 T olive oil 0200 

1 T salt 0008 

Parsley from garden 0000 

Fuel, gas, medium, 10 minutes. .0019 
Simmering, 30 minutes 0020 

Cost of three quarts $0.5175 

Cost per quart, 17 cents; per cupful, 
4% cents. 

Preparing Fish Stew. — Put olive oil 
in pot. Add minced onion, green pep- 
per and raw rice. Braise for 10 min- 
utes over slow fire. Now add one pint 
of water and can of tomatoes. Bone 
and skin fish and put in pot with the 
salt. Let all come to a boil. Cover 
pot and simmer for 30 minutes, finish 
with chopped parsley. 

To make stew more tasty, with 
little additional cost, add, when al- 
most done, some crab flakes, clams 
and oysters. — Mrs. Otto Heyde, 181 
Grover street, city. 



Small Fish 



Broiled Salmon Trout. Cost. 

1% lb. salmon trout $0.3000 

1 T butter 0156 

1 t salt 0003 

Gas full heat 10 min 0080 

Serves six $0.3239 

Cost of 1 portion less than 5% 
cents. 

Clean and scale fish. Split open 
down back. Arrange skin down in a 
shallow pan large enough to allow 
the fish to lie flat spread out. Dot 
with bits of butter. Set under the 
broiling flame at full heat. Watch 
carefully to avoid burning. When 
partly cooked sprinkle with salt and 
remainder of butter. Test with a 
silver fork and when tender clear 
through set in oven for a minute or 
two to insure sufficient cooking of 
under side. Serve at once. Several 
persons who were sure they did not 
like fish have changed their minds 
after tasting this. — Mary G. Morrison. 
752 Montgomery Drive. 



Baked Shad. 

(Entered Under First Prize.) 

Cost. 

1 shad $0.2500 

1 c mashed potatoes 0149 

1 small onion 0100 

1 T salt 0008 

Fuel 1 hour wood (V 2 use) .... .0143 

Cost $0.2900 

Wash and scale shad, salt, stuff 

with potatoes and onion dressing. 

Bake slowly with just enough water 

to prevent sticking to pan. — Mrs. F. 

N. Taylor. 

Baked Cod (Black). 

Cost. 

2 lbs. codfish $0.3000 

Y4, lb. salt pork 0500 

2 c bread crumbs 0300 

1 pt. milk 0600 

1 t pepper 0083 

1 T salt 0008 

Parsley (in garden) 0000 

Gas, 35 minutes' baking 0149 

For six people costs $0.4640 

One portion costs, 7% cents. 



Figures on The Telegram Market Page Are 
Guaranteed Correct 



FISH AND SEA FOOD. 



Put the fish in baking pan after 
seasoning with salt and pepper. Pour 
over it one pint of hot water, lay slice 
of pork on top to baste, and bake 15 
minutes. Have a dressing made of 
bread crumbs, parsley and seasoning, 
wet with part of the milk. Cook 20 
minutes longer, add remainder of 
milk, boil up and serve. This is 
enough for six people. — Mrs. Spencer. 

Scalloped Spaghetti and Black Cod. 

Cost. 

\Vi lbs. black cod $0.1200 

1 c cooked spaghetti 0400 

1 c rolled crackers 0300 

(or dried bread crumbs) 

1 c stewed tomatoes 0200 

3 T butter 0800 

Salt, pepper and flour 0020 

Fuel 1 hour 0200 

Good full meal for 4 persons. $0.3120 
Peel off the skin from the fish, 
using a sharp knife, and put into a 
cheese cloth bag, and boil 25 minutes, 
and pick to pieces with a fork. 

Break up spaghetti rather fine, 
cook, rinse and cool. Make thin gravy 
with a cup of the water the fish was 
boiled in, a T of butter, and one of 
flour. Mix all together with the 2 T 
of butter, salt and pepper to taste, in 
any kind of a baking dish, sprinkle 
some cracker crumbs over the top, 
and bake 30 minutes in hot oven. — 
Mrs. T. M. Kellogg, 270 Graham 
avenue, Portland, Or. 

Fresh Cod Chowder. 

Cost. 

Fresh black cod, 12^c lb $0.1500 

y 2 Pt. milk 0268 

1 lb. potatoes 0250 

Four green onions 0150 

1 T flour 0009 

1 t salt 0003 

Gas 40 min 0076 

Total $0.2256 

Makes about a quart and serves 
four persons. Cost of one portion 
5% cents. 

Cut fish into good sized cubes. 
Plunge into boiling salted water in 
which are several green onions. Lower 
heat and cook below boiling point 
about 15 minutes or until fish is 
tender. Add milk, salt, the freshly 
boiled potatoes and stir in flour made 
into paste with a little cold milk. 
Stir gently and avoid breaking the 
fish. — Mary G. Morrison, 752 Mont- 
gomery Drive. 

"Wild" Fish. 
(Caught on a fine trip, no cost). 

An original, and the writer assures 
me, a very delicious way to cook 
fish. 



_ M Cost. 

8 fine, 10-in. mountain trout. .$0.0000 

3 oz. Wesson oil 0700 

8 T flour ( &c) 0073 

1 t salt 0003 

Vs t pepper 0010 

Fuel, 25 minutes, Hot Point 

electric oven 0125 

Total $0.0911 

Serves 4 persons at a cost of 2% 
cents each. 

Clean and wipe dry, roll in flour, 
sprinkle on salt and pepper, put oil 
in dripping pan, lay fish in the oil, 
then turn so they will be well covered 
with oil; place under broiler and 
brown; turn and brown the underside; 
have one layer of fish in large broil- 
ing pan and do not break in turning. 
—Mrs. C. M. C, 677 East Ash street, 
city. 

(Another recipe for electric cook- 
ing which we are glad to get, espe- 
cially as though different from usual, 
is not expensive.) 

To Fry Fish. Cost. 

12 small trout $0.1500 

3 T flour 0027 

y 2 t salt 0002 

1 egg 0417 

Wool fuel to cook 15 min. (y z 

use) 0035 

Enough for 4 people $0.1981 

Or 5 cents each. 

Cut the heads off. Clean well; if 
the fish is very large take backbone 
out. Dredge the pieces with flour, 
then brush over beaten egg. Then 
sprinkle flour over them and put in 
hot lard. When brown on one side 
place a plate over them and turn on 
the plate, then put back in the pan 
and they won't become broken. Put 
back on stove and brown. Serve hot. 
■ — Mrs. J. L. Egger, Grants Pass, Or. 

(Above are Grants Pass prices. That 
is a very valuable suggestion to keep 
fish from breaking.) 

Pickled Smelt. 

To many who salted smelt this 
spring or summer, this makes a nice 
change and luncheon relish. 

Soak over night, or until sufficient- 
ly fresh by changing waters, as many 
smelt as will fill a moderate size oval 
dish (after draining or drying), add a 
little mustard seed, a few cloves, a 
few small red peppers, two or three 
bay leaves, a little mustard or any 
other spice liked, then cover with 
good vinegar and steam one hour or 
less. Eat cold. Will keep a week or 
more in cool place. — Mrs. E. A. Fair- 
child, 1974 East Pine street, city. 



Phone Your Want Ads to The Telegram- 
Broadway 200, A 6701 



106 



TELEGRAM CONSERVATION COOK BOOK. 



Cod Fish 



Codfish Souffle. Cost. 

2 lbs. black cod $0.2500 

1 t salt 0003 

% t pepper 0010 

1 T butter 0156 

2 eggs (preserved) 0600 

2 c skim milk 0125 

Wood heat, to bake 20 minutes 

( y 2 use) • -0055 

Cost for six persons $0.3449 

Or less than 6 cents each. 

"Wash and skin fish and run through 
meat chopper; bring milk to boil, add 
fish, butter and seasonings; stir in 
unbeaten yolks of eggs; beat whites 
to stiff froth and fold in lightly; bake 
in casserole without cover 20 minutes. 
Sufficient for six persons. — Mrs. 
Shard. 

Fish and Potato Mold. 

Take equal parts of cooked fish and 
cold mashed potatoes; two or three 
ounces of butter, salt and pepper to 
taste. 

1. Flake the fish and remove the 
skin and bones. 

2. Remash the potatoes and melt 
the butter. 

3. Pound the fish, potatoes and but- 
ter together until quite smooth. 

4. Add the seasoning and press the 
mixture into a mold. 

5. Turn the shape out into a dish 
and place it in the oven. 

6. Brown on all sides. Time, about 
% of an hour. 

7. Serve very hot, garnish with 
parsley. — I. G. C. 

(We will be very glad of economi- 
cal suggestions without prices, like 
the above, at any time, for using up 
the left overs.) 

Cod Fish Balls. 

Cost. 

1 c salt cod $0.0468 

2 c potatoes 0250 

1 egg — at 50c a doz 0417 

1 t salt 0003 

Vs t pepper 0010 

Gas, 30 min 0057 

Cost to serve 6 persons $0.1205 

Cost to serve 1 person 0200 

— Mrs. R. C. Day. 

Fish Balls Cost. 

1 T flour $0.0009 

1 T butter 0156 

Vs c milk 0134 

1 c flaked fish, left over 0000 

2 eggs 0833 

% t salt 0003 

Vs t pepper 0010 

3 T fat for frying 0468 

Gas, 15 minutes 0029 

Cost for 4 persons, beside 

left over $0.1642 

Or 4 cents each. 



Make a sauce of butter, flour and 
milk. Cook until quite stiff. Mix 
well with 1 cupful flaked fish and 
add two well beaten eggs and salt and 
pepper. This should be of consistency 
of a thick batter and when dropped 
into or on boiling hot fat will puff 
up light and delicate. — Mrs. L. M. 
Welch, 1351 East Lincoln street. 

Codfish Gravy. 

Cost. 

Vt lb. dry codfish $0.0500 

1 T butter 0156 

iy 2 c milk 0402 

V2 c water 0000 

1 t salt 0003 

Vt. t pepper 0021 

2 T flour ',. .0018 

Gas, 20 minutes 0038 

One pint of gravy costs $0.1138 

Soak the fish about an hour, then 
pick in flakes. Put in frying pan, 
cover with cold water and bring to a 
boil. Then drain off all but about a 
half cup of the water, add the milk, 
butter, pepper and salt. When it 
boils stir in the flour, which has been 
mixed smooth with cold water, boil 
about three minutes and serve. — Mrs. 
L. M. Welch, 1351 East Lincoln street. 

Dried Fish Chowder. 

This is another war time cooking 
recipe — much cheaper than the one 
we had previously. 

Cost. 

V2 lb. salt fish (20c lb.) $0.1000 

4 c potatoes 0500 

Vs lb. salt pork (38c lb.) 0467 

1 small onion (%c) 0062 

4 c skim milk (10c gal.) 0250 

Vt lb. crackers 0450 

Gas, for % hr 0086 

2 qts. chowder costs $0.2815 

One quart costs 14c, one cupful, 3% 
cents. 

One-half pound salt fish, 4 cups po- 
tatoes, cut in small pieces, 2 ounces 
salt pork, 1 small onion, chopped, 4 
cups skim milk, 4 ounces crackers. 

Salt codfish, smoked halibut or 
other dried fish may be used in this 
chowder. Pick over and shred the 
fish, holding it under lukewann 
water. Let it soak while the other 
ingredients of the dish are being pre- 
pared. Cut the pork in small pieces 
and fry it with the onion until both 
are a delicate brown, add the potatoes, 
cover with water, and cook until the 
potatoes are soft. Add the milk and 
fish and reheat. Salt, if necessary. It 
is well to allow the crackers to soak 
in the milk while the potatoes are be- 
ing cooked, then remove them, and 
finally add to the chowder just before 
serving. 



FISH AND SEA FOOD. 



107 



Sea Food 



Clam Chowder — 7 Recipes. 
Third Prize — For the best soup or 
chowder made of any fish or sea food, 
was won by Mrs. F. N. Taylor. 

Clam Chowder. 

Cost. 

Salt pork, V 2 lb $0.1000 

2% lbs. potatoes 0625 

V2 lb. onions 0166 

1 can clams (minced) 1500 

1 pt. milk 0600 

1 T salt (about) 0008 

Fuel, wood fire (1 hour, % use) .0143 

Cost $0.4042 

Amount, two quarts, or 5 cents per 
cupful. 

Cut salt pork (or bacon) in cubes, 
fry out. Put in sliced onion and fry 
until slightly brown. Add diced pota- 
toes, a quart and a half of water and 
cook until potatoes are tender. Add 
clams, simmer 15 minutes, put in 
milk, bring- to a boil and serve with 
bread croutons. — Mrs. F. N. Taylor, 
5511 Fifty-second avenue Southeast. 

Clam Chowder. 

Cost. 

1 c milk $0.0268 

1 T butter 0156 

1 slice sart pork 0600 

1 qt. hot water 0000 

1 good-sized onion (1 T) 0016 

2 large potatoes (1 lb.) 0250 

1 pt. minced clams 1500 

1 pt. hot water 0000 

2 soda crackers 0080 

1 t salt 0003 

Va t pepper 0010 

Gas, 30 min 0057 

Cost for IV 2 qts $0.2940 

Cost per cupful, less than 5 cents. 
Cut the pork in small dice and fry 
crisp, mince onion and fry in the pork 
fat (do not let them brown), pare the 
potatoes and cut in dice. Put the 
pork, potatoes, fried onions and 
crackers broken in small pieces and 
chopped clams in the soup pot in lay- 
ers, cover with the hot water. Boil 
until potatoes are done. Add the 
milk and season with salt, pepper and 
butter. Serve at once.- — Mrs. L. M. 
Welch, 1351 East Lincoln street, city. 

Recipe for Clam Chowder. 

Cost. 

1 pt. butter clams $0.1500 

2 medium sized carrots (2-3c) . .0100 

1 large onion (1 c) 0250 

6 large potatoes (2 lbs.) 0500 

1 R t salt 0006 

1 t pepper 0083 

1 c milk 0268 

Wood heat, 1V 2 hrs., Y 2 use 0201 

Cost for 3 quarts $0.2908 

Cost per quart, 9 2-3 cents; per cup- 
ful, less than 2V 2 cents. 

Put vegetables in kettle after cut- 
ting very small, and just cover with 
water. Let cook half hour, or until 



nearly done, then cut clams in two 
or three pieces, and put in with vege- 
tables. Add salt and pepper and let 
simmer slowly about one hour. Just 
before t serving add the milk. This 
makes' a very economical and nour- 
ishing meal for five persons, eating 
heartily. 

As clams cannot be bought at all 
times, oysters can be used in their 
stead, but I have always made it with 
clams, as oysters are usually so high- 
priced. — Mrs. James Farrell, 999 East 
Morrison street, Portland, Or. 

Clam Chowder. 

„ . Cost. 

Salt pork, Vz lb $0.1000 

2y 2 lbs. potatoes 0625 

V 2 lb. onions (at 4c) 0200 

1 can clams (minced) 1500 

1 pt. milk 0600 

1 T salt (about) 0008 

Fuel, wood fire (1 hr., y 2 use). .0143 

Cost $0.4076 

Amount, two quarts, or 5 cents per 
cupful. 

Cut salt pork (or bacon) in cubes, 
fry out. Put in sliced onion and fry 
until slightly brown. Add diced pota- 
toes, a quart and a half of water and 
cook until potatoes are tender. Add 
clams, simmer 15 minutes, put in 
milk, bring to a boil and serve with 
bread croutons. — Mrs. F. N. Taylor, 
5511 Fifty-second avenue Southeast. 

Clam Chowder. 

Cost. 
Vi lb. bacon $0.1125 

2 lbs. potatoes 0500 

V2 lb. onions 0200 

6 medium carrots (2 c) 0300 

1 can minced clams 1500 

1-3 can condensed milk 0500 

1 T salt (scant) 0008 

Fuel, wood fire, 1 hour ( % use) .0102 

Cost for 6 people or 7c each. .$0.4235 
Cut bacon in cubes and fry out. 
Add coarsely chopped onions and let 
brown lightly. Add diced potatoes 
and carrots, a quart and two-thirds of 
water and cook until vegetables are 
tender. Add condensed milk, clams 
and salt, bring to boil, then set on 
back of stove to simmer till ready to 
serve. Serve hot with salted wafers 
or bread croutons. 

This will serve six people with a 
goodly supply. — Mrs. I. H. Crawford, 
Maplewood, Or. 

Clam Chowder. 

I have been very much interested 
in your work and will gladly add my 
way of making clam chowder, which 
is a little different from any I have 
seen, as so many have told me it was 
the best they ever tried. 

Cost. 

1 cup clams, minced $0.0500 

V2 lb. salt pork, diced 1000 



TELEGRAM CONSERVATION COOK BOOK. 



1 pint milk 0600 

2 c potatoes, diced 0250 

1 c tomatoes 0267 

1 carrot ( Vz c), diced 0075 

1 onion (y> c), diced 0125 

1 T salt 0008 

1V 2 quarts water 0000 

Fuel y 2 hour, wood, (% use).. .0070 

Cost '.$0.2895 

Enough for six people costing- a lit- 
tle over 4 2-3 cents each. 

Fry the salt pork (or bacon) light- 
ly, adding the onion, then IY2 quarts 
water, vegetables and seasoning and 
cook till tender. Now add the milk, 
slightly thickened, and you have a 
most appetizing, as well as nutri- 
tious, meal. Many would like a dash 
of red pepper. — Mrs. Hembree. 

Clam Chowder. 

Cost. 

2 c skim milk $0.0125 

1 lb. potatoes 0250 

3 small slices bacon 0600 

1 onion (about 1 T) 0016 

1 can clams 1500 

1 T salt 0008 

1 bay leaf 0001 

6 allspice 0001 

1 qt. water 0000 

Wood fuel, 1 hour (% cost)... .0102 

Cost for two quarts $0.2598 

Thirteen cents per quart, or 3% 
cents per cupful. 

Fut potatoes, cut fine, onion and 
bacon, cut fine, to cook covered with 
water; when done add the milk, 
clams, bay leaf, allspice and salt; let 
simmer for about 15 minutes and 
serve. This is both good and nourish- 
ing. — Mrs. E. J. Hawkins, Kalama, 
Wash. 



Second Prize — For the best method 
of cooking and serving any other sea 
food or fresh water food, aside from 
fish (such as clams, crabs, oysters, 
lobsters, crawfish, eels, etc.) — not in 
soups or chowders. This was won by 
Mrs. G. Spencer, 1260 East Davis 
street. Mr. Theonen says of this: 
"This makes a dandy pie, a little on- 
ion and thyme leaves should be added, 
and it will be very appetizing." 

Clam Pie. 

Cost. 
1% doz. razor clams (15c doz.) .$0.2250 

1 lb. potatoes (10 lbs. 25c) 0250 

2 c flour 0296 

1 T salt 0008 

y 2 t pepper 0042 

1 T butter 0156 

1 T lard 0156 

Gas, simmering 30 minutes 0020 

Gas, oven medium 15 minutes.. .0064 

Enough for six people $0.3242 

Or 5 1-3 cents each, as this makes 
a delicious, large pie. 

Chop the clams into small pieces, 
bring to boiling point in their own 
liquor, then set back to simmer for 30 
minutes; cut the potatoes into slices, 
put them in the clams with half tea- 



spoonful salt, quarter teaspoonful 
pepper and one teaspoonful butter; 
make a crust with the two cupfuls of 
flour and one tablespoonful lard, half 
teaspoonful salt, two-thirds cupful 
cold water; line a pudding dish half 
way up the sides; turn a small teacup 
bottom up in the middle of the dish 
to keep up the top crust; put the 
clams and potatoes in with spices and 
one cupful of hot water; put on top 
crust, bake 15 minutes and serve. — 
Mrs. G. Spencer, 1260 East Davis 
street, city. 

Casserole or Scalloped Clams. 

Cost. 

y 2 c clams $0.1250 

11 crackers 0412 

1 cup milk 0268 

1 T butter 0156 

1 T salt 0008 

1 t pepper 0083 

Gas to bake 45 minutes (% use) .0110 

Serve 6 people for $0.2288 

Or less than 4 cents each. 

Butter casserole or round baking 
pan lightly but evenly; line bottom of 
pan with crushed cracker crumbs; put 
rest of crushed crumbs into another 
dish and mix clams, salt and pepper 
until clams are evenly distributed. 
Put this mixture into baking dish and 
dot with butter. Cover with milk and 
bake immediately in medium oven. I 
figure only V 2 cost of gas as I bake 
potatoes or tomatoes at same time. 
Canned clams are nice but prefer 
razor or the butter clams which are 
richer in flavor and cheaper. — Mrs. F. 
L. Sadler, 2202 E. Morrison street. 

Scalloped Clams. 

Cost. 

1 can minced clams $0.1500 

V 2 dozen crackers 0160 

iy 2 c milk 0402 

1 T butter 0156 

Vs t pepper 0010 

1 t salt 0003 

Gas baking V2 hour 0110 

Cost for 4 persons $0.2341 

Or 6 cents each. 

Fresh clams may be used, if cleaned 
and put through grinder. In buttered 
baking pan put layer of clams, layer 
of crackers, sprinkle with salt and 
pepper, dot with butter till all are 
used. Cover with milk to within one 
inch of top. Bake about 30 minutes. 
— Mrs. L. M. Welch, 1351 East Lincoln 
street. 

Creamed Clams. Cost 

1 can clams $0.1250 

1 pt. milk 0535 

3 T flour 0027 

1 T butter 0156 

1 t salt 0003 

% t pepper 0010 

6 small slices bread 0300 

Parsley to garnish 0000 

Gas, 10 min. for toast 0019 

Gas. 15 min. for clams 0028 

Serves 6 people $0.2328 

Less than 4c per portion 0388 



FISH AND SEA FOOD. 



Blend the flour with a little milk 
and add to hot milk. Add clams, salt, 
pepper, and butter. Cook a few min- 
utes. Toast the bread and trim 
neatly. Lay each piece on an indi- 
vidual plate. Cover with creamed 
clams. Garnish with parsley. — Mrs. 
Metzger. 

Clam Fritters. 

Cost. 

Vz cup clams $0.1250 

1 egg 0487 

% cup milk 0201 

2-3 c cracker crumbs 0008 

1 t salt 0003 

1 t pepper 0083 

2 T lard for frying 1 ...' 0175 

Gas, 20 min 0038 

Makes 12 large fritters $0.2245 

Run clams two times through chop- 
per. Beat egg until real light. Add 
clams, crumbs (rolled fine), salt, 
pepper and milk. Fry immediately in 
hot griddle, using 1 T of batter to 
each fritter. Use either fresh butter 
or razor clams or canned minced 
clams. Fresh clams are always richer 
in flavor and cheaper. Butter clams 
can be bought cleaned and ready to 
use. — Mrs. F. L. Sadler, 2202 East 
Morrison street. 

Clam Fritters. 

(A Combination Recipe.) 

Cost. 
2 doz. razor clams (% cost at 

15 cents per doz.) $0.2250 

1 egg (at 50c per doz 0416 

2 c bread crumbs 0300 

1 T salt (about) 0008 

Fuel 30 min. wood (% use) 0143 

2 doz. fritters cost $0.3117 

Cost per doz., 15 ^ cents. 

Amount 2 dozen average size. Save 
out necks of clam for broth (V* cost), 
put remainder through food chopper, 
then drain off surplus broth and put 
with necks. To minced clams add egg, 
bread crumbs and salt. Mix well and 
drop by spoonfuls on well-greased 
griddle. Fry brown and turn. Serve 
hot, with or without lemon garnish. 
— Mrs. F. N. Taylor. 

Clam Nectar. 

Cost. 
Neck of clams (% cost clams) .$0.0750 

Salt, 1 t 0003 

Butter 1 t 0156 

Fuel, 1 hr. ( % use) 0140 

Cost $0.1049 

Amount, 1% quarts, or 1% cents per 
cupful. 

Put clam necks through food chop- 
per; add broth saved from clams; 
cover with six cupfuls of cold water 
and simmer one hour. Add salt and 
butter and serve very hot. — Mrs. F. N. 
Taylor. 



Oyster Fricassee. 

For second prize — Cost. 

1 pint oysters $0.6000 

2 T butter 0312 

Vs t white pepper 0010 

1 t salt 0003 

Sauce — 

2 T flour 0048 

2 T butter 0312 

1 c milk 0268 

1 c oyster liquor 0000 

1 egg, at 50c dozen 0417 

1 t lemon 0063 

Gas, 30 minutes 0057 

Cost of one quart $0.7490 

Or about 9% cents per half cupful. 

Place first ingredients, except oys- 
ters, in a saucepan. When hot add 
oysters, cover and shake pan; when 
oysters are plump, drain and place 
where they will keep hot. Use liquid 
in pan in sauce. 

Make sauce, add oysters and heat. 
Serve in toasted bread boxes or Swed- 
ish timbale cases. — Mrs. R. C. Day. 

Oysters With Macaroni. 

Cost. 

Oysters and oyster liquor $0.2000 

1 c macaroni (6 oz. at 8 l-3c) . . .0950 

V 2 c milk 0134 

1 T butter 0156 

1 t salt 0003 

Vs t pepper 0010 

1 T flour 0009 

Gas (simmering), Vz hour 0050 

Oven (medium) Vz hour 0150 

1 quart or 4 helpings $0.3462 

1 cupful or one helping 0865 

Cook the macaroni until tender, 
blanch it in cold water. Melt the but- 
ter, but do not brown, add flour and 
rub until smooth. Pour in the milk, 
and oyster liquor and stir until thick- 
ened. Now place a layer of maca- 
roni in greased casserole, add layer 
of oysters, season, fill dish with al- 
ternate layers, pour the sauce over 
top and bake Vz hour in medium oven. 
— Mrs. J. L.. Ringo, 819 East Burn- 
side street. 

Clam or Oyster Bisque. Cost 

1 T butter $0.0156 

2 T flour 0018 

3 c hot milk 0804 

2 t salt 0006 

Vs t pepper 0010 

Minced parsley (if liked) 0000 

1 can clams or oysters 1250 

Gas, 15 minutes 0028 

Makes about 5 cups, cost of. $0.2272 

Or about 4%c per cup. 

Drain the oysters or clams and 
wash. Strain the liquor through a 
cloth to remove the sand. Heat the 
oysters or clams in their own liquor. 
Make a white sauce of the butter, 
flour and 1 c milk. Add balance of 
the milk, the clams or oysters with 
the liquor, salt, pepper and parsley. 
Serve hot. — Mrs. Metzger. 



A Laugh a Minute From Mutt and Jeff Daily 



Additional Recipes 



Poultry 

and 

Wild Game 



Poultry and Wild Game 

i 

POULTRY 

J I. Turkey — Roasted, Fricasseed. 

II. Chicken — Roasted, Stewed, Southern, Escalloped, Panned, 
Fricasseed with Macaroni, En Casserole, Chicken Pie 
with Noodles, Breaded, Croquettes, Fried, Jelly. 

III. Goose — Roasted. 

IV. Squab — En Casserole. 
V. Duck — Roasted. 

WILD GAME 

I. Wild Duck— Roasted. 
. II. Belgian Hare (listed with wild rabbits) — Panned. 

III. Rabbits — Selecting Rabbits, Cooking Rabbits, Baked or 

Roasted, Stewed, Pie, Casserole, Fricassee, Fried, Spiced, 
Mince Meat. 

IV. Pheasants — Stewed, Roasted, Fried. 
V. Prairie Chicken — Steamed. 

VI. Quail— On Toast. 



Turkey — the King of Fowls 



Preparing Fowls. 

In preparing' chickens, ducks, tur- 
keys, or wild fowls, I always treat 
them to a bath with Ivory soap and 
warm water, using- a brush or clean 
white cloth to scrub them with. Rinse 
well and draw. 

If fowls are bought on the market 
be sure to wash well. I have seen 
people scald them in very filthy tubs 
and pails. 

Where fowls are to be cut up be- 
fore cooking always unjoint them, 
then there will be no danger of kill- 
ing your family or friends on small 
pieces of bone. Cut the breast bone 
lengthwise and crosswise with a very 
sharp knife. — Mrs. W. W. Williams. 

Roast Turkey — Medium Size. 

I — Oyster Stuffing. 

Cost. 

2 c bread $0.0300 

1 pt. oysters 6500 

1 large onion ( V 2 c) 0083 

V2 c melted butter or fat from 

turkey 0125 

1 t sage 0083 

1 t salt 0003 

Vs t pepper 0010 

Cost of oyster stuffing $0.7104 

To make oyster stuffing use one 
small loaf baker's bread; crumble 
bread very fine; add hot water enough 
to moisten it; cover tight; mince one 
large onion; add one pint of oysters, 
half cup melted butter, one teaspoon 
sage, salt and pepper to taste. Mix 
all together, stuff the turkey and 
sew up. Stuff the breast also, where 
the crop has been, and sew up. 

II— Turkey. 

Cost. 

8 lbs. turkey (35c lb.) $2.8000 

V2 c butter to rub over 1250 

1 t salt 0003 

Vs t pepper 0010 

2 T flour to dredge 0018 

V 2 t salt 0001 

Wood fire (3 hrs. V2 use) 0330 

Cost for 8-lb. turkey $2.9612 

Cost for oyster dressing 7104 

Cost for 22 portions $3.6716 

Cost per portion, 16% cents each. 

Figured to serve 16 people at a com- 
pany dinner, and to have enough left 
to serve a family of six the next day. 

After washing and drawing turkey, 
stuff it with the oyster dressing 
given, or any of the desired stuffings; 
then sew it up, truss and rub with 
butter, sprinkle on pepper, salt and 
flour. Put in hot oven to roast, re- 
duce the heat and put two cups of 
water in roasting pan. Baste fre- 
quently and each time dredge on 
small bit of salt and flour mixed. 
Roast 20 minutes to the pound and 20 
minutes extra. 



Or use, instead, this cheaper 

III. — Bread Dressing. 

Cost. 

'A loaf bread $0.0300 

V2 teacup butter or fat 0125 

1 egg (cooking) 0400 

1 T minced onion 0010 

y 2 t sage 0042 

Vz t salt 0002 

Vs t pepper 0010 

Cost of plain stuffing $0.0888 

Half loaf of bread; half teacupful 
butter; stir into bread; add a beaten 
raw egg and stir it in well; one table- 
spoonful minced onion; sage or par- 
sley for seasoning; a pinch of salt and 
pepper. This is excellent for fish, 
meat or fowl. 

Giblet Gravy for Above. 

Boil giblets very tender (begin to 
boil early), then chop fine and add 
salt and pepper and sufficient flour 
to thicken. When turkey is removed 
s^aiqiS 8q} uo anod 'u^d 9u_} uioaj 
sufficient gravy from the pan and 
boil it. Make an ordinary gravy with 
the balance left in the pan; add one 
teaspoon parsley and serve: — Mrs. W. 
W. Williams, 1411 Rodney avenue, 
city. 

Roast Turkey and Giblet Gravy. 

Cost. 

Turkey, 10 lbs $3.5000 

Inside loaf stale bread 0600 

V2 cup melted butter 0125 

1 egg (cooking) 0400 

V2 cup rich milk 0134 

1 onion, chopped fine (1 T) 0016 

1 t salt 0003 

1 t sage 0083 

Vs t pepper 0001 

V2 cup flour (dredging) 0072 

Wood oven, heat 2% hours (% 

use) 0393 

For turkey and dressing. .. .$3.6836 
For 20 people, or 18 M> cents each. 
Serve with cranberry sauce. 

Dressing — Crumb the bread fine, 
melt butter and pour over bread 
crumbs. Mix together thoroughly. 
Beat egg and mix with V2 cup rich 
milk and add to bread. Mix as light- 
ly and as quickly as possible. Add 
seasoning and put into fowl carefully 
and not too tight. After stuffing fowl 
dust with pepper, salt and thick coat 
of flour. Place bird in roasting pan 
and fill with boiling water. Place 
fowl, breast downwards, in the pan 
as this allows the juices to run into 
the white meat, making the usually 
dry meat juicy and delicious. Turn 
the breast up about 1 hour before re- 
moving from the oven to brown. Al- 
low about 25 minutes for each pound 
and cook slowly until half an hour 
before done. Then have a very hot 
oven to brown and crisp the skin. 
Baste every ten minutes. — Mrs. H. H. 
Minard. 



TELEGRAM CONSERVATION COOK BOOK. 



For Roasting Turkey. 

Prepare your turkey the night be- 
fore. Clean and wash it, then let it 
stand in cold water one hour; then 
drain off the water and put in a cool 
place over night. In the morning salt 
and pepper it, take 2 tablespoonfuls 
of butter and rub it all over, all parts 
of it. Sprinkle flour over it, then 
take one pound of the best suet and 
cut it in strips half an inch thick and 
lay it all over the top of the turkey. 
Now put it in the roaster. Roast 3 
hours, or till it makes it nice and 
tender. 

Dressing — For dressing, take one 
cup of butter, put it in the frying pan, 
let it fry until dark brown; then take 
bread, cut in pieces, let it fry until 
brown. Then add one large onion, 
chopped fine, sticks of celery, salt, 
pepper, sage and enough water to 
make it ready for use, as stuffing. 
You will find this delicious. — Mrs. R. 
E. Crome, Mt. Angel, Or. 



Fricaseed Turkey. Cost 

Left-over turkey $0.0000 

Herbs from garden 0000 

1 onion 0250 

Lemon peel (by-product) 0000 

Ys t pepper 0100 

1 t salt 0003 

1 egg yolk ( V 2 egg) 0_"00 

2 T cream 00 . 5 

Heat 002 i 

Cost to serve left-over turkey. $0,065.: 
Cut the remains of cold roast tur- 
key into slices. Place bones an- 1 . 
trimmings in the kettle with a bunch 
of savory herbs, an onion, a little 
lemon prel, pepper, salt and one pint 
of wattr. Put on stove -\nd boil 
five minutes. Remove to the. fire- 
less cooker for two hours, u. a ing one 
radiator. Then strain and lay in the 
pieces of turkey. When warmed 
inrough, beat the yolk of an egx with 
two tablespoonfuls of cream. Add 
slowly to the mixture, and when it 
thickens it is ready to serve. — Mrs. 
Williams 



Chicken— the Family Favorite 



Roasted Young Chieken. 

Cost. 

2-lb chicken at 30c $0.6000 

1 T butter 0156 

1 t salt 0003 

i/ 8 t pepper 0010 

1 T flour for thickening 0009 

Wood fuel 40 min. (% use) 0095 



Cost to serve chicken $0.6273 

Prepare the chicken for cooking 
and rub with the butter, salt and pep- 
per. Roest for 40 minutes in a hot 
oven. Put giblets in a pan or. cpo of 
the stove and boil until tender; add 
to gravy in roasting pan and thicken. 
Serve with the chicken. — Mrs. Lindahl. 

Roast < 'hit-ken and Dumplings. 

Cost. 
Hen weighing 8 lbs. at 25c $2.0000 

1 T flour for thickening 0009 

2 eggs 0080 

1% R t baking powder 0064 

Vz t salt 0002 

1 pt. flour 0291 

Wood for cooking 3 hrs. (% 

use) 0429 



Cost to serve 16 people $2.1595 

Cost for each, 13% cents. 

Take an old hen and boil until ten- 
der; lay in roasting pan with a little 
of the broth and brown a nice golden 
brown all over; remove the chicken 
and add more broth to make about 
1% quarts of gravy; thicken and drop 
in dumplings made as follows: Beat 
one or two eggs very light, add one- 
third cup of water for each egg used; 
sift in 1% teaspoonfuls baking pow- 
der (heaping), one-half teaspoonful 
salt and flour enough for a very stiff 
batter. Drop by teaspoonfuls in the 



boiling gravy, boil about six or seveu 
minutes and serve around the chicken. 
These are always light if properly 
made. 

As we live on a farm and raise 
everything we use, I am unable to 
figure out the costs. Our hens and 
roosters average six to eight pounds 
each, and that is more than a city 
family wants to buy as a rule. 

Both of these recipes I have used 
for several years and find them to be 
very good. — Mrs. O. W. Lindahl, R. 
No. 2, Linnton, Or. 

(Mrs. Rorer uses this recipe for 
dumplings by leaving out the eggs 
entirely, using 1 R t baking powder 
and 2-3 c milk or water. Cooking 10 
minutes when dropped by teaspoon- 
fuls. I drop from tablespoon and boil 
20 minutes or longer. Be careful to 
keep kettle covered tightly and boil- 
ing gently all the while.) 

Baked Chicken. 

Cost. 

3-lb. hen $0.7500 

J 2 lb. sausage meat 1000 

1 c of mashed potatoes 0116 

1 t salt 0003 

!g t pepper 0010 

V 2 t sage 0042 

1 c of Crisco to rub over 1074 

1 T flour 0009 

Gas to bake 3 hours 0660 



Cost to serve 7 people $1.0414 

Or 15 cents each. 

Mix the sausage meat and potatoes 
together, add salt, pepper and sage, 
then half a cup of hot water to keep 
it moist, take the giblets and neck, 
put on to boil in one pint of cold 



POULTRY. 



115 



water, stuff the chicken and sew up; 
rub over with the Crisco; put in roast 
pan with one quart of water; baste 
several times ■while baking; when the 
chicken is done, lift out; chop the 
giblets quite fine; thicken the gravy 
with the flour stirred smooth in half 
cup cold water; add the chopped gib- 
lets and serve. This serves seven 
people. — Mrs. G. Spencer. 

Stewed Chicken with Dumplings. 

Cost. 

1 chicken, 4 lbs $1.2000 

Water to cover 0000 

1 T salt 0008 

Gas, 2 hrs 0228 

Dumplings — 

1 egg 0400 

1 t salt 0003 

i/ 2 c milk 0134 

1 c flour 0145 

2 t baking powder 0072 

y 8 t pepper 0010 

Gas, 15 min 0028 

Parsley to garnish 0000 

Total $1,3028 

This will make 8 large dumplings, 
and, allowing Vs lb. chicken to each 
portion, will serve 8 people at 16 ^c 
each. 

Cut the chicken in pieces, cover 
with water and put on to stew. When 
partly tender add the salt. Lift the 
chicken to a hot platter and when the 
broth is boiling drop in the dumplings 
by spoonfuls, made as follows: Beat 
the egg, add salt, milk, the flour, in 
which the baking powder has been 
sifted. It should be stiff enough to be 
cut off in spoonfuls about the size of 
an egg. Place a tight cover on the 
kettle and do not lift the cover for 10 
minutes. Lift out and arrange on the 
platter with the chicken. Pepper 
lightly and pour over the platter the 
stock left in the stew pan. Garnish 
with parsley. 

If the cover is lifted on the dump- 
lings they will be very heavy and 
solid, otherwise light and very deli- 
cious. Being quite filling, dumplings 
really lessen the cost of the dish, as 
a smaller portion of chicken is needed, 
and, therefore, one chicken serves 
more people. — Mrs. W. E. Metzger. 

Stewed Chicken (Bulgarian.) 

Cost. 

3-lb. hen (25c lb.) $0.7500 

1 lb. onions 0250 

1 can tomatoes 1500 

V 2 t chili powder 0001 

1 clove garlic 0001 

1 T salt 0008 

Vs t peper 0010 

Fir wood fire, 3 hrs. (V 2 use).. .0612 

Serves 6 people at cost of.. .$0.9882 

Or 16V2 cents each. 

Cut chicken in pieces and put in 
skillet with just enough water to 
cover; let simmer until partly dry, 
then add the onions sliced; add just 
a little more water (and if chicken is 



not fat add 1 T Crisco or butter), now 
add garlic, chili powder, salt and 
pepper and cook until onions are soft; 
then add the tomatoes. It is better to 
first rub tomatoes through collander. 
It must cook until chicken is tender 
and the tomatoes the consistency of 
catchup. 

The time for cooking I could not 
give accurately, because of the dif- 
ference in the age of the chicken. This 
stew is certainly delicious, and well 
worth trying. To be served hot on a 
large platter. — Mrs. D. Sheaffer, 614 
Nehalem street, city. 

Chicken with Dumplings. 

Cost. 

3V2 lbs of chicken (25c lb.) $0.8750 

2 c flour 0282 

1 t Crisco 0087 

1 egg 0400 

1 t baking powder 0036 

1 t salt 0003 

1 c milk .- 0268 

% t pepper 0041 

1 onion (1-3 c) 0056 

Gas to stew 3 hrs 0342 

Cost $1.0265 

Cut the chicken up and put on to 
cook in one and a half quarts of hot 
water; add salt and pepper and onion 
sliced; when boiling turn gas down 
and cook slowly; when it has cooked 
two hours and a half make the dump- 
lings as follows: 

Sift two cups of four, one t baking 
powder, % t salt (twice), rub the 
butter or Crisco into the flour with 
tips of fingers, beat the egg well; add 
to the milk, and mix all together, then 
drop by spoonfuls into the gravy 
from which the chicken has been re- 
moved; if the gravy has boiled away, 
add enough boiling water to make 
three pints before putting in the 
dumplings; boil without the cover for 
20 minutes. This is a never-failing 
recipe and makes dumplings light as 
a feather. This serves eight people. 
— Mrs. G. Spencer, 1260 East Davis 
street. 

Chicken Stew. 

Cost. 
4 lbs. young chicken at 30c lb. .$1.2000 

2 t salt 0006 

1 t salt 0003 

V4, t pepper 0021 

1 root celery 0300 

2 T butter 0312 

2 T flour 0018 

Fuel wood 1 hour (% use) 0204 

Serves 10 people for $1.2861 

Or about 13 cents each. 

Take two young chickens or one 
5-pound hen. Cut up and stew until 
tender. Season with salt and pepper, 
2 T butter and add celery root. Take 
2 T flour and wet with milk or water 
to thicken the gravy. Place baking 
powder biscuits in halves on a plat- 
ter. Put meat on top, pour over the 
gravy and serve. — Mrs. W. W. Wil- 
liams, 1411 Rodney avenue, city. 



116 



TELEGRAM CONSERVATION COOK BOOK 



Cream Chicken Stew. 

Cost. 

3-lb. chicken $0.9000 

1 c sweet cream 1200 

Vs t pepper 0010 

Vs t paprika 0016 

1 T flour 0009 

Parsley from garden 0000 

Wood fuel. 25 min. (% use)... .0070 

Cost of chicken stew for 6.. $1.0308 

Cost for each, 17 cents. 

Singe, clean and cut up ready to 
serve a three-pound chicken. Cover 
with boiling water and boil slowly 
for 20 minutes. 

Remove the chicken and add to the 
liquor one cup of sweet cream. Sea- 
son with salt, pepper and paprika, 
and thicken with a little flour; add 
the chicken and boil three minutes. 
Remove to the fireless and cook for 
two hours, using one radiator. When 
ready to serve add a little chopped 
parsley. — Mrs. Williams. 

Southern Chicken. 

Cost. 
3-lb. hen, at 25c lb $0.7500 

2 lbs. tomatoes, 4c 0800 

V2 c cream 0500 

1 T onion juice (1 c minced 

onion) 0025 

1 T flour 0009 

1 T vinegar 0016 

1 T salt 0008 

Vz t pepper 0042 

Gas, one hour 0255 

Slow, 2 hours (% on) 0220 

Cost $0.9375 

This is plenty for seven people, or 
13% cents each. 

Cut the chicken in pieces and roll 
in flour. Have skillet ready with two 
T of melted butter, put in the chicken, 
season with salt and pepper, pour 
over all half a cup of cream, cover 
tightly, place in a hot oven and cook 
one hour, then turn the gas as low 
as possible and cook two hours more. 
Remove the cover and let brown a 
few minutes. Peel and slice 2 lbs. 
of tomatoes and cook 10 minutes, 
strain through a colander, season 
with a tablespoon of onion juice and 
one of vinegar. Place on the stove, 
thicken with one T flour stirred 
smooth in half a cup of cold water; 
boil up good and serve.— Mrs. Spencer. 

FIRST PRIZE. 

Southern Chicken. 

Cost. 

1 chicken (about 3 lbs.) $0.7500 

2 lbs. tomatoes, sliced and 
peeled 1000 

% lb. lima beans (can use but- 
ter beans) 1500 



1 qt. corn cut from cob (or 1 

can of corn) 1500 

4 qts. water 0000 

1 head of celery, cut fine 0500 

1 c milk 0268 

2 t sugar 0008 

1 T salt (or more, to taste) 0008 

2 small red chili peppers (15c 

lb.) 0500 

1 bay leaf 0001 

Vz t pepper 0042 

1 medium-sized onion (y 2 c) . . . .0125 
6 medium-sized potatoes, sliced 

or diced (IV2 lbs.) 0330 

Vz package of fine noodles 0500 

Gas, 3% hrs. (simmering) 0140 

To serve 14 people $1.3922 

Or about 10 cents each. 

Method — Cut chicken as small as 
possible, place water in large kettle 
and let boil for three minutes, add 
onions, beans, corn, potatoes, chicken 
and spices. Cover tightly and cook 
very slowly for two and a half hours, 
stirring frequently from the bottom. 
Add tomatoes, sugar and celery, and 
cook for another half hour or even 
three-quarters. Fifteen minutes be- 
fore serving add the milk and the 
noodles. Southern chicken, when 
ready to serve, should be thick, and 
is more easily served in large soup 
dishes or plates. 

This is very delicious, as our boys 
in the South can probably tell you so. 
Sufficient for at least 14 good-sized 
soup plates average about 10 cents 
per plate, and you have had a good 
big meal when you are through. In 
place of the chicken you can substi- 
tute rabbit or squirrel. — Mrs. P. J. 
Mahan, 1065 Tillamook street. 

Chicken a la King. 

Cost. 

4-lb. chicken $1.2000 

1 can French mushrooms 4500 

1 can peas 2000 

Vz can pimentoes 0750 

Vz c butter 1250 

6 T flour 0054 

1 c cream 1500 

2 c chicken stock 0600 

1 t salt 0003 

Vs t pepper 0010 

Cost of electrical range 2 hrs.. .0206 

Total $2.2873 

Wash and prepare chicken as usual. 
Disjoint all joints, cut breast in two, 
parboil one hour or until tender. Cut 
mushrooms and pimentoes up. Make 
thick sauce of the flour, butter, 
cream and chicken stock, salt and 
pepper to taste. Add chicken, mush- 
rooms, peas, pimentoes to the sauce, 
and heat thoroughly in a double 
boiler, one hour. If pimentoes are not 



The Telegram Market Page Is the Farmer's 

Guide 



POULTRY. 



desired they may be left out. — Mrs. 
J. H. Sroufe, 611 E. 37th North, Port- 
land, Or. 

(We are very glad to have this 
recipe for cooking- with electricity, 
and hope to hear from others with 
electric ovens, who perhaps prepare 
their fowls a little more econom- 
ically.) 

Escalloped Chicken or Turkey. 

Cost. 
Cold chicken or turkey (left 

over) $0.0000 

2 c cold boiled potatoes 0298 

1 pint milk 0535 

1 egg (cooking-) 0400 

1 t salt 0003 

V& t pepper 0010 

1 T chopped parsley (from 

garden) 0000 

1 c cracker crumbs 0500 

1 T butter 0156 

Fuel 1 hour wood (,V 2 use) 0170 

Serves 6 people at cost (be- 
side chicken) of $0.2072 

Or 3 2-3 cents each. 

Cut cold boiled potatoes into small 
pieces. Remove all the meat left on 
a cooked chicken and cut it into small 
pieces (using about equal parts po- 
tatoes and chicken). Make a sauce of 
1 pint of milk and 1 beaten egg, sea- 
soned with a little salt and pepper. 
Put a layer of meat in a pudding 
dish, then a layer of potatoes, then 
sauce to cover them, then another 
layer of meat and potatoes and sauce. 
Cover with cracker crumbs mixed 
with 1 T butter. Bake one hour and 
serve. — Mrs. W. W. Williams. 

Panned Chicken. 

Select a fat fryer, this time of year 
weighing three pounds dressed. 

Cost. 
1 chicken, 3 lbs., at 30c $0.9000 

3 T oil 0300 

1 T flour 0009 

% pt. milk, top of bottle 0268 

1 t salt 0003 

% t pepper 0010 

Fire to cook 1% hrs. (% use). .0215 

Cost to serve six people $0.9805 

Or 16 1-3 cents each. 

Place little flour in dish. Pluck, 
singe and wash your chicken, then 
open it down one side, right through 
ribs, and open out flat all in one 
piece. After removing entrails, wash 
clean inside and wipe dry. Then rub 
all over inside and out with 1 table- 
spoonful oil. Then dredge with flour 
containing 1 teaspoonful salt. Have 
rest of oil in dripping pan, lay chicken 
in, sear but do not brown, turn and 
sear again. Pour in a little hot water, 
cover closely and place in oven. When 
tender remove top and brown slightly. 
When done remove to platter, add % 
pint rich milk to gravy, let boil up 
once. If too thick add little water. 
Serve with, not on, chicken. Black- 
berry jam goes well with this or cur- 



rant conserve. Add boiled and chopped 
giblets to the gravy. — Mrs. Turner. 

(Mrs. Turner asks for the date of 
our work on stews. It was the first 
week in October. We had some fine 
recipes well worth trying.) 

To Pan Chicken. 

i- ,, , . , Cost. 

5-lb. chicken, at 30c lb $1.5000 

1 t salt 0003 

2 T flour 0018 

Vs t pepper 0010 

1 T butter 0156 

Water to Vz depth of chicken.. .0000 
Fuel, wood, 2 hrs. (% use) 0402 

To serve 10 people $1.5589 

Or about 16 cents each. 

Unjoint the chicken; place in the 
roasting pan. Sift the flour, salt and 
pepper over it, and add the butter in 
bits. Put in water to half the depth 
of the chicken in the pan. Cover the 
roaster and roast to a dark brown. 
The time of cooking will depend on 
the age of the fowl. — Mrs. W. W. 
Williams. 

Chicken Fricasse. 

1 3-lb. hen at 25c lb $0.7500 

Thyme from garden 0000 

1 onion, medium size (V 2 c) !oi25 

2 T flour 0018 

\, t salt 0003 

Vs t pepper 0042 

2 c milk 0535 

Drippings, 1 T ." 'oiOO 

Gas oven 2 hrs. (.255 per hr.) .0510 

Will serve 7 persons for $0.8833 

Or a trifle more than 12%c a por- 
tion. 

Cut chicken in pieces and roll in 
flour. Place in roasting pan or heavy 
iron skillet. Place in hot oven with 
small bits of drippings here and there. 
I prefer sausage or bacon drippings. 
Brown well. Add water to fill pan 
two-thirds to cover and cook in me- 
dium hot oven. A.di .-nion, minced 
fine, and thyme abouc three-quarters 
of an hour before taking up, and 20 
minutes before serving and flour, 
pepper, salt and milk mixed smooth. 
This makes a rich, creamy gravy. No 
matter how old the hen, it can be 
made tender and delicious by this 
method. I have allowed time for 
cooking the average market hen, but 
young chickens do not require so 
much time, very old ones may need a 
little longer, that you can determine 
by testing. The thyme may be omitted 
and if liked parsley or other herbs 
used. — Mrs. H. C. Fixott, 1122 East 
Mill street. 

For Fireless Cooker. 

Mrs. W. W. Williams, in sending in 
more recipes, says: 

A few recipes for the fireless cook- 
er might find favor with the busy 
housewife or these may be used for 
an electric oven. 



118 



TELEGRAM CONSERVATION COOK BOOK. 



Fricasseed Chicken. 

Cost. 

4-lb. chicken, at 30c $1.2000 

1 T flour 0009 

1 tsalt 0003 

2 T butter 0312 

1 T flour 0009 

% c milk 0134 

1 tsalt 0003 

y t pepper uuiu 

Wood fuel.'l hour (.Vz use) -0143 

Cost to serve 8 people $1.2623 

Cost for each, nearly 16 cents. 

Dress, clean and cut for serving. 
Flour and salt slightly. Brown quick- 
ly in butter over a hot fire; cover 
with boiling water and boil gently for 
one-half hour. 

Place in fireless cooker without re- 
moving cover and leave for three 
hours. Take from fireless and make 
gravy with liquor by adding one ta- 
blespoonful of flour, rubbed smooth in 
y 2 cup milk; salt and pepper to taste. 
Let it come to a boil on stove and 
serve with hot biscuit. — Mrs. Will- 
iams. 

Chicken and Macaroni. 

Enclosed find a recipe entered for 
first prize in the contest for this 
week: 

Cost. 

2 lbs. chicken (30c) $0.6000 

1 package macaroni 1000 

1 can tomatoes 1500 

1 small onion (IT) 0016 

2 T lard 0312 

4 t salt 0012 

V 2 t pepper 0021 

Wood, 1 hour ( % use) 0143 

Cost for 8 persons $0.9004 

Or 11% cents each. 

Prepare and fry chicken in the lard 
or butter. While the chicken is fry- 
ing, boil macaroni in salted water un- 
til tender and drain. Remove chicken 
from pan and add water to make 
about a pint of gravy. .Strain and add 
the tomatoes. Return chicken to the 
pan and cook 10 minutes longer. Now 
pour over macaroni and serve. This 
will serve about eight persons and 
makes a meal in itself. We raise most 
of the things we eat and our wood 
doesn't cost anything, so am unable 
to figure in the cost of it. The other 
prices I took from the paper. — Fannie 
Lindell, Holbrook, Or. 

(Mrs. Lindell is mistaken in saying 
her wood doesn't cost her anything. I 
lived three years on an Oregon ranch, 
and know my husband put in many 
hard day's work with hired man and 
team part of the time in getting the 
wood, and "time is money," even more 
so on a farm than elsewhere, because 
scarcer there. Oregon wood burns up 
so quickly that it is especially expen- 
sive in labor. Most farmers think 
that, considering the time required to 
■cut and market wood, it doesn't pay 



as well as other things on a farm — 
and I know that that is little enough. 
The only items Mrs. Lindell has in 
her favor in having the wood is the 
cost of hauling to town and the cost 
of delivering, unless the wood was 
hauled out of the way to her, and the 
difference between the buying and 
selling price at the wood yards. This 
applies exactly the same to all the 
produce on the farm. Think this out, 
farmers' wives, and realize that every 
single thing you use on your farm has 
a very real value, though you don't 
pay actual cash for it.) 

Chicken en Casserole. 

Cost. 

4 lbs. hen $1.0000 

1 T flour 0009 

1/2 c lard 0750 

1 t salt 0003 

Gas to fry V 2 hour 0057 

1 c milk 0268 

1 c water 0000 

Gas 2 hours in oven 0510 

Cost to serve six $1.1597 

Or 19 1-3 cents each. 

After washing and drawing the hen, 
joint it, roll in the flour and fry a 
golden brown, salt it. Put the re- 
maining drippings away for gravy 
next day. Place the pieces of chicken 
in a casserole or baking dish, pour the 
milk over and add water, if necessary, 
to cover. Simmer in oven two hours 
and serve in same dish. There will 
be gravy from the milk. This is a 
splendid way to cook old chickens to 
make them tender, and makes a fine- 
tasting dish. — Mrs. I. L. Ringo, 790 
East Ankeny street. 

Brown Chicken Pie. 

Cost. 
1 good fat hen, weight 5 lbs. . .$1.2500 

1 lb. flour 0582 

iy 2 pints milk 0803 

4 t baking powder , . . . .0084 

2 t salt 0006 

Fire to cook (1% time) 3 hours .0429 

Cost $1.4404 

Serves 10 people well at a cost of 
about 14% cents each. 

Save all fat from inside of this hen. 
There should be plenty if your hen is 
the right kind. Fry out in skillet or 
iron kettle; pour off three tablespoon - 
fuls for crust. 

Roll pieces of chicken in some of 
your flour, lay in the fat, turn until 
all sides are browned, cover with 
boiling water, clap lid on quick and 
leave to simmer for 2% hours, or un- 
til meat is tender. Add salt to taste, 
pour in % pint milk or water enough 
to make gravy to nearly cover the 
pieces. Put crust on and bake a rich 
brown. 

To make crust put flour, baking 
powder and one teaspoonful salt in 
sifter; sift into bowl; pour in 1 pint 



POULTRY. 



119 



milk and 3 tablespoonfuls fat; mix 
lightly, roll and prick and put on top 
of the chicken and brown well. Serve 
with it blackberry jelly. — Mrs. Kittie 
Goodall Turner. 

(Mrs. Turner writes me that Port- 
land prices are much higher than they 
are with her near Corvallis. She says 
she can get fat hens for 22 cents per 
pound and chickens for 25 cents per 
pound. It seems rather unfair to fig- 
ure her recipe (as she did) at our 
prices, but, as I have often said, the 
value of our work is in the compara- 
tive cost of one recipe with another, 
based on the same standard of prices. 
Mrs. Turner's way of frying- out her 
fat from her hen for shortening for 
her crust sounds familiar to me. That 
is what I was brought up to do al- 
ways, and I assure you it makes a 
most delicious crust. Can you believe 
that I have seen young city women 
throw that fat away?) 

Chicken Pie. rost 

J 5 -lb. chicken $1.5000 

1 T butter (to brown) 0156 

It salt 0003 

y 8 t pepper 0010 

1 t parsley (from garden) 0000 

1 T flour 0009 

Vz c milk 0134 

1 pint flour ■ 0290 

2 t baking powder 0420 

1 T Crisco P082 

1 t salt .... ,,~ 

Wood, 2% hours ('*> Ui,e> ,1358 

Cost of chh i< >.v pie $1.6405 

Will serve 1, people and cost about 
14 cents each. 

Cut chicken in small pieces, as for 
frying, and stow in just water suffi- 
cient to ecver it, with a little salt. 
When meat begins to leave bones take 
it out. Put the meat in a pan or pud- 
ding dish; season the gravy with a 
little more salt and pepper and pars- 
ley. Thicken with a tablespoonful of 
flour; add tablespoonful butter if 
chicken is lean, and pour gravy over 
chicken. Make a baking powder bis- 
cuit dough, spread it with the hands 
until it is large enough to cover the 
pie. Place it on the meat and cut a 
large cross in the middle of crust; 
bake until crust is a rich golden 
brown, % to 1 hour. — Mrs. W W 
Williams, 1411 Rodney avenue. 

Chicken Potpie. c 

2 % c flour $0.0363 

J" 3 c i a rd 0500 

& c potatoes 0250 

2% lbs. chicken (at 30c) .'.'.'. \ '. '. '7500 

' . Balt 0003 

v 8 t pepper 0010 

2 hours gas 0510 

Cost to serve 6 people $0 9136 

Or 15 cents each 

Mix flour, lard and Y 2 teaspoonful 
salt, add enough water to mix like pie 
dough. Roll out % inch thick, cut in 



3-inch squares. Cut one large round 
piece to fit kettle, with slits cut in 
to let steam escape. Leave part of 
chicken in the kettle, then add part 
of the potatoes which have been 
sliced, then a layer of dough, a few 
pieces of meat, and so on, using large 
piece of dough last. Cook until pota- 
toes are done, and serve. — Mrs. Nat 
Smythe. 

Chicken with Sonp and Noodles. 

A favorite dish with us. 

Cost 

3-lb. hen (25c lb.) $0.7500 

1 T salt... 0003 

1 onion, medium (14c) 0083 

1 carrot, medium (^c) 007^ 

1 turnip, medium (i£c) 0063 

Water (about 2 quarts) oOin 

Parsley out of garden onof> 

Cost of cooking ( y 2 heat) Q>$C t 

Cost for 6 people $» 8010 

Cost for each, 13 : / 2 uc;.:s. 

Cut the chicken in puces, let cock 
about half done, when tho other 
things should be added; then finish 
cooking. The noodles may be made 
by any favorite recipe and dropped in 
.1 few minutes before serving. — May S 
Hembree, 194 Boundary avenue. 

Breaded Chicken. Cost 

2 lbs chicken $0.6000 

1 c cracker crumbs (18c lb.).. .0450 

1 c bread crumbs (6c lb.) 0150 

1 t salt. 0003 

l t parsley in garden 0000 

3 T Crisco 0246 

V2 pint milk 0268 

Wood fire, 3 hours ( V2 use) 0107 

Cost $0.7624 

Preparing breaded chicken: Dis- 
joint a tender chicken as for fricassee. 
Season 1 cup of fine cracker crumbs 
with a level teaspoonful salt and a 
teaspoonful minced parsley. Beat one 
egg with 1 tablespoonful of milk, dip 
each piece of chicken in the esg, then 
roll in the seasoned crumbs and lay 
in a pan just large enough to allow 
the pieces to be flat. Put a bit of 
Crisco on each piece and pour in 6 
tablespoonfuls hot water. Set in the 
oven and baste often until tender. 
Remove chicken to a hot platter, pour 
the remaining milk into the pan, stir 
in the fine bread crumbs and let boil 
up. Pour over the chicken and serve. 
— Mrs. H. Smiley, Corvallis, Or. 

(Mrs. Smiley priced her chicken at 
20 cents per pound, Corvallis price, as 
mentioned previously.) 

Chicken Croquettes. 

1 „ 1 p* , • , Cost. 

1 c left-over chicken $0 000 

lc bread crumbs 0150 

V2 t salt 0002 

lj t pepper. ."ooio 

V2 t parsley (in garden) 0000 

V2 c chicken stock 0000 

1 egg 0400 



120 



TELEGRAM CONSERVATION COOK BOOK. 



1 c bread crumbs (for rolling) .0150 

1 egg 0400 

V 2 c lard to fry 0750 

Fuel, 1 hour (y 2 use) 014 3 

Cost of preparing croquettes.$0.2005 
One cupful finely chopped chicken, 

1 cupful finely sifted bread crumbs, 
% teaspoonful salt, % teaspoonful 
pepper (white), % teaspoonful 
chopped parsley; % cupful stock, 
made by boiling the bones of the 
chicken. Heat all together and £tir 
in 1 beaten egg. When cold, form 
into croquettes, roll each in fine bread 
crumbs, then in beaten egg, and then 
in bread crumbs again. Put them 
carefully into the frying basket and 
plunge it into smoking hot fat for 
two minutes and serve hot. — Mrs. W. 
W. Williams. 

Chicken Over Six Months Old. 

Unjoint chicken; dip in flour. Put 
3 tablespoonfuls of shortening in the 
pan, and when it is very hot put in 
the chicken. As soon as it is brown 
on one side turn. When well browned 
add 1 cupful of hot water and set 
back on the stove, where it will cook 
steadily. Keep well covered and add 
water as needed. When well done 
remove to the platter. Add water to 
the pan to make one pint of gravy. 
To 2 tablespoonfuls of flour add 1 
teaspoonful of parsley, 2 tablespoon- 
fuls of butter; mix and add to thicken 
the gravy and serve. 

This method is also fine for rabbits, 
hare and all small wild game. — Mrs. 
W. W. Williams, 1411 Rodney avenue. 

To Fry Spring Chicken. Cogt 

2 lbs. spring chicken at 30c lb.. $0.6000 

1 egg, cooking 0400 

y 2 c cracker crumbs (% lb. at 

10c lb.) 0250 

% t salt 0002 

% t pepper 0010 

3 T Crisco 0246 

2 T flour (for thickening 
gravy) 0018 

V 2 t salt 0001 

Vs t pepper 0010 

Wood to fry 30 min. (% use).. 0102 

Will serve 6 people for $0.6989 



Wash and wipe dry. Dip in 1 beat- 
en egg and then in cracker crumbs 
seasoned with salt and pepper. Place 
in pan that contains three tablespoon- 
fuls of Crisco, heated piping hot. Fry 
to a light brown and turn. Thirty 
minutes will cook a one or two-pound 
chicken. 

Remove chicken, add 1 pint water 
for gravy, thicken with flour, add 
more salt and pepper and season with 
parsley or celery, as desired. — Mrs. 
W. W. Williams. 

Frying Chicken. 

3 lbs. spring chicken, 30c lb... $0.9000 
3 oz. Wesson oil ($1.45 gal.)... .0700 

1 t salt 0003 

Vs t pepper 0010 

8 T flour ( %c) 0073 

Fuel 25 minutes in electric Hot 

Point oven 0125 

Cost to serve 6 persons $0.9911 

Or 16 cents each. 

Clean and joint chicken, wipe dry 
with cloth. Put oil in dripping pan. 
Roll each piece of chicken in flour, 
place in pan and turn, being careful 
to cover well with the oil. Sprinkle 
with salt and pepper. Place in the 
oven close under the broiler. Brown, 
and turn so as to brown under side; 
finish with slow oven. This will serve 
six persons at a cost of 16 cents each. 
— Mrs. C. M. Cox, 677 East Ash street. 

Chicken Jelly. 

Cost. 

3-lb. chicken (hen, 25c lb.) $0 7500 

1 t salt 0003 

Vs t pepper 0010 

1 onion 0125 

1 pint water 0000 

Wood heat, 2 hours (% heat).. .0286 

Cost for chicken jelly $0.7924 

Cut chicken into neat joints, place 
in double boiler and cook gently two 
hours, or until done. Cut chicken 
from bones, into thin slices, arrange 
in a mold, return bones to pan, with 
water, salt, pepper and onion. Cook 
l A hour longer, strain and pour over 
chicken. Let jelly and serve cold, 
decorated with sprigs of parsley from 
garden. — Mrs. A. Shard. 



Goose 

SECOND PRIZE. Take 3 cups bread crumbs, 3 large 

Delicious Fruit Dressing. apples, cut fine; 1 cup dried whole 

Cost. prunes, which have been soaked over 

3 c bread crumbs (1 loaf) $0.0600 night; 1 cup raisins, washed and 

3 large apples (1 cent each)... .0300 dried- 1 T choDDed na'-tlev % cut) 

iSBBHJJUft&Wtt:::: :8!S5 E& Vt^^V^PvtP 

1 T chopped parsley (garden) . . .0000 Pepper, 2 teaspoonfuls salt. Moisten 

% c sugar 0193 with V 2 cup milk or water, mix; fill 

y 2 c celery 0072 goose, place crust before opening and 

y 2 c milk (or water) 0134 sew up. This is delicious. Serve ap- 

2 t salt 0006 pi e sauce with goose. 

9 v P w,?£tl nnil If you have more stuffing than can 

" uu - uut) * be used in fowl, place remainder in 

Cost for 2 quarts dressing. . .$0.2515 baking dish and bake one hour. Serve 



POULTRY. 



121 



next day with gravy left over. — Mrs. 
W. W. Williams. 

Prune Dressing. 

Try roasting- goose filled half full 
of prunes. "Wash dry prunes and fill 
your goose half full. They will swell 
full. Place the prunes in the goose 
and put a crust of bread in the open- 
ing- before sewing- up the g-oose. Roast 
five hours for medium sized g-oose 
weighing 8 to 10 pounds. — Mrs. W. W. 
Williams. 

To Roast Goose. 

■n, .. , . COSt. 

Fruit dressing-, as g-iven above. $0.2515 

}°J^- g ' oose (at 25c lb -> 2.5000 

J T four 0009 

1 t salt 0003 

% t pepper ; oio 

5 hours in wood oven (% use). .1020 

Will serve 15 people for $2.8557 

Or 19 cents each. 

There will be enoug-h scraps and 
bones left over for soup for the fam- 
ily next day. 

To prepare a g-oose for the oven, 
wash well in water with ivory soap. 
Add one teaspoonful soda to each 
quart of water used for washing-. 
Wipe dry, dust pinch of salt and pep- 
per throug-hout inside of goose before 
putting- in the stuffing. Rub table- 
spoonful of flour, 1 teaspoonful of 
salt and % teaspoonful of pepper into 
the skin before putting in the oven. 

Those who have no roasting pan 
can make a paste of 1 quart flour and 
1 pint of water. Put on bread board 
and roll to % inch in thickness. Cover 
your fowl, that has been stuffed and 
ready for oven, and proceed as usual. 
This holds all the juice in the meat. 
If you have your goose in the roast- 
ing pan and can baste, do so. If cov- 
ered with crust, remove crust one- 
half hour before taking from the oven 
and baste. Add a little water from 
time to time and bake at least five 
hours, as this means the success of 
your goose. Make gravy same as for 
other fowls. It is not quite fair to 
charge one-half fuel used to the 
goose, as one cooks so many things 



for their dinner with the same fire 

Mrs. W. W. Williams. 

Giblet Gravy. 

?»//-//•::::::::::'«« 

iA salt 0003 

Ms t pepper 0010 

Cost extra for gravy $0.0566 

Cook the giblets of above turkey 
until tender, chop them and add wa- 
ter in which they were boiled (stewed 
down to about % pint). Put 2 table- 
spoonfuls of flour (browned flour te 
better) into a bowl, mix smooth with 
the cream on top of the milk and fill 
up with the rest of the milk. Add to 
the rest of the gravy in the pan, let 
it boil a few minutes, stirring con- 
stantly, and serve. — Mrs. Minard. 

Roast Goose. 

Goose (8 lbs.) $2.0*000 

2 cups bread crumbs 0300 

1 cup chopped apples 0200 

1 small onion, minced 0016 

1 { saIt ".0003 

It sage 0083 

% t pepper 0010 

2 T melted butter 0312 

Three or four slices bacon 0400 

Stove heat 2 hours (% use) 0286 

Cost of roast goose $2.1610 

Prepare goose the day before roast- 
ing. Steam the bird two hours before 
cooking and fill with this mixture: 
Put 2 cups bread crumbs, 1 cup 
chopped apple, 1 small onion minced, 
1 teaspoonful of salt, 1 of sage and 
Vs teaspoonful of pepper into a hot 
frying pan, with 2 tablespoonfuls of 
melted butter, and stir until apples 
and onions are cooked, and use for 
stuffing the goose, but do not fill the 
bird too full. Cover the bird with 
thin slices of bacon. Baste it fre- 
quently while baking. Allow about 20 
minutes to the pound, cooking in hot 
oven. Put a cup of water with tea- 
spoonful of salt in the pan with the 
goose when baking it. Garnish with 
parsley. Serve with spiced apples. — 
Mrs. Minard. 



Squab 

<? «m, a H?T!? b C n en Ca /? serole - . Cost. Cut each bird in two through the 

1 Pinf wifer 50 ? .^ \ [ \ \ \ [ ] \ [ ^Z back. Sprinkle with salt and Pepper. 

IT salt 0008 Arrange in a casserole. Cover with 

1 T ffo e ur Per nnnq Water - CoVer thft cas * erole an <* P'ace 

1 T butter".'.".'.'.'. 7.7.7.^! '. '.'.'.'.'. 0156 in the oven for 1% hours. When ten- 

1 T catchup ..'.'..'.'..'... !oiOO <Jer « heat the butter, add the flour; 

/$ * Paprika !0015 when light brown add the sauce from 

Gas 1 % hours -0171 the birds. Boil, add catchup. Pour 

Should serve 6 people for.. $1 5469 over the birds in the ca sserole. Sprin- 

Or nearly 26 cents each, at present kle lightly with paprika and serve. — 

prices of squabs. Mrs. W. E. Metzger. 



122 



TELEGRAM CONSERVATION COOK BOOK. 



Duck 



To Roast Duck. 

A 6-lb. tame duck (at 25c lb.) . .$1.5000 

1 T flour 0009 

1 t salt 0003 

Vs t pepper 0010 

Fuel, wood fire, 3 hrs. (V 2 use) .0612 
Plain dressing to stuff 0895 



To serve 6 people $1.6529 

Or 27% cents each. 

There will be enough left, probably, 
for duck patties next day. 

Choose ducks that are plump and 
have yellowish feet. Dress like other 
poultry, taking- care to get off all the 
down by picking and singeing. 

Fill body with seasoned dressing, 
sew up and bake or roast, basting 
often, if you have no self-basting 
roaster. Time of baking depends on 
the age of the fowl. If desired, they 
can be stuffed with applet, which will 
absorb the strong taste of the duck. 
Celery should be served with roast 
duck. — Mrs. W. W. Williams. 

Duck Stuffed. 

« , Cost. 

1 duck (6 lbs. at 25c) $1.5000 

1 cup bread crumbs 1500 

2 t salt 0006 

V 2 t pepper 0010 

1 cup chopped apples. . . 0200 

1 T chopped onion 0016 

1 T Crisco 0082 

2 cups water 0000 

1 T flour for thickening 0009 

1 t salt 0003 

Fuel, wood, 3 hours (% use)... .0612 



Cost to serve 6 people $1.7438 

Or 29 cents each. 

Put Crisco and onion in skillet and 
brown nicely; add bread crumbs, ap- 
ples, 1 teaspoonful salt and pepper; 
stir until well mixed, then stuff the 
inside of the duck, fasten with skew- 
ers or string; put the duck in roasting 
pan, pour over it 1 cup water, bake 
in hot oven one hour, basting every 
15 minutes; pour off surplus fat, add 
1 tablespoonful flour and brown well; 
pour in 1 cup boiling water, 1 tea- 
spoonful salt and stir until thick; 
strain and serve garnished with wa- 
tercress. — Mrs. A. Shand, 805 East 
Thirty-sixth street South, city. 

Roast Wild Duck. 

Cost. 

Wild duck, about 3V Z lbs $0.0000 

1 cup mashed potatoes 0149 

1 cup bread crumbs 0150 

Small piece fresh pork put 

through grinder 0500 

Vs t salt 0002 

% t sage 0042 

Ys t pepper 0010 



1 small onion minced (1 T) 0016 

Fine walnuts (cut into small 

pieces) 0300 

Heat on stove l 1 ^ hrs. ( V 2 use) .0179 



Cost to serve duck $0.1348 

Wrap ducks in a piece of burlap, 
put in dishpan and pour boiling water 
over them: Let them steam a few 
minutes, and they will pick quite eas- 
ily. Then singe. Use scissors and 
make an incision (below thigh) about 
three inches long; draw, wash, clean 
and stuff with the following dressing: 
For one duck use 1 cup mashed po- 
tatoes, 1 cup bread crumbs, a small 
piece of fresh pork, put through the 
grinder, y 2 teaspoonful salt, pepper 
and sage, 5 walnuts cut into small 
pieces and 1 onion minced fine. Mix 
with tips of fingers so dressing will 
be light. 

Fill bird, sew up and put in pan 
with strips of bacon on breast. Flour 
well, add half cup water and a little 
salt, and bake in a quick oven for one 
hour and fifteen minutes. Salt the 
duck when it is real hot. 

Add to the gravy, when you have 
taken out the duck, a teaspoonful of 
currant jelly and a pinch of cayenne 
pepper. Thicken with browned flour 
and serve with green peas and apple 
sauce, or cranberry sauce and currant 
jelly. — Mrs. H. H. Minard, 1236 Divi- 
sion street. 

Roast Wild Duck. 

Cost. 

Wild ducks $0.0000 

1 T salt for boiling 0008 

1 red pepper, small 0200 

1 strip salt pork ( % lb.) 0500 

2 c bread crumbs 0300 

1 c chopped apples 0200 

2 t sugar 0016 

V 2 c chopped raisins (10c lb.).. .0500 

Vs t pepper 0010 

1 T butter to rub 0156 

Wood to boil, 1V 2 hrs. (% use) .0215 
Wood to roast, y 2 hour \y 2 use) .0072 

To prepare duck costs $0.2177 

Boil ducks in enough salted water 
to cover, until tender, with 1 small 
red pepper and a strip of salt pork 
and giblets. To make the dressing: 
For 2 cupfuls bread crumbs allow 1 
cup chopped apples (slightly sweet- 
ened), % cupful chopped raisins, a 
dash of black pepper and broth from 
boiling kettle to moisten well. Mix 
all together. Put ducks in roasting 
pan, add dressing, placing some in 
pan, rub breast and legs with butter, 



Phone Your Want Ads to The Telegram- 
Broadway 200, A 6701 



WILD GAME. 



123 



put strip of pork on breast and roast 
until brown, and serve. — Mrs. O. J. 
Culbertson, Mulino, Or. 

BELGIAN HARE. 

There are many Belgian hare in our 
markets, and they are one of the best 
and most economical substitutes for 
beef, pork and mutton — the meats 
which we are asked to conserve for 
government use. But many of us are 
repelled by the looks of them skinned 
and bloody, and so do not buy them. 
The pelt of the Belgian hare is quite 
valuable, being sold, when prepared, 
under the name of electric or near 
seal, so it is always removed before 
the animal is sold, and Belgian hare 
is looked upon as a great delicacy 
where it is used. It is canned and 
sold under the name of "boned tur- 
key." The meat is white and com- 
pact, of fine flavor and tender. They 
are the cleanest of all animals, being 
reared for the fur, and are well fed 
and cared for. "It is said by physi- 
cians that broth made from Belgian 
hare is preferable to that made from 
beef, mutton or chicken; that it is not 
so stimulating and slightly nutri- 
tious." They may be cooked in every 
way in which one can cook chicken — 
croquettes, panned, ragout, pot pies, 
fried, roasted, stuffed and baked, etc. 
The tougher pieces may be used for 
Stock. The recipe below tells how to 
prepare it for any kind of cooking. 

Panned Belgian Hare. 

it. ■■-. , . . Cost. 
3 lbs. Belgian hare (35c lb.) .. .$1.0500 
Vs t pepper 0010 

1 T chopped onion 0016 

1 bay leaf 0001 

1 t kitchen bouquet (35c for 2 

oz., 1 t equals 1-6 oz.) 0292 

% pint water 0000 

J t salt 0003 

2 T flour 0018 

2 T butter 0312 

1 pint water 0000 

% t salt 0002 

Chopped parsley in garden 0000 

Ga s to bake 1% hours 0330 

Gas for sauce 15 min. on top.. .0028 

Total cost $1.1512 

Cost of materials used in cooking, 
10 cents. 

Split the hare down through the 
center; wipe it carefully with a damp 
cloth, but do not wash it; if there is 
the slightest appearance of fur on the 
meat, singe it. Now disjoint the hind 
legs and make two pieces of them; 
cut off the saddle; take off the fore- 
quarter, making in all nine pieces. 
Arrange these neatly in a baking pan, 
flesh side down. Dust lightly with 
pepper, add 1 tablespoonful chopped 
onion and a bay leaf. Put a tea- 
spoonful of kitchen bouquet into % 
pint of stock or water, add 1 tea- 
spoonful of salt, stir and pour into 



the pan. Cover with another pan, put 
into a quick oven and bake lVz hours, 
basting frequently. A half hour be- 
fore the hare is done remove the up- 
per pan so that each piece may be 
nicely browned. Dish neatly and gar- 
nish with triangular pieces of toast. 
To the pan add 2 tablespoonfuls of 
flour and 2 of butter; mix and add 1 
pint of stock or water (the pan should 
be dry when the hare is done). Stir 
this sauce until boiling, add a half 
teaspoonful of salt. Pour this sauce 
over the hare, dust with chopped 
parsley and serve. — Mrs. Rorer. 

Here is one thing we can each and 
every one of us resolve right now to 
do for the food conservation cause, 
and that is to use Belgian hare, or 
Eastern Oregon rabbit, as often as 
possible. These recipes we are hav- 
ing assure us that they are whole- 
some and palatable, and the recipes 
sound delicious. As soon as Eastern 
Oregon rabbits come in market let us 
get some and try our collection of 
recipes. It seems to me this is the 
cheapest and best food conservation 
we have found yet, peculiarly adapted 
to use here in Oregon. 

WILD GAME — RABBITS. 

Our request was to let us have 
many recipes for cooking game, large 
and small. It is often in our market 
and we would buy more if we knew 
better how to cook it. Write us par- 
ticularly about these Eastern Oregon 
rabbits that are sent here in such 
numbers. Are they really good, 
wholesome food, and just how will we 
know which ones are good, and what 
is the best way to cook them? They 
are so very plentiful in Oregon and 
so cheap that all other things being 
equal they ought to be our very best 
"meat substitute." Of course, they 
are meat, but they would not be ex- 
ported largely, and by taking the 
place of beef, mutton, pork, etc., they 
would release just that much more 
of these meats for shipment to our 
soldiers, and we had a very large re- 
sponse, all commending Belgian hare 
and Eastern Oregon rabbits to us. 
The rabbit recipes are equally good 
for cooking Belgian hare, so not many 
recipes for hare are given. This is 
the reason Belgian hare, while not 
really wild game, of course, are In- 
cluded here. 

Cooking Rabbits. 

(The conservation of a nuisance.) 
Mrs. O. J. Culbertson, Mulino, Or., 
says: "I lived for several years on 
the plains in Colorado, where rabbits, 
ducks and antelopes abounded. In se- 
lecting rabbits be careful of taking 
old ones, as they sometimes have dis- 
eased lumps on their necks and back, 
and sometimes the flesh has watery 



124 



TELEGRAM CONSERVATION COOK BOOK. 



blisters on it. These should be avoid- 
ed. However, the young ones are 
usually healthy, and make fine eat- 
ing. In cooking the Eastern Oregon 
rabbits, always select young ones, if 
possible. I hope I may contribute 
something which may prove helpful." 
It is hard to price Mrs. Culbertson's 
recipes, so we will print most of them 
without doing so, as they are quite 
unusual and interesting, especially to 
those who have wild game. 

Cooking: Wild Game. 

Tou will find this recipe one of the 
best ones in cooking wild game such 
as prairie chickens, rabbits, etc., for 
I always use it myself with good re- 
sults. I always fix my game the 
night before I use it. I clean and 
wash it, then let it stand in cold wa- 
ter for 30 minutes; then drain off the 
water, cut it up, put it in an earthen 
crock (that is not metal); salt and 
pepper each piece and sprinkle with 
vinegar and lay it in the jar until 
you get it all in. Then cover the jar 
up and let it stand in a cool place 
over night. In the morning I take it 
out, roll it in flour and fry it in but- 
ter. Cover it up while frying it. It 
will fry in 30 minutes. The vinegar 
makes it nice and tender. Tou can 
cook old game two and three years 
old this way and it will be as tender 
as young game. The vinegar also 
gives it a lovely taste. Tou can fix 
game this way and it will roast in 
one hour and be nice and tender. I 
can't just say how much vinegar to 
use; I usually take a cup half full and 
sprinkle out of it with my hand until 
I have enough. The vinegar must be 
good that you use. — Mrs. R. E. Crowe, 
Mt. Angel, Or. 

To Roast Rabbit. 

Piquant Sauce. 

Cost. 

1 T butter $0.0156 

1 T onion 0016 

1 t flour 0003 

1 c soup stock 0200 

Parsley from garden 0000 

Thyme from garden 0000 

% t cayenne pepper 0021 

2 T vinegar 0032 

Gas 1 hour simmering (to cook 

liver) 0040 

Gas 20 minutes simmering 0013 

Cost of sauce $0.0451 

Made as follows: 

Take 1 tablespoonful butter in a 
small saucepan, melt it on the stove, 
add 1 T of minced onion and stir these 
together about 2 minutes. Put in 1 
teaspoonful flour and beat with spoon 
to prevent lumps, add 1 large cup of 
soup stock, a sprig of parsley, a bay 
leaf, a sprig of thyme (or % tea- 
spoonful) and J /4 teaspoonful cayenne 



pepper. Simmer all together 20 min- 
utes, then strain out the herbs, add 
the liver, which has been cooked and 
chopped fine, and 2 tablespoonfuls of 
vinegar. Boil up and serve with the 
rabbit. 

Baked Rabbit. 

Select a young rabbit, joint and lay 
in salt water a few hours. Boil in 
plenty of water to cover, with a strip 
of fat pork, until tender. Make a 
dressing same as for chicken, using 
broth from the rabbit. Put into bak- 
ing pan with pieces of rabbit on top, 
pressed well down in dressing. Pour 
cupful of broth over all. Add a few 
small lumps of butter and the salt 
pork. Bake in a moderate oven until 
well browned. — Mrs. Culbertson. 

To Judge Rabbits. 

An old rabbit has long, rough claws, 
and fur inclining to gray. When fresh 
the body will be rather stiff and the 
flesh dry and pale. If stale it will be 
limp and dark in color. — Mrs. Spencer. 

To Roast Rabbit. 

Cost. 

Rabbit $0.0000 

1 T salt to wash 0003 

V 2 lb. salt pork (20c lb.) 1000 

Gas to bake 1 hour 0220 

Cost of cooking rabbit $0.1223 

Cost of piquant sauce 0451 

Total cost of serving $0.1674 

Thoroughly clean the rabbit by 
washing in salt water; put the liver 
on to boil, place the rabbit in a pan, 
take V2 pound salt pork, cut in slices 
and lay on top. Roast one hour and 
serve with piquant sauce. — Mrs. G. 
Spencer. 

Baked Rabbit. 

Cost. 
1 large rabbit $0.0000 

1 T salt to soak 0008 

2 c bread crumbs 0300 

1 large onion ( V2 cupful) 0125 

% t pepper 0021 

1 t salt 0003 

1 t sage 0083 

Wood fire to bake 2 hours ( V2 

use) 0286 

Cost of preparing rabbit. .. .$0.0826 
One large rabbit soaked over night 
in salt water, wipe dry and stuff with 
the following: Two cups bread 
crumbs, 1 large onion diced, % tea- 
spoonful pepper, 1 teaspoonful salt 
(even), 1 teaspoonful sage; mix and 
add water to moisten; stuff the rab- 
bit, sew up and place in baking pan 
and bake until tender, or about two 
hours; keep water in the baking pan 
and baste very often, as this makes it 
juicy. — Mrs. E. V. Mills, 1527 Center 
street, Salem, Or. 



WILD GAME. 



Stewed Rabbit. 

Cost. 
1 rabbit (3 lbs.) $0.0000 

1 T salt 0008 

2 T lard or bacon drippings... .0312 

2 T flour for rolling- 0018 

1 pint water, or more 0000 

Bay leaf 0001 

1 T chopped onion 0016 

1 t salt 0003 

Vs t pepper 0010 

Parsley to garnish (from gar- 
den) 0000 

Gas 1V 2 hours 0171 

Cost to serve rabbit $0.0539 

Should serve five people at 9VzC 
each beside rabbit. 

Cut up the rabbit, salt, roll in flour 
and fry until brown. Place in a stew 
pan with bay leaf and onion. Add 
salt and pepper, cover with water. 
Cover the pan and let simmer for one 
hour. — Mrs. W. E. Metzger, 929 Pacific 
street. 

(We have not priced any wild game, 
so cut out the price here.) 

Stewed Rabbit. 

Cost. 

Rabbit $0.0000 

1 t salt for washing 0003 

1 pint water 0000 

Parsley (from garden) 0000 

2 bay leaves 0001 

% t thyme 0032 

1 c mushrooms (25c lb.) 0833 

1 T butter 0156 

1 T flour 0009 

Vz t salt 0002 

Gas, 1 hour 0114 

To serve the rabbit costs. .. .$0.1150 
Clean nicely, wash in salted water, 
cut in pieces and place in a stew pan 
with 1 pint of cold water; add a sprig 
of parsley, 2 bay leaves, V* teaspoon- 
ful thyme, 1 cupful of mushrooms 
(chop the herbs and mushrooms up 
fine). Take 1 tablespoonful butter 
and 1 tablespoonful flour, stir with Vz 
teaspoonful salt, smooth, in half cup 
of cold water; add 10 minutes before 
serving. This takes one hour to cook 
and is very fine. — Mrs. G Spencer, 
1260 East Davis street. 

Rabbit Stew. 

Cost. 

2 T Crisco $0.0164 

Rabbit (wild) 0000 

2 T onion 0032 

1 t salt 0003 

2 T flour 0018 

V% t pepper # 0010 

1 level saltspoon'allspice % t. . .0021 

1 T salt (to soak) 0008 

Gas 2 hours (Vz use) 0114 

Cost to cook rabbit $0.0470 

Skin rabbit, and if dark and blood- 
shot soak in strong salt water several 
hours to draw out blood. Cut in 
pieces, roll each piece in flour, fry a 
good brown on all sides, sprinkle over 
pepper and spice, all the flour that 
was left from the dredging, and the 
onion. Cover with hot water and 



simmer two hours. This should be 
plenty for six people. In buying the 
wild rabbits the smaller and lighter 
colored fleshed ones are the younger 
and better; also choose one with fat 
adhering to the inside, as it will be 
more tender than a poor one. Wild 
pheasants, quail or grouse that are 
old are good prepared in the same 
manner. Gray squirrels are fine pre- 
pared in the same manner. — Mrs. 
Crow. 

Rabbit Stew. 

Cost. 

1 large rabbit $0.0000 

1 T salt for soaking 0008 

1 t salt 0003 

Vz t pepper 0021 

1 bay leaf 0001 

Wood fire, 2 hours (Vz use)... .0286 

Cost of preparing rabbit $0.0319 

One large rabbit. Soak in salt wa- 
ter for one hour, or over night if de- 
sired; joint and cut in pieces, then put 
in a stew kettle with 1 teaspoonful 
salt, Vz teaspoonful pepper and 1 bay 
leaf; pour over this hot water enough 
to cover. Cover kettle and let boil 
for Vz hour, then put back and sim- 
mer about \Vz hours — it depends on 
how old the rabbit is for the length 
of time in cooking. You can either 
serve with gravy made from the broth 
or with dumplings. — Mrs. Mills. 

Rabbit Stew. 

Cost. 

1 rabbit $0.0000 

2 T flour 0018 

1 T butter 0156 

Vz t salt 0002 

Vs t pepper 0010 

Dash herbs 0010 

Wood one hour (Vz use) 0143 

Serves 4 people for $0.0339 

Take rabbit and divide into quar- 
ters. Flour it and fry in butter. Then 
put into stewpan with good gravy. 
Season with pepper, salt, thyme or 
sage. Cover and let stew until tender. 
Then take rabbit out in a deep dish, 
thicken gravy with flour left over and 
pour over rabbit. — Mrs. Nat Smythe. 

Spiced Rabbit Stew. 

Cost. 

1 wild rabbit $0.0000 

1 T pickling spices (10c pkg.) . .0050 

3 T tomato catchup 0150 

1 carrot — %c 0075 

1 onion — y 2 c 0125 

1 piece celery 0063 

2 T flour 0018 

2 T lard 0312 

2 T salt 0016 

1 t pepper 0083 

1 c vinegar 0025 

Gas 10 minutes, full heat 0019 

IVi hour simmering 0050 

Serves 4 people for about 2Vz& 

each $0.0986 

To prepare spiced rabbit stew, skin 

the rabbit and cut in eight pieces. 



126 



TELEGRAM CONSERVATION COOK BOOK. 



Prepare a brine as follows: One 
quart water, 1 cup vinegar, 2 table- 
spoonfuls salt, 1 tablespoonful pick- 
ling- spices; add sliced carrot, onion 
and celery. Put in the rabbit and let 
soak for 24 hours. Take out the rab- 
bit next day and wipe dry, roll in 
flour and fry for 10 minutes over 
brisk gas flame, turning- frequently. 
Put pieces in pot with water enough 
to cover, add 3 tablespoonfuls catch- 
up, pepper and 1 cupful of the brine. 
Simmer for one hour and a quarter. 
Take out rabbit and strain gravy over 
it. — Mrs. Otto Heyde, 181 Grover 
gtreet. 

Rabbit Pie. 

By adding dumplings, or a crust of 
rich buscuit dough, it makes a fine 
meat pie, at an additional cost of — 

Cost. 

i/ 2 Pint flour $0.0145 

l"T Crisco 0082 

1 t baking powder 0021 

1/2 t salt 0002 

i/ 2 c skim milk 0032 

Wood to bake 1 hour (V2 use) .0143 

Crust costs $0 -2!^ 

Cooking rabbit costs 0470 

Cost of rabbit pie $0.0895 

Beside the rabbit, and should serve 
eight people, or about 1 cent each. 

Make the ingredients given into a 
dough, and roll out % of an inch 
thick. Line a 4-quart pan with it, add 
Stewed rabbit, making plenty of 
gravy. Cover with crust a quarter of 
an inch thick, with a hole in the cen- 
ter for escape of steam. Keep adding 
water, or gravy left over, to keep 
nearly full. Turn heat on the bottom 
of the oven to be sure the bottom 
crust is done. Bake till the crust is 
done, or about an hour. The rabbits 
should be cooked an hour less before 
putting them into the pie. — Mrs. Wal- 
ter R. Crow, 1153 Forty-ninth avenue 
S. E., city. 

Casserole Rabbit. 

Cost. 
Rabbit $0.0000 

2 T flour for rolling 0018 

V2 c lard 0750 

1 t salt 0003 

V* t pepper 0021 

3 cloves 0001 

1 bay leaf 0001 

1 quart hot water 0000 

1 T Worcester sauce (6 oz. for 

15c, 1 T is Vt oz.) 0125 

1 T tomato catchup (1 pt. 10c) .0031 

1 T flour 0009 

Gas to bake 1 hour 0255 

Gas on top 10 minutes 0019 

To serve rabbit costs $0.1233 



W T ash in salt water and dry thor- 
oughly, roll in flour; have Vz cup of 
lard or drippings piping hot, put in 
casserole and put the rabbit in with 
1 teaspoonful salt, % teaspoonful pep- 
per, 3 cloves, 1 bay leaf, 1 quart of 
hot water; bake in oven one hour; 
take the rabbit out, add 1 tablespoon- 
ful Worcestershire sauce, 1 table- 
gpoonful tomato catchup; thicken the 
gravy with 1 tablespoonful flour, 
stirred smooth in y 2 cup of water, boil 
up and pour over the rabbit and serve. 
— Mrs. G. Spencer. 

Rabbit Fricassee. 

Cost. 

1 rabbit $0.0000 

1 T flour 0009 

1 T butter 0156 

V, t salt 0002 

Wood % hour (y 2 use) 0143 

Cost to cook rabbit $0.0310 

Skin and clean rabbit. Open down 
the breast, let it lie a couple of hours 
in a pan of cold water. Dry and place 
in a meat pan, season with salt, pep- 
per, butter and a dredge of flour. 
Pour in enough water to keep from 
burning. Bake one-half hour and 
serve. — Mrs. Nat Smythe, 443 East 
Thirty-eighth street. 

Fried Rabbits. 

Mrs. E. V. Mills, of Salem, writes: 
I lived in Eastern Oregon and parts 
of Idaho, where rabbits were plenti- 
ful, and found the following ways 
fine in using them. The small ones 
are the youngest and best, but any of 
them are nice: 

Young Fried Rabbit. 

Cost. 
1 rabbit $0.0000 

1 T salt for soaking 0008 

2 T lard 0312 

1 egg 0400 

1 T water 0000 

1 c flour 0145 

1 t salt 0003 

y 8 t pepper 0010 

Wood heat, 1 hour (V 2 use) 0143 

Cost to prepare rabbit $0.1021 

This serves about four or five peo- 
ple. 

A nice gravy can be made of the 
remaining grease after the rabbit is 
fried. Serve very hot, garnished with 

xy 3,1* S 1 G V 

Take small rabbit,- draw and skin, 
wash thoroughly and soak in salt wa- 
ter for an hour. Have your frying 
pan and grease hot, drain the water 
off the rabbit, wipe dry and break 
into pieces same as chicken. Where 
it is possible to joint it, do so, but 



It Means Dollars in Your Pockets— Read The 
Telegram Market Page 



WILD GAME. 



127 



cut if not. Beat one egg with table- 
spoonful of hot water, and first dip 
pieces in flour, then in the egg, then 
into the flour again. Place in frying- 
pan and salt and pepper. Fry till nice 
golden brown, turn over and fry the 
same. When all is brown on both 
sides put on the back part of the 
stove and let cook slowly till tender, 
covered. — Mrs. E. V. Mills. 

Larger Rabbit Fried. 

Cost. 
1 rabbit $0.0000 

1 c cornmeal 0283 

2 T lard 0312 

1 t salt 0003 

% t pepper 0021 

1 T salt (to soak) 0008 

Wood for iy 2 hours (% use).. .0215 

Cost to prepare rabbit $0.0842 

Draw, skin and soak rabbit in salt 
water for one hour or over night, if 
liked. Wipe dry, joint and cut in 
pieces, frying size, and roll in flour 
or cornmeal. Have lard smoking hot; 
place pieces in pan and fry golden 
brown on both sides. Then pour in 
about a cupful or enough water to 
half cover the rabbit. Set in the oven 
and let cook for about an hour. The 
water in the pan makes a nice gravy. 
Or you can use egg if liked, the 
same as with young rabbit. Young 
jackrabbits are especially fine cooked 
either of these ways. — Mrs. E. V. 
Mills, 1527 Center street, Salem, Or. 

Fried Rabbit. 

Here is a good recipe for fried rab- 
bit: Cost. 

3 lbs. rabbit $0.0000 

2 T Crisco 0164 

1/2 T butter 0078 

2 T flour 0068 

1 t salt 0003 

1 T jelly (15c cupful) 0094 

1 T Worcester sauce 0125 

Top gas, 1% hours 0171 

Cost of preparing rabbit $0.0653 

Fry the rabbit, prepared as before, 
in the fat, after rolling in the flour. 
Season with salt to taste. Then take 
1 tablespoonful dark jelly, 1 table- 
spoonful Worcester sauce and 2 cups 
hot water. Let this sauce boil up and 
frequently dip it over the meat for V2 
hour or longer and serve. — Mrs. Reid, 
110 Twenty-first street North. 

Fried Rabbit, Dock or Pheasant. 

Joint and stick sharp-pointed knife 
once or twice through each leg. Rub 
lightly with salt, sprinkle with pep- 
per, roll well in flour and put in skil- 
let in which there is enough hot fat 
to nearly cover. When well browned 
add water to cover. Mix 2 table- 
spoonfuls flour with water enough to 
make a smooth paste, add to water in 
skillet and stir well until it boils. 
Boil meat and gravy together for 15 
minutes. — Mrs. Culbertson. 



Spiced Rabbit. 

Joint and boil in salted water un- 
til tender. Take out and drain. Put 
enough vinegar into a granite pan to 
cover meat. Add whole cloves, all- 
spice and red pepper to taste. Onions, 
mace or celery may be added if liked. 
Pack in jar and add vinegar boiling 
hot. — Mrs. Culbertson. 

Rabbit Mincemeat, 

Joint rabbits and boil in water 
slightly salted until quite tender. Al- 
low quarter pound fat pork for each 
rabbit. Chop rabbit meat and pork 
together and proceed as for any other 
mincemeat. — Mrs. Culbertson. 

PHEASANTS — OREGON'S PRIZE 
RIRD. 

Wild Pheasant. 

Salt all pieces the night before. In 
the morning wash well before cook- 
ing:- Cost. 
3 lbs. pheasant $0.0000 

1 T salt 0008 

2 quarts water 0000 

M lb. barley 0625 

Average top heat, BV2 hours... .0399 

Serve family of 6 at a cost of 

preparing the pheasant of... $0.1032 
Put the pheasant in a kettle, pour 
over it hot water and salt. Cook for 
two hours; then add barley and fin- 
ish cooking. When done remove meat 
to platter and serve. If desired add 
more hot water to stock and serve as 
soup. — Mrs. Reid. 

(Barley flour or meal to use in 
cooking is not now to be obtained in 
our market at any price. We do not 
quote the price of any wild game.) 

Pheasant Roasted. Cost 

1 pheasant $0.0000 

% lb. round steak (18c) 0450 

3 thin slices fat bacon 0400 

2 t salt 0006 

14 t pepper 0020 

1 T flour 0009 

Wood heat, 1 hour (% use) 0143 

Total $0.1028 

Pick and draw the bird, truss in 
the same way as a roast chicken, but 
leave the head on, put the steak in- 
side the pheasant. The steak is in- 
tended to improve the flavor of the 
bird and keep it moist and not to be 
eaten with it but it may afterwards 
be used in the preparation of some 
cold meat dish. Cover the breast 
with bacon and roast in a moderate 
oven 50 minutes; remove bacon and 
brown well. Put bird on a hot dish, 
mix 1 tablespoonful of flour with 
drippings in pan, stir until nicely 
browned, add one cup boiling water 
in which has been previously boiled 
pheasant giblets, add salt and pepper. 
Strain and serve in gravy boat. Fried 
bread crumbs should be served with 
this dish. — Mrs. A. Shard. 



128 



TELEGRAM CONSERVATION COOK BOOK. 



Fried Pheasants. 

Cost. 

3 lbs. pheasants $0.0000 

1 quart hot water 0000 

1 T butter 0156 

2 T Crisco 0164 

2 T flour 0018 

1 t salt 0003 

Top gas, 1% hours 0171 

Cost of frying pheasant $0.0512 

And will serve six people. 

Salt over night as before. Remove 
from water and drain, dredge well 
with flour and salt. Fry for one hour 
in 2 tablespoonfuls Crisco and 1 of 
butter. After meat browns well keep 
it covered and let cook slowly. — Mrs. 
Reid. 

Prairie Chicken. 

Cost. 
Prairie chickens $0.0000 

1 gallon water to wash -. . .0000 

4 t soda 0028 

2 c bread crumbs 0300 

2 T minced onion 0020 

1 apple, chopped fine 0100 

Vz t salt 0001 

Vs t pepper 0100 

2-3 c water 0000 

2 T drippings 0312 

Gas top stove 10 minutes 0019 

Gas oven, 35 minutes 0141 

Cost to cook prairie chickens. $0.1021 
Clean nicely, then wash the chick- 
ens in soda water, using 1 level tea- 
spoonful to 1 quart of water; rinse 
and drain, fill them with dressing 
made of stale bread crumbs, as fol- 
lows: To 1 cupful of crumbs add 1 
tablespoonful of minced onion, half of 
an apple chopped fine (or 1 table- 
spoonful), % teaspoonful salt, a dash 
of pepper and 1-3 cup of cold water. 
Sew the birds up, bind down the legs 
and wings with cord, put them in a 
steamer and cook 10 minutes. Then 
put in a pan with 2 tablespoonfuls of 



drippings, set in the oven and bake 
35 minutes, basting frequently. Serve 
them garnished with parsley and cur- 
rant jelly. — Mrs. G. Spencer, 1260 East 
Davis street. 

Mrs. Spencer says of her recipes: 
"Having lived in the hills in Montana, 

1 have used lots of game, so I know 
these recipes are good. I hope you 
will have space to print them for the 
benefit of others, and I want to thank 
you for the recipes and help from 
your valuable columns." 

Quail on Toast. 

Cost. 
Quail $0.0000 

2 R T drippings 0312 

Vz t salt 0001 

y 8 t pepper 0010 

1 T butter 0156 

1 T flour 0009 

1 c water 0000 

1 c milk 0268 

1 t salt 0003 

% t pepper 0021 

Gas 10 minutes, hot 0019 

Gas 20 minutes, simmering 0013 

Cost of cooking the quail $0.0812 

Pick and clean. Cut through the 
middle of the back. Put two large 
tablespoonfuls of drippings into a 
skillet, season with salt and pepper, 
fry them ten minutes. Now take one 
tablespoonful butter and the same of 
flour; put in an earthen or porcelain 
dish and stir over a slow fire until 
the butter is dissolved. Then pour in 
slowly 1 cup of water and 1 of milk, 
1 teaspoonful salt, half teaspoonful 
pepper; put in the birds and simmer 
slowly 20 minutes. Toast slices of 
bread, place on a hot platter, lay the 
birds on the top of the toast; pour the 
gravy over all and serve very hot. — 
Mrs. G. Spencer. 



Additional Recipes 



Nuts Cheese Grains 
Pastes Eggs 



as 



Meat Substitutes 



Nuts, Cheese, Grains, Pastes and Eggs 

as Meat Substitutes 



I. Nuts- 



II. Cheese — 



III. Rice- 



Walnut Loaves 
Walnut Roasts 
Walnut Cutlets 
Cabbage and Nuts 
Carrots and Nuts 
Peanut Combinations 



Macaroni with Cheese 
Spaghetti with Cheese 
Vermicelli with Cheese 
Cheese Relishes 
Cheese Fondues 
Cheese Souffles 
Cheese Rarebits 
Miscellaneous Cheese Recipes 



Rice and Cheese 
Rice and Tomatoes 



IV. Oats and Corn Meal. 
I V. Vegetables — 



JVL EggS- 



Potatoes and Cheese 
Corn and Cheese 
Peas and Cheese 
Beans, Rice and Cheese 
Hominy and Cheese 



Eggs and Rice 
Eggs and Cheese 
Eggs and Tomatoes 
Eggs in Milk, etc. 



Nuts, Cheese, Grains, Pastes and Eggs 
as Meat Substitutes 



Food Value Tables. 

Today I have copied a U. S. govern- 
ment bulletin giving- the constituents 
of the foods we are working with this 
week, and others. If we notice this 
table and study and use it I am sure 
we will find it helpful. Please notice 
that the food or fuel value is given 
last in calories per pound, so the real 
food value will depend on how much 
of each we u^e at a time. Butter has 
3405 calories and beefsteak 1090, but 
a man might eat a half pound of beef- 
steak at a meal, or 545 calories, and 
would not use, probably, over one 
ounce of butter or 213 calories. So 
we must remember that these figures 
are all for one pound of each, and es- 
timate accordingly. 












(0 










<v 










*J 










crt 










«H 










T3 










>> 






C 




Xi 






<D 










+J 




£ 




aj 







U 


A 


* 






o 








Cream cheese. 
Peanut butter 

Butter 

Cocoanut 

(dessicated) 
Walnut meat. 

Peanuts 

Dry N. beans. 

Raisins 

Dried figs. . .. 

Bananas 

Potato 

White bread.. 
Whole wheat 

bread 

Corn bread. . . 
Whole egg. . . 
Mackerel fish 
Beefsteak . . . 
Lamb chop. . . 

Bacon 

Pork chop. . .. 



25.9 

29.3 

1.0 

6.3 
16.6 

25.8 
22.5 
2.6 
4.3 
1.3 
2.2 
9.2 

9.7 
7.9 
14.8 
18.3 
18.6 
17.6 
9.4 
16.9 



33.7 
46.5 
83.0 

57.4 
63.4 
38.6 
1 8 
3.3 
0.3 
0.6 
0.1 
1.3 

0.9 

4.7 
10.5 

7.1 
18.5 
28.3 
67.4 
30.1 



2.4 
17.1 



1.3 

1.4 
2.0 
59.613.5 



31.5 
16.1 
24.4 



3.811885 
5.012735 
3.013405 



76.1 
74.2 
22.0 
18.4 
53.1 

49.7 
46.3 



3025 
3180 
2485 
1560 
1560 
1435 
445 
375 



1.1H180 



1110 
1175 
695 
620 
1090 
1475 
3090 
1535 



Nuts as a Meat Substitute 

Nut IiOaf. 

Cost. 

1 c walnuts $0.1250 

2 c whole wheat bread crumbs .0300 

1 c raw carrots 0150 

1 medium onion (%c) 0125 

1 T Crisco (or dripping) 0082 

1 T parsley (from garden) 0000 

1 egg (cooking) 0400 

1 t salt 0003 

Vs t pepper 0010 

Fir wood fuel, 1% hours (half 

use) 0306 

Cost $0.2626 



Sauce. 

n ,, COSt. 

2 lbs. tomatoes $0.0800 

1 T cornstarch 0016 

Will serve 4 or 5, total co^st. .$0.3442 

Or about 7 cents each. 

(This is fine also sliced cold with 
salad dressing.) 

Put nuts through food chopper 
twice, bread crumbs and carrots once; 
chop onion fine and brown in Crisco 
or dripping; mix with nuts, carrots, 
bread crumbs, chopped parsley, salt 
and pepper. After you have thor- 
oughly mixed all these ingredients 
together, add the egg and sufficient 
cold water to make a mixture the 
consistency of a fritter batter. Use a 
narrow deep bread pan to bake it in; 
grease the pan, bake \y% hours. Serve 
with tomato sauce (^trained tomatoes 
thickened with cornstarch). — Mrs. A. 
N. Orke, Eagle Creek, Or. 

Walnut Loaf. 

Cost. 
V 2 lb. walnuts, chopped fine. . .$0.1500 

2 c cooked rice 0016 

1 egg ■ 0450 

1-3 t celery salt .0010 

V2 t salt 0002 

1 T chopped onion 0016 

Juice 1 lemon 0167 

Gas to bake 30 minutes 0127 

Cost $0.2288 

This will serve four at a cost of 
about 23 cents, or less than 6 cents 
each. Make into a loaf, mixing all 
ingredients thoroughly, and bake half 
an hour. — Joyce L. Hays, 475 Clay 
Street. 

Potato and Nut Loaf. 

Cost. 

1 c hot mashed potatoes $0.0149 

1 t salt 0003 

1 c nut meats 0125 

1 c bread crumbs 0150 

2 eggs (50c dozen) 0833 

1 T butter 0156 

Fuel 20 minutes (gas) 0190 

Cost for 4 persons $0.1516 

Or less than 4c each. 

Chop the nuts, add the hot potatoes, 
a little salt, eggs well beaten, the 
bread crumbs and enough water or 
milk to form a #tiff paste. Make into 
a loaf; place in a buttered tin, put 
a tablespoonful of butter on top, a 
cupful of hot water in pan, outside 
tin, and bake 20 minutes, or until 
brown, using the liquid for basting. 
The sauce left in the pan may be 
thickened and poured over the loaf 
when serving. Serves four persons. — 
Mrs.F. N. Taylor. 



132 



TELEGRAM CONSERVATION COOK BOOK. 



Nut and Sweet Potato Loaf. 

Mrs. Watkins says: I am sending: 
my best meat .substitute, which is not 
only that, but a balanced ration as 
well, and is good hot or cold. 

,,- Cost - 
S lbs. sweet potatoes, cooked 

and mashed $0.1500 

Vz c walnuts, chopped 0630 

1 R T butter 0312 

1 c seeded raisins (Ms lb.) 0750 

1 R T butter 0312 

Gas, 1 hour 0255 

Will serve 6 persons $0.3495 

Costs about 6 cents for each person. 
Boil potatoes, then peel and mash. 
Add other ingredients, make into a 
loaf and bake 20 minutes. Will keep 
well.— Mrs. T. F. Watkins, 303 Mar- 
sters street, Roseburg, Or. 

Nut Roast. 

Cost. 

2 c bread crumbs $0.0300 

J c nuts 1250 

1 c celery 0143 

Chop tog-ether and add: 

2 beaten eggs 0800 

% t salt 0002 

y 8 t pepper 0010 

1 T butter 0156 

%c milk to moisten 0134 

Fuel, fir wood, y> hour ( Vfc use) .0102 

Cost to serve five people $0.2897 

Or less than 6 cents each. 

Put the butter in half cupful water 
and pour round the loaf for basting 
occasionally. 

Croquettes — This same mixture may 
be molded, dipped first in beaten egg, 
then in bread crumbs, and fried in 
deep fat. — Amy Westbrook, 1540 Sa- 
lem road, Albany, Or. 

Cheese and Nat Roast. 

I am sending you three very eco- 
nomical recipes which are not orig- 
inal, but I have used them with great 
success: 

Cost. 

1 onion (% c) $0.0125 

1 T Crisco 0082 

1 c grated cheese 0750 

1 c chopped nuts 1250 

1 c bread crumbs 0150 

1 lemon (juice of; 20c dozen).. .0167 

y 2 t salt 0001 

\s t pepper 0010 

Water to moisten 0000 

Gas, moderate oven, 30 minutes .0128 

Enough for 3 people costs. . .$0.2670 
Portion for each costs about 9 cents. 
Grate the onion and brown it in the 
Crisco. Then mix the onion with the 
cheese, nuts, bread crumbs and lemon 
juice, and salt and pepper. Add enough 
water to moisten. Bake in a shallow 
dish in moderate oven for 30 minutes. 
— Mrs. A. E. Estes. 

Seeond Prltse. 

For the best recipe for serving nuts, 
particularly the Oregon-grown nuts 



(walnuts, filberts and havelnuts) in 
any form or combination (except 
using them with meat or cheese) as 
the main ingredient in a hearty dish 
designed as a meat substitute was 
won by the following: 

Bread and Nat Cutlets. 

3 c bread crumbs (about 1 

loaf) $0.0600 

1 c shelled walnuts 1500 

1 T minced onion 0010 

2 t butter 0312 

1 t flour 0003 

1 c milk 0268 

1 t lemon juice (1-3 lemon)... .0067 

2 eggs 0916 

2 T fat for mixing 0074 

Gas, 10 minutes 0043 

Cost $0.3793 

Will serve six persons at 6 1-3 cents 
each. 

Chop together or run through a 
meat grinder 2 cups bread crumby, 1 
cup nut meat mixed in a tablespoon- 
ful of minced onion and a teaspoonful 
of butter. Melt in a hot saucepan a 
teaspoonful of butter, the same of 
flour and gradually a cup of milk. 
Stir in the bread crumbs and nuts, 
season to taste, add one egg well 
beaten and a teaspoonful of lemon 
juice; turn the mixture into a dish to 
cool; when cool roll into cutlets or 
croquettes, dip in egg and bread 
crumbs and fry in 2 tablespoonfuls of 
fat until brown. Garnish with minced 
parsley. It is as good as chicken. — 
Mrs. W. S. Roberts, 1310 Clay street. 

Walnut Cutlets. 

Cost. 

1 V2 c bread crumbs $0.0225 

6 walnut meats 0234 

1 R t butter 0064 

1 t grated onion 0005 

V 2 t flour 0002 

1 c milk 0268 

2 eggs (whites only) 0400 

1 lemon (juice) 0167 

% t pepper 0010 

1 t salt 0003 

1 T fat for frying 0624 

Gas, 20 minutes, top 0038 

Cost $0.2040 

Run 14 pound bread crumbs and 
Skinned walnuts through a grinder; 
mix them with the butter and grated 
onion. Melt a large teaspoonful of 
butter in a saucepan with half a tea- 
spoonful of flour and add the milk 
gradually. When this boils add the 
other ingredients, pepper and salt to 
taste, and white of one egg. When 
removed from fire add a teaspoonful 
of lemon juice. Stir well and turn out 
into a dish to cool, then shape into 
cutlets; dip in the white of the other 
egg and in bread crumbs remaining, 



NUTS, CHEESE, GRAINS, PASTES, EGGS. 



133 



and fry in boiling- oil. Serve with 
bread or with tomato sauce. — Maria 
Mel. Gillmore. 

Cabbage and Nut Salad. 

Cost. 

1 egg yolk ( y 2 egg) $0.0200 

IY2 c Wesson's cooking oil 

($1.45 gallon) 1359 

V2 t red pepper 0042 

V2 t paprika 0063 

y 2 t salt 0002 

V2 of a medium sized cabbage .0306 
1 c English walnuts 1250 

Cost for six $0.3222 

Or 5 1 -3c each for salad. 

Make the mayonnaise dressing out 
of the beaten yolk of egg. Add 1 
teaspoonful of the oil at a time until 
about 10 teaspoonfuls are taken, beat- 
ing with a Dover eggbeater constant- 
ly. Gradually increase amount of oil 
until all oil is used. Then add pep- 
per, paprika and salt. 

Mix one-half of this dressing with 
the cabbage and nuts chopped up very 
fine. Add a little lemon juice if de- 
sired. 

This makes a lovely substitute for 
meat and will serve six at the small 
cost of about 5 cents apiece. — Alva 
Kutknecht, 1247 Delaware avenue. 

Carrot Nut Croquettes. Cost. 

6 carrots $0.0450 

Vz c walnut meats 0625 

1-3 c flour 0047 

1 egg @ 48c dozen 0400 

2 T butter 0312 

1 T onion, minced 0010 

1 t salt 0003 

1 T sugar 0026 

Gas 15 minutes 0028 

Cost $0.1901 

Boil carrots tender and put through 
sieve. Cream 1 tablespoonful sugar 
with 2 tablespoonfuls butter; add 1 
egg, well beaten, and 2 cupfuls 



minced carrots. Beat in y 2 cupful of 
walnut meats (chopped), add 1-3 cup- 
ful flour. Form into croquettes, 
brush with egg white, roll in cracker 
crumbs, fry in hot fat, drain the cro- 
quettes and serve with a cream sauce. 
— Mrs. W. S. Roberts. 

Peanut Treasure Trove. 

Cost. 

2 c diced cooked potatoes $0.0200 

2 hard boiled eggs 0800 

y 2 c chopped peanuts 0625 

1 T flour 0009 

1 T butter 0156 

1 c milk 0268 

1 t salt 0003 

Gas, 15 minutes.' 0028 

Cost $0.2089 

Make a white sauce of the butter, 
flour, milk and seasonings. Add the 
potatoes, the eggs, coarsely chopped, 
and stir in the peanuts just before 
serving. — Mrs. J. L. Ringo. 

Peanut Loaf. Cost. 

V2 lb. peanut butter at 20c lb.. $0.1000 

2 c bread crumbs 0300 

2 c cooked lima beans 0750 

1 T butter 0156 

1 t salt 0003 

1 hour to cook beans 0204 

Fuel, fir wood, y 2 hour (% use) .0102 

Cost for six persons $0.2447 

Or 4 cents each. 

Soak lima beans over night. Boil 
gently one hour, or until tender. 
Moisten bread crumbs with liquor 
from lima beans, mash beans fine, 
mix all ingredients well, form into 
loaf and bake V2 hour. — Mrs. H. H. 
Barnes. 

Carrot Salad. 

Chop carrots very fine through food 
chopper. Chop English walnut meat 
coarse. Mix together with mayon- 
naise dressing.— Mrs. A. E. Combs. 



Cheese as a Meat Substitute 



Dear Friends: The bulletin issued 
by the United States department of 
agriculture on cheese does away with 
the popular idea of the indigestibility 
of this useful and palatable food, 
which has been called to our atten- 
tion so prominently of late as an ideal 
substitute for meat, desirable both 
from the standpoint of health, as we 
pointed out recently, and in the great 
food conservation drive, in which we 
are all so vitally interested. The bul- 
letin explains from the result of scien- 
tific experiment the desirability of 
giving cheese an important place in 
one's diet. In Johnson's time cheese 
was used as we use meat now, for the 



principal dish of the meal, but it now 
has come to be used as a relish or 
side dish. And when nature rebels 
against a hearty meal of proteins 
with cheese added, we say complac- 
ently that it was the cheese that 
caused the trouble, and relegate it to 
the list of indigestibles. 

The government report has explod- 
ed this fallacy, putting this nutritious 
food in the proper place as the prin- 
cipal hearty dish of a meal, instead 
of an addition to a menu already 
heavy with proteins, so we need not, 
like Nebuchadnezzar, subsist on grass 
alone (or on vegetables), just because 
meat has been taken from us, for 



Mutt and Jeff Appear Daily in The Telegram 



134 



TELEGRAM CONSERVATION COOK BOOK. 



there are many delicious dishes, such 
as we give in these pages, to take its 
place. 

Italian Cheese and Macaroni. 

Cost. 

2 c of macaroni ( Vz lb.) $0.0500 

2 c of tomatoes 0534 

V2 c of cut onion 0125 

l^c of grated cheese 1125 

2 T of butter 0312 

1 t of salt 0003 

y 8 t of white pepper 0010 

% t of paprika 0031 

1 egg 0400 

1 c of milk 0268 

Wood fuel (% use for 45 min.) .0127 

Cost $0.3435 

Put macaroni in a pan with 3 quarts 
of boiling water, boil 20 minutes, then 
blanch with cold water. Brush the 
baking dish with butter, put in maca- 
roni, then a sauce made as follows: 
Put onion, tomatoes, salt, pepper, pap- 
rika, V2 cup hot milk together. Then 
add cheese with one egg beaten over 
that. Put dish in hot oven and bake 
25 minutes. — Mrs. J. L. Egger, Grants 
Pass, Or. 

Italian Macaroni. 

(The private recipe of an Italian chef.) 
One pound fresh link sausage, 1 
quart can of tomatoes, 2 ordinary 
sized onions. Put all together to cook 
in granite basin on the back part of 
the stove. Cook slowly six to eight 
hours, being careful it does not burn. 
Remove the sausages (which are very 
nice boiled up in clear water for 
breakfast next morning). Boil a lit- 
tle less than one pound of macaroni 
broken in one-inch pieces, in salted 
water till tender. Grate or chop 1 
pound cheese. In a large granite ba- 
sin put a layer of macaroni, then a 
layer of cheese, salt and pepper to 
taste; then a layer of the tomatoes, 
enough to fill in crevices. Repeat 
these layers till the <?ish is full, 
sprinkling a layer of cheese on top. 
Bake in the oven 15 or 20 minutes till 
nicely browned, and serve hot. — Mrs. 
F. N. Chapel. (Aunt Prudence.) 

Macaroni and Cheese Croquettes. 

Cost. 

1 c cooked macaroni $0.0104 

1 T butter 0156 

1 T flour 0009 

1 c milk 0268 

1 T grated cheese 0047 

2 eggs (yolk 1 egg) 0400 

% t salt 0012 

Vf. t pepper 0010 

Gas, top 30 minutes 0057 

Cost $0.1063 

Cut fine 1 cupful cold cooked maca- 
roni; add this to a thick sauce made 
of 1 tablespoonful each of butter and 
flour and 1 cupful of milk, table- 
spoonful of grated cheese, yolks of 2 
eggs, salt, pepper. Cool, shape into 
balls and fry in deep fat. — Mrs. J. W. 
Harris. 



Italian Macaroni. 

Cost. 

1 lb. fresh link sausage $0.2000 

1 can tomatoes 1500 

% c minced oniony 0123 

% lb. macaroni 0704 

1 T salt to boil macaroni 0008 

1 lb. cheese 3000 

2 t salt 0006 

14 t pepper 0020 

Gas, 8 hours simmering 0320 

20 minutes baking 0085 

Cost $0.7766 

Sausages left for breakfast 2000 

Net cost $0.5766 

Macaroni and Cheese. 

Cost. 

V 2 package macaroni $0.0750 

2 t salt 0006 

Vs t pepper 0010 

1 t mustard 0083 

1 T Wesson oil 0057 

1 c cheese 0750 

2 eggs 0800 

Gas — Top burner, 20 minutes.. .0039 
To bake 20 minutes 0043 

Cost $0.2538 

My family are very fond of maca- 
roni without tomatoes. Put half a 
package of macaroni in kettle of boil- 
ing water, salted. Cook 10 minutes; 
pour off water and add 1 pint fresh 
boiling water; cook 10 minutes long- 
er; salt to taste and pepper. Add 1 
teaspoonful dry mustard, 1 table- 
spoonful Wesson oil, 1 cupful grated 
cheese and 2 eggs, well beaten. Stir 
all together and bake about 10 min- 
utes. — Mrs. Hugh Latimer, 768 John- 
son street. 

Macaroni and Cheese. 

Cost. 

14 lb. macaroni $0.0250 

1 c grated cheese (stale) 0750 

1 T butter 0156 

1 t salt 0003 

14 t pepper .0020 

\\ c bread crumbs 0075 

1 pint skimmed milk. . . 0125 

2 T flour 0018 

Gas to boil, 20 minutes 0038 

Gas oven, 30 minutes 0128 

Cost for six people $0.1563 

Or IVz cents each. 

Break the macaroni in pieces about 
2 inches long; cook rapidly for 20 
minutes in boiling water with % t 
salt; have ready the grated cheese 
and white sauce, made as follows: 
Put the milk on to boil, thicken it 
with 2 T flour mixed smooth in % 
cup of milk; stir into the sauce half 
of the butter, Yz t salt and hi t pep- 
per. When thick pour over the maca- 
roni and cheese which has been put 
in alternate layers in a baking dish, 
sprinkle over with the bread crumbs 
and bake in the oven 30 minutes, not 
too hot an oven, as it burns quickly. 
This makes enough to serve six peo- 
ple. — Mrs. G. Spencer. 



NUTS, CHEESE, GRAINS, PASTES, EGGS. 



135 



Macaroni and Cheese. 

Cost. 

5 T grated cheese $0.0500 

1 T flour 0009 

1 T butter 0156 

1 egg 0480 

1 c milk 0268 

1 t salt 0003 

V» t pepper 0010 

y 2 package macaroni 0500 

Gas Vz hour, top Vz hr. baking .0169 

Cost for four persons $0.2095 

Or 5 cents each. 

Boil macaroni 15 minutes in salted 
water, drain and pour half cup milk 
over and boil a few minutes. While 
macaroni is cooking make a sauce of 
the first five ingredients and Vz cup 
milk, stir all together, then stir over 
fire until cheese is dissolved. Beat 
until a cream, then stir into the boil- 
ing macaroni, pour into buttered dish 
and bake Vz hour. Best ever. — Mrs. 
Welch. 

Macaroni, Etc., with Cheese. 

(Entered for first prize.) 

Cost. 
Vz lb. macaroni, or spaghetti, or 

rice (1 c) $0.0500 

1 t salt 0003 

1-3 lb. cheese 1000 

2 T flour 0018 

lYz c milk 0402 

Chopped parsley 0000 

Gas burner, 15 minutes 0028 

Gas oven, 30 minutes 0110 

Costs $0.2061 

Serves six at 3 1-3 cents each. 
Cook the macaroni, spaghetti or 
rice in salted water, rapidly boiling, 
for 15 minutes. Drain. Arrange a 
layer in a casserole, sprinkle with 
chopped cheese, dredge with flour, 
then arrange another layer in the 
same way. Over all pour the milk, 
and bake 30 minutes. Sprinkle 
chopped parsley over the top to gar- 
nish. The addition of 1 cup of bread 
crumbs, if liked, will make this 
amount serve seven, at 3 cents each. — 
Mrs. W. E. Metzger, 929 Pacific street. 

Fried Spaghetti. 

(Entered for third prize.) 

Cost. 

3 t chopped ham $0.0500 

Vz c chopped onion 0125 

Vz lb. spaghetti (cooked) 0500 

1 c tomatoes (cooked) 0267 

Vz c grated cheese 0375 

It salt 0003 

Vs t pepper 0010 

Fuel, 1 hour, fir wood (Vz use) .0204 

Cost for six persons $0.1984 

Or 3 2-3 cents each. 

Fry onion and ham together until 
brown. Add spaghetti, tomatoes, 
cheese, salt and pepper, and a cup of 
water. Bake until well browned. — 
Amy B. Westbrook. 



Spaghetti with Tomato and Cheese 
Sauce. 

(A meat substitute.) 

Cost. 

1 lb. spaghetti $0.1000 

6 large tomatoes 0500 

14 lb. cheese 0750 

2 t salt 0006 

% t cayenne pepper 0020 

Garlic (3 sections) in garden. . .0000 
Cooking, 114 hours on top wood 

stove (half use) 0179 

Serves six persons for $0.2455 

Or 4 cents each. 

Break spaghetti in small pieces and 
put on in salted boiling water (enough 
water to cover spaghetti) and let boil 
briskly a half hour. Peel tomatoes 
and cut garlic in small pieces, and 
add to spaghetti and let boil about 
three-quarters of an hour longer. 
Boil slowly and stir often. When al- 
most done add grated cheese and cay- 
enne pepper and salt. — Mrs. H. H. 
Minard, 1236 Division street. 

(It seems to me there is too much 
pepper.) 

Spaghetti, Tomatoes and Cheese. 

Cost. 
1 T Wesson oil $0.0057 

1 onion 0167 

2 c tomatoes 0664 

1 clove garlic 0001 

% tsalt 0002 

% t pepper 0010 

Vz package spaghetti 0750 

1 t salt 0001 

Vi lb. cheese 0375 

Gas — simmering, Vz hour 0020 

Top burner, 15 minutes 0029 

Baking, 10 minutes -0043 

Cost $0.2119 

Try this spaghetti recipe: Put 1 
tablespoonful bacon grease or Wesson 
oil in frying pan; chop 1 onion fine 
and braise, not brown it. Add toma- 
toes, as much as liked, 1 clove of 
minced garlic, salt and pepper, and 
allow to simmer until well cooked; 
then put through a colander. While 
this is cooking, drop half package 
spaghetti in boiling salted water and 
cook about 15 minutes, strain off wa- 
ter and stir into tomatoes. Put quar- 
ter pound cheese through meat grind- 
er, or grate it if more convenient, and 
stir into spaghetti. Turn into cas- 
serole and bake about 10 minutes and 
serve. — Mrs. Latimer. 

Spaghetti, Tomatoes and Cheese. 

Cost. 
Vz package broken spaghetti. . $0.0750 

It salt 0003 

1 onion ( y 2 c) 0083 

1 T butter 0156 

Vz can tomatoes 00 

1 c mushrooms Snoo 

1 t tobasco sauce 0032 

1 t Worcester sauce 0032 

Vs t cayenne pepper 0010 

2 T grated cheese 0094 

Gas, top 20 min., oven 30 min. .0166 

Costs $0.2159 



136 



TELEGRAM CONSERVATION COOK BOOK. 



V 2 package broken spaghetti, add 1 
teaspoonful salt and quart of boiling 
water. Let boil half hour, then drain. 
Fry 1 onion in butter until brown. 
Add V2 can tomatoes, spaghetti, 1 
can mushrooms, 1 teaspoonful tobasco 
sauce and Worcestershire, a dash of 
red pepper. Put in baking dish and 
sprinkle grated cheese over and 
brown in oven. — Mrs. Frank Cha- 
loupka. 

Vermicelli, Tomatoes and Cheese. 

Cost. 

V2 lb. vermicelli $0.0750 

V4, lb. cheese 0750 

1 pint tomatoes 0664 

Vs c bread crumbs 0075 

V 8 lb. butter 0625 

% pint milk 0350 

1 t Worcester sauce 0032 

1 t salt 0003 

1 t pepper 0010 

Gas, to boil, 30 minutes 0057 

Cost $0.3316 

Vermicelli. 

One-half pound vermicelli, % pound 
cream cheese, 1 pint tomatoes, % cup 
crackers or bread crumbs, 2 ounces 
butter, V2 pint milk, 1 teaspoonful 
Worcester sauce, salt and pepper. Boil 
vermicelli in plenty of water for 15 
or 20 minutes, until tender. Boil to- 
matoes 3 minutes by themselves, then 
skim vermicelli from water and place 
with tomatoes; let both cook 5 min- 
utes, then add grated cheese, crumbs, 
sauce, salt and pepper to taste; lastly 
milk and butter. Let all come to boil- 
ing point and serve at once on toasted 
or salted wafers. — Mrs. R. B. Arm- 
strong. 

Cheese Relishes, or Entrees. 

Here are three of my own recipes 
that I have used for years: 

Cheese Souffle. 

Cost. 
1 c chopped cheese $0.0750 

3 T flour 0027 

1% c milk 0402 

4 eggs (cooking) 1600 

V2 t salt 0001 

% t (or less) cayenne pepper.. .0010 
Gas, y z hour (10 minutes top, 

20 minutes oven) 0104 

About 1 quart costs $0.2894 

Chop sufficient cheese to make V2 
pint, moisten 3 tablespoonfuls flour in 
% cupful of cold milk, stir it into V2 
pint of hot milk, cook until thick; add 
the cheese; stir until the cheese is 
melted; add the yolks of 4 egigs. Take 
from the fire and add % teaspoonful 
salt and a dash of pepper, and then 
stir in carefully the well-beaten 
whites. Turn into a baking dish and 
bake in a moderate oven for 15 or 20 
minutes. Serve immediately. 



Cheese Fondue, No. 1. 

Cost. 

1 lb. cheese $0.3000 

V 2 t salt 0002 

Vs t (or less) cayenne pepper.. .0010 

3 eggs (cooking) 1200 

V 2 c milk 0134 

Gas 10 minutes, top 0019 

Cost $0.4365 

Chop or grate 1 pound soft cheese, 
put into a saucepan, add V2 teaspoon- 
ful soda and a dash of red pepper. 
Beat the yolks of 3 eggs with Vz cup- 
ful of milk or cream, add these to 
the cheese, stirring constantly over 
the fire until the cheese is melted. 
Pour over toasted crackers or toasted 
bread, served on hot plates, as soon 
as cooked. 

Cheese Fondue, No. 2. 

Cost. 

1 1-3 c hot milk $0.0357 

1 1-3 c soft stale bread crumbs .0200 

1 T butter 0156 

1-3 lb. cheese 1000 

Vz t salt 0002 

Vs t (or less) cayenne pepper.. .0010 
Gas 10 minutes, top 0019 

Cost $0.1744 

Prepare as in cheese fondue No. 1. 
In making these fondues, rice or any 
other cereal may be substituted for 
bread crumbs; 14 cupful of rice before 
cooking or 1 cupful cooked rice 
should be used. An advantage of 
omitting butter from cheese dishes, 
and of substituting water, or 
skimmed milk, for whole milk, is that 
it makes it possible to increase the 
amount of cheese without making the 
dish too rich. This is of great advan- 
tage because it tends to increase the 
tissue forming value of the dish, par- 
ticularly if skim milk is used 
rather than water. The ma>n reason, 
however, that I have copied both 
thcwe recipes is that you may notice 
with me the amazing difference in 
the cost of them. I never realized it 
at all till just now in figuring them 
out, and one has not by any means 
three times the food value of the 
other. I think our pricing of our old 
recipes must often surprise us all. 
That is just what I started this col- 
umn to do — to find out exactly what 
our food does cost, and its food value, 
in order that we may be able to prac- 
tice the economy and conservation of 
food that we are asked for at this 
time. 

Cheese Souffle. 

Cost. 

3 oz. cheese (30c lb.) $0.0562 

3 eggs (60c dozen) 1500 

1 T butter 0156 

1 T flour 0009 

V2 c milk 0134 

% t salt 0001 

Dash of cayenne pepper 0001 

Gas, 20 minutes 0085 

Souffle to serve 6 persons. . .$0.2448 



NUTS, CHEESE, GRAINS, PASTES, EGGS. 



137 



Or 4 cents each. 

Melt the butter in a saucepan; mix 
smoothly with the flour, now add the 
salt, cayenne and milk; simmer the 
mixture gently, stirring all the time, 
till it is as thick as melted butter; 
stir into it the finely grated cheese, 
turn into a basin and mix with it the 
yolks of eggfi well beaten. Whisk the 
whites to a solid froth and add to 
the souffle; pour all into a round tin, 
which should be only half filled, as 
it will rise very high; bake 20 min- 
utes; pin a napkin around the dish in 
which it was baked and serve at 
once. This is sufficient for six per- 
sons. — Mrs. G. Spencer. 

Cheese Souffle. 

1 c grated cheese (brick), 30c 

„ lb V- ••,; $0.0750 

2 c skim milk 0063 

} T "our 0009 

IT butter 0156 

Yj J salt 0002 

72 t cayenne pepper 0042 

2 eggs (preserved) 0600 

Wood heat y 2 hour, ( y 2 heat).. .0143 

Cost to serve five people. . . .$0 1775 

Or 3V 2 cents each. 

Melt butter, add flour and stir until 
smooth. Pour in milk and stir until 
it comes to the boil; add cheese, salt, 
pepper and yolks of eggs; beat two or 
three minutes; then fold in well beat- 
en whiles of eggs. Bake in pudding 
mold in hot oven until nicely browned 
and set, which will be about 20 min- 
utes. — Mrs. A. M. Shand. 

Cheese Souffle. 

i/ 4- ,. Cost. 

Yf t salt $0.0001 

7l/ t J P $P 1 ? er 0010 

i 4 T Crisco 0123 

\. T fl °u[ 0009 

V2 c milk 0134 

3 eggs at 50c a dozen . . .1250 

1 c grated cheese 0750 

Gas y 2 hour (baking and cook- 
ing) 0127 

Will serve four persons for.. $0.2404 
A trifle over 6 cents a portion. 
Stir flour in Crisco while heating in 
a saucepan. Pour milk in slowly and 
let it come to a boil. Add seasoning 
and yolks of eggs well beaten, then 
the grated cheese. Stir well for a 
minute or two, then pour in a bowl to 
cool. When cool add white of eggs, 
beaten very stiff. Pour in a shallow 
pan and bake in moderate oven 20 
minutes. — Mrs. H. C. Fixott, 1122 East 
Mill street. 

French Rarebit. 

u n COSt - 

3 c bread crumbs. $0.0450 

% lb. grated cheese 1500 

2 c milk 0536 

1 egg (cooking) 0400 

1 T butter 0156 

1 t salt 0003 

Vs t pepper 0010 



% t mustard nnin 

Baking 20 minutes, woodheat 

(1/2 use > .0048 

For four persons costs $0 3113 

Or 8 cents each * " 

of B w^ bakin 5 dish and Put in layer 
of bread crumbs. Cover with grated 
cheese then another layer of crumbs 
and cheese, and so on until pan is 
full having a layer of crumbs on top. 
Beat the egg and add the milk and 
seasoning and pour over cheese and 

" mb !i ^ little Dits of butter on 
top and bake in hot oven until it is 
fluffy and brown, or about 20 min- 
utes, and serve at once.— Mrs. Minard. 
Welsh Rarebit. 

3 oz. cheese (30c lb.) iaakV? 

4 oz. grated bread. ... | 7 0150 
3 oz. butter (55c lb.) Vo?X 

i e ! ff sa?t lkS .. (ha . lfUSe) ::: -' •' 

VtTei e P eT. St!lrd ' Vs'boughten -0055 

Costs $02878 

Grate the cheese and mix' with the 
yolks of the eggs; take the bread 
crumbs, butter and mustard and beat 
in a mortar; add salt and pepper- 
toast the bread; spread thickly with 
the paste; put them in the oven They 
should be hot and brown in eight 
minutes. Serve garnished with pars- 
ley.— Mrs. G. Spencer. 

Tomato Rarebit. 

Following is a recipe I enter for 
first prize. We find it a fine meat 
substitute: 

1 T butter so^T™ 

2 T flour nnis 

l c cheese 1500 

1 c tomatoes . 0267 

2 eggs (cooking) '.'.'.'.'.'.'. .'08OO 

Yf l soda 0002 

Yf } salt.. 0002 

V2 t mustard 0042 

Vi t red pepper 0041 

Gas, top heat for 20 minutes... .0038 

Cos t $0.3134 

This is plenty for eight people at 4 
cents per portion. 

To mix: Put butter in chafing dish 
or double cooker and melt. Add flour, 
to which has been mixed the mustard, 
salt and pepper. Blend well, add 
slowly the milk, and when this has 
thickened add the tomatoes, which 
have been sweetened with % tea- 
spoonful soda. Stir till heated, then 
add, while stirring briskly, the grated 
or shaved cheese. Stir until cheese is 
thoroughly melted. Last add the 
slightly beaten eggs and cook until it 
thickens. Pour over crackers at the 
table and serve. If this gets too stiff 
at table it can be thinned without 



138 



TELEGRAM CONSERVATION COOK BOOK. 



hurting it, and also can be warmed up 
the next day. — Mrs. Reid, 110 Twenty- 
first street North. 

Cheese Cakes. 

Cost. 

iy 2 cups flour $°-9™? 

4 T lard (melted) 0624 

% lb. grated cheese 1500 

2 egg yolk^ (1 egg) 0400 

1 T butter 0156 

% t salt. 0002 

% t paprika OUib 

% cup cold water 0000 

Gas oven 15 minutes .vv&is 

One dozen cheese cakes cost. $0.2944 
Add % teaspoonful salt to the flour, 
also the melted lard and 2 heaping 
tablespoonfuls grated cheese (Ameri- 
can cheese). Mix thoroughly with a 
silver fork; now pour the cold water 
in a drop at a time till the dough 
clings together, roll out an for pie 
crust. Cut into rounds with large 
biscuit cutter, and place in the cen- 
ter of each round 1 tablespoonful of 
the following: The grated cheese, the 
beaten egg yolks, salt and paprika 
mixed together. Moisten around the 
edge, put on top crusts of the rounds, 
press together with a fork and bake 
15 minutes in hot oven. These are 
delicious and very nice for picnics. 
This quantity makes a dozen. — Mrs. 
G. Spencer. 

Cheese Puff. 

Cost. 

4 eggs (50c dozen) $0.1667 

1 c milk 0300 

1 R T flour (2 T) 0018 

6 T cheese (% lb.) 0282 

1 t salt 0003 

1 T shortening 0156 

Fuel, gas 15 minutes on top 
(.0028c), 30 minutes in oven 
(.0127c) 0155 

Serve six people at cost of... $0.2581 

Or 4 1-3 cents each. 

Melt shortening in pan; stir in 
flour. When smooth, add milk and 
stir until thick and well cooked. Add 
cheese (grated) and salt, and stir un- 
til cheese is melted. Take from fire, 
stir in egg yolks well beaten, then 
fold in the stiffly beaten whites. Pour 
into buttered casserole, place in shal- 
low pan of water and bake, with 
cover on, 30 minutes. — Mrs. F. N. 
Taylor. 



Scalloped Cheese. 

Cost. 

Vi lb. cheese, 30c $0.0750 

4 fresh eggs, 60c dozen 2000 

V* t pepper 0020 

1 pint milk 0535 

1 t salt 0003 

1 T butter 0156 

4 slices bread (1-3 loaf) 0200 

Gas, 15 minutes 0028 

Cost for five people $0.3692 

Or 7% cents each. 

Spread the slices of bread with the 
butter; lay in a baking dish with the 
grated cheese and seasoning between 
the slices; mix the eggs and milk to- 
gether and pour over the bread and 
cheese. Bake in a hot oven 15 min- 
utes. This makes an ample dish for 
five people. — Mrs. G. Spencer. 

Cheese Omelet. 

Cost. 

3 eggs (preserved) $0.0900 

1 T grated cheese 0047 

1 T milk 0017 

1 T butter 0156 

y 2 t salt 0002 

% t pepper 0001 

Wood heat 15 minutes ( V 2 heat) .0072 

Cost of Omelet $0.1204 

Beat egg yolks until thick and 
creamy. Add cheese, milk, pepper and 
salt. Fold in lightly whites, well 
beaten. Have butter melted in skil- 
let and pour in mixture. Stil until it 
begins to set, then fold one-half over 
the other, making it crescent shaped. 
Be sure and have it nicely browned. 
Serve immediately. — Mrs. A. Shand. 

Cheese Ramequins. 

Cost. 

1 c grated cheese $0.0750 

94 c bread crumbs 0112 

1 t (scant) mixed mustard 0111 

1 c milk 0268 

i/ 2 T butter 0078 

Gas (15 minutes simmer, 10 

minutes top) 0029 

Cost $0.1348 

Boil the milk and pour over it the 
bread crumbs, and let them stand on 
the stove, covered up, for a quarter 
of an hour. Now mix in the grated 
cheese, mustard and butter. Butter 
some little china ramequin cases, and 
fill them three parts full of the mix- 
ture. Bake about 10 minutes in a 
hot oven, and serve immediately. — 
Maria Mel. Gillmore. 



Additional Recipes 



NUTS, CHEESE, GRAINS, PASTES, EGGS. 



139 



Rice Combinations 



First Prize — For the best recipe for 
serving- cheese in any form or com- 
bination (except using- it with meat) 
as the main ingredient in a hearty 
dish designed as a meat substitute. 

Rice and Cheese. 

Cost. 

1 c rice $0.0500 

2 T salt 0016 

iy 2 c milk 0402 

1 y 2 T flour 0014 

% t salt 0002 

2 T butter 0312 

V 2 c grated cheese 0375 

y 8 t cayenne pepper (or less).. .0010 
Wood fire, 30 minutes ( Vz use) .0102 



Cost $0.1733 

Here is a recipe for rice and cheese 
our family are very fond of: One 
cupful rice, 5 Quarts boiling water, 2 
tablespoonfuls salt. Wash rice in hot 
water five times, then in cold water 
three times. Have the water boiling 
vigorously; add salt, then the rice; 
sprinkle it in slowly, so that the wa- 
ter does not stop boiling. Boil vio- 
lently 15 minutes. Be careful not to 
over-cook. When no hard core can 
be felt on pinching the kernel be- 
tween thumb and finger it is done. 
Pour into a colander, saving the rice 
water for soup. Set the colander over 
a pot containing a little boiling water 
or in a cool oven, and let it steam un- 
til ready to serve. Each grain should 
be large and perfectly distinct. 

Cheese Sauce for Rice — 1% cupfuls 
milk, iy 2 tablespoonfuls flour, % tea- 
spoonful salt, 2 tablespoonfuls butter, 
y 2 cupful grated cheese, cayenne pep- 
per to taste. Stir the flour and salt 
smoothly into half cupful of milk; 
heat the remaining milk carefully to 
the boiling point, preferably in a 
small aluminum dish, and add the 
butter. Let all boil together for two 
minutes, and then set aside the pan 
to cool slightly, while grating the 
cheese. Add the cheese and bring 
slowly to boil, stirring constantly. 
Season with cayenne or whi*e pepper 
to suit taste and serve hot. — Mrs. 
Frederick W. Christie, Box 223, St. 
Helens, Or. 

Cheese and Pimentoes with Rice. 

Cost. 

2 c cooked rice $0.0160 

% c grated cheese 0375 

% c milk 0134 

y 2 can pimentoes (chopped)... .0750 

1 t salt 0003 

y 8 t pepper 0010 

Bake 15 minutes (gas) 0028 

30 minutes top (rice) 0057 



Cost for four persons $0.1517 

Or 3% cents each. 
Method: Cook rice until nearly 
done, drain off water, mix in cheese, 



pimentoes and milk, then bake in cas- 
serole. This is as tasty and as eco- 
nomical a dish as one could wish for. 
— H. C. Larsen, 712 Washington street. 

Cheese and Rice Souffle. 

(Entered for first prize.) 



Cost. 

$0.0080 

0156 

0009 

0003 

0300 

0750 

_ 0833 

Fuel, 30 minutes, gas oven.!.".! !oi27 



1 c rice (cooked) 
1 T butter or oil. 

1 T flour 

1 t salt 

1 c milk 

Vi lb. cheese. . . . 

2 eggs 



Cost for four persons $0.2258 

Or 5V 2 cents each. 

Melt butter in pan, stir in flour, 
then add cold milk. Stir until thick 
and smooth, then add cheese. When 
melted add rice, the yolks of eggs and 
salt. Take from fire and fold in the 
stiffly beaten egg whites. Pour in 
buttered bake pan, place in shallow 
pan of water and bake 30 minutes. 
Serves four persons. — Mrs. F. N. Tay- 
lor. 

Imperial Loaf. 

I am sending in some recipes that 
have been proven good. 

Cost. 

1 c grated cheese $0.0750 

2 c cooked rice 0016 

1 c prune pulp .'0500 

iy 2 t salt 0005 

1 egg 0450 

1 c crumbs 0150 

1-3 c tomatoes (strained) 0089 

1 small onion, chopped (% c) . . .0125 
Gas to bake, 45 minutes 0220 



Cost $0.2305 

This will serve four people, so costs 

about 6 cents each. 

Mix above ingredients into a loaf 

and bake 45 minutes. — Joyce L. Hays. 

Spanish Rice and Tomatoes. 

Cost. 

2 c rice (cooked) $0.0160 

2 c tomatoes (cooked) 0534 

1 c onions (sliced) 0250 

1 t salt 0003 

V 2 t cayenne 0010 

1 t drippings 0102 

V4, t chili powder 0020 

Gas 40 minutes 0176 



Cost $0.1255 

Serves four people. Costs 3 cents 
per person. Mix together in a deep 
frying pan and fry for 40 minutes, 
stirring constantly. — Mrs. J. DeWitt 
White, Ridgefield, Wash. 

Third Prize — For the best recipe for 
for any hearty dish meeting the re- 
quirements of a real meat substitute, 
and not of a class already given in 
n-euis Xj8a ui }daoxa 's^nu ao asaaip 
JO }139UI Suiui^iuod }OU ui) >jjoav Jno 
portions as seasonings). 



140 



TELEGRAM CONSERVATION COOK BOOK. 



Spanish Rice. 

(Entered for third prize.) 

Cost. 
1 c rice $0.0500 

1 c chopped onions 0167 

2 c cooked tomatoes 0664 

1 R T lard 0188 

1 t salt 0003 

Va t pepper 0010 

2 c beef stock or water 0000 

Fuel, 1 hour fir wood (% use) .0204 

Cost for six persons $0.1736 

Or less than 3 cents each. 

Cook rice until done, then fry rice 
and onion in lard until onion is a 
light brown. Add tomatoes, stock, 
salt and pepper. Stir well together 
and bake in oven about 45 minutes. — 
Mrs. H. H. Barnes, Ridgefield, Wash. 

Tomato and Rice Curry. 

Cost. 

1 quart tomatoes $0.1068 

1 t curry powder 0083 

y 2 c minced onions 0125 

1 c cooked rice 0080 

1 T butter 0156 

1 lemon (juice) 0250 

Gas, 40 minutes 0170 

Cost for five portions $0.1932 

Or about 4 cents each. 
To tomatoes add curry powder; boil 
15 minutes; add onions, browned in 



butter, rice and butter, also salt if 
not already salted. Cook for 15 min- 
utes, add juice of one lemon and serve 
at once. — Mrs. Welch. 

Rice Substitute for Meat. 

Cost. 

1 c dry rice $0.0312 

Vz lb. ripe tomatoes 0250 

V2 lb. green peppers 0500 

% lb. onions 0200 

2 T flour 0018 

1 t salt 0003 

2 T butter 0312 

Gas, 1 y 2 hours top 0171 

1 hour oven 0255 

Serves six for $0.2021 

Or 3 2-3 cents per person. 

Cook the rice for V2 hour in plenty 
of salted water. Remove seeds and 
membranes from pepper and let stand 
in scalding water for a few minutes; 
then chop peppers and onions quite 
fine, add the tomatoes, cut fine, sprin- 
kle with the salt and flour and mix. 
Add the cooked rice and the melted 
butter (or butter in bits on the top) 
and bake for an hour. The addition 
of a cupful of chopped left-over meat 
or any left-over thickened gravy, is 
an improvement, though quite unnec- 
essary. — Mrs. Orrin E. Stanley, 2601 
Forty-ninth street S. E. 



Oats and Corn Meal 



Cornmeal Mush and Cheese. 

Cost. 

2 cups cornmeal mush $0.0286 

2-3 c cheese (grated) 0500 

2 T drippings for frying 0188 

Gas 1/2 hour 0057 

Cost $0.1031 

Mix grated cheese in mush and re- 
move from stove. Cool. Cut in slices 
and fry in drippings. — Mrs. J. D. 
White. 

Rolled Oat Fritters. 

(Entered for third prize.) 

Cost. 

2 c rolled oats (cooked) $0.0166 

2 T cheese 0094 

1 T sugar 0024 

% c bread crumbs 0075 

1 egg 0417 

1 T lard for frying 0156 

Fuel, gas, 15 minutes, top 0028 

Cost for fritters $0.0960 

Makes 12 fritters. 

To cooked oats, warm, add grated 
cheese, sugar, bread crumbs and well 
beaten egg. Drop by spoonfuls on 
griddle, fry brown and turh. Serve 



with syrup. Excellent for luncheon 
or supper. — Mrs. F. N. Taylor. 

(This is an ideal recipe to save left- 
overs and fats, and so easily pre- 
pared.) 

Cornmeal Souffle. 

(Entered for third prize.) 

Cost. 

1 c milk $0.0300 

1 c water 0000 

1 t onion 0005 

1 T parsley from garden 0000 

2 T cheese 0094 

1 c cornmeal 0283 

1 t salt 0003 

2 eggs 0833 

Fuel, 45 minutes on gas 0155 

Cost for four people $0.1673 

Or 4 cents each. 

Put milk and water in top of dou- 
ble boiler; when boiling stir in meal 
and salt. Cook 15 minutes. Add 
cheese, seasoning and egg yolks. 
Take from fire, fold in stiffly beaten 
whites, put in buttered pan and bake 
30 minutes. — Mrs. F. N. Taylor, 5511 
Fifty-second avenue S. E. 



The Paper Read by Every Member of the Family, 
The Evening Telegram 



NUTS, CHEESE, GRAINS, PASTES, EGGS. 



141 



Vegetables 



Escalloped Potatoes and Cheese. 

Put into buttered baking dish alter- 
nate layers of cheese sauce (as in 
cheese sauce and eggs) and cold 
boiled potatoes sliced or cut in dice. 
Cover with buttered crumbs and bake. 
— Mrs. Welch. 

Cheese and Corn. 

Cost - 

1 c chopped corn $0.0250 

1 c grated cheese 0750 

1 T chopped green pepper 0100 

Vt, c flour 0038 

1 T Crisco 0082 

2 c milk 0536 

1 t salt 0003 

Vs t pepper 0010 

Gas 30 minutes 0128 

Enough for 3 people costs. . .$0.1897 

Portion for each costs 6 cents. 

Melt the fat in a pan and cook the 
peppers until thoroughly done. Put 
milk in double boiler and bring to the 
boiling point. Mix the flour into a 
smooth paste with a little cold milk 
and add the corn and seasoning. Turn 
into a well-greased baking dish and 
bake in a moderate oven 30 minutes. 
— Mrs. A. E. Estes, 667 Vancouver 
avenue. 

(I have not figured chopped green 
corn, or chopped green peppery, but I 
presume Mrs. Estes' figures are right 
in these, as her other pricing nearly 
all was. I will be glad to have any 
of you call attention to any mistake 
in pricing or figuring that appears in 
my columns, as we want our work 
absolutely correct and reliable, and 
mistakes may creep in in spite of the 
utmost care.) 

Curried Rice and Kidney Beans. 

(A meat substitute.) 

Cost. 

V2 c rice $0.0040 

1 c kidney beans 0875 

V2 c minced onion 0125 

4 T grated cheese 0450 

1 T salt 0008 

% t pepper 0021 

1 t curry powder 0083 

Vs t (dash) paprika 0016 

1 T drippings (sausage or ba- 
con) 0102 

Gas for cooking rice V2 hour... .0057 
Gas for cooking beans 3 hours 

(simmerer) 0120 

Gas for cooking onion, curry, 

etc., 15 minutes 0028 

Will serve 6 persons for .... $0.1925 

Or 3% cents a portion. 

Cook beans over night; boil in 4 
quarts of fresh boiling water, to 
which has been added 1 t salt; cook 
until tender, which varies from 2 to 8 
hours. Drain and keep in double 
boiler on back of stove or over sim- 
merer. Cook rice as usual with 1 tea- 



spoonful salt. Put drippings in fry- 
ing pan, add onion, fry but do not 
brown. Mix curry powder with V2 
cup of cold water. Add to onion, boil 
until It thickens slightly. Add salt, 
pepper and paprika to season, then 
add grated cheese. Cook but a few 
minutes longer or cheese will be 
stringy. Place beans in center of 
platter, rice around the edge and 
where they meet the onion and curry 
sauce. Sprinkle rice with paprika, 
garnish with parsley. — Mrs. H. C. 
Fixott. 

Corn and Cheese Souffle. 

Cost. 

1 c corn, chopped $0.0500 

1 c grated cheese 0750 

3 eggs 1440 

1 T butter 0156 

1 T chopped green pepper 0200 

V4, c flour 0036 

2 c milk 0535 

V2 t salt 0002 

Gas V2 hour 0128 

Cost for four portions $0.3747 

Or 9% cents each, counting cost of 
corn in own garden. 

Melt the butter and cook the pep- 
per thoroughly in it. Make a sauce 
of the milk, flour and cheese; add the 
corn, cheese, yolks and seasoning; cut 
and fold in the egg whites beaten 
stiffly, turn into buttered baking dish 
and bake in moderate oven 30 min- 
utes. — Mrs. Welch. 

Escalloped Peas with Cheese. 

1 can peas $0.2000 

1 pint milk 0535 

1 a salt 0003 

Vs t pepper 0010 

1 T butter 0156 

4 crackers (crumbs ) . .0100 

J 4 lb. cheese diced 0750 

1 lb. bacon fried and diced 0600 

Gas 1 hour 0255 

Cost of dish $0.4409 

Paying for peas canned from gar- 
den. 

Heat the peas, make a gravy of the 
milk, salt, pepper and butter. Butter 
a baking dish and put in layer of 
peas; sprinkle with cracked crumbs, 
repeat, and on top put layer of diced 
cheese and fried bacon; put in oven 
and bake till brown. — Mrs. Welch. 

Scalloped Cheese and Hominy. 

Cost. 

3 c lye hominy $0.0750 

V 2 lb. grated cheese 1500 

3 c milk 0804 

3 T Crisco 0246 

3 T wheat flour 0027 

1 t salt 0003 

Vs t pepper 0010 

Gas 30 minutes 0128 

Enough for four people costs $0.3468 



142 



TELEGRAM CONSERVATION COOK BOOK. 



Portion for each costs about 8% 
cents. 

Rub a baking dish with Crisco and 
put in a layer of hominy and sprinkle 
it with cheese. Continue this way un- 
til all the hominy and cheese is used, 



and pour over this a sauce made of 
the milk, Crisco, wheat flour and the 
salt and pepper. Bake in a moderate 
oven for 30 minutes. — Mrs. A. E. 
Estes. 



Eggs 



Eggs and Rice. 

Cost. 

6 eggs $0.2750 

1 T butter 0156 

1 T flour 0009 

1 c milk 0268 

1 t salt 0003 

2 c boiled rice 0016 

% t pepper 0010 

Heat on stove 20 minutes (% 

use) 0048 



.$0.3260 



For four people costs. . . 

Or 8 cents each. 

Boil hard six eggs, cut in halves 
and make a white sauce. Take a ta- 
blespoonful of butter, 1 of flour and 
a cupful of milk. Season with salt 
and pepper, cook together and heat 
eggs in this. Have ready two cupfuls 
boiled and seasoned rice. Press this 
into a round mold. Turn it out on a 
hot dish and fill the center with the 
eggs and sauce. Garnish with pars- 
ley. — Mrs. Minard. 

(Here you can boil the eggs, cook 
the rice and make the white sauce all 
at the same time with the same fire — 
one advantage of using wood fuel.) 

Eggs Curried. 

Cost. 

4 eggs (preserved) $0.1200 

1 T butter 0156 

y 2 cup skim milk 0032 

1 t curry powder 0083 

Vz t salt 0002 

y 8 t pepper 0010 

It flour 0003 

1 cup dry rice 0032 

Wood heat 1 hour, % heat 0143 

Serves 8 people at a cost of. .$0.1949 

Or 2V 2 cents each. 

Melt butter, add flour, curry pow- 
der and milk, simmer gently V2 hour. 
Have eggs hard boiled, cut into quar- 
ters. Put them into pan, add salt and 
pepper and heat thoroughly. Pile on 
center of hot dish. Have rice thor- 
oughly cooked and drained and serve 
it as a border. — Mrs. Shand. 

Baked Eggs with Cheese. 

Cost. 

4 eggs $0.1866 

1 c cheese 0750 

1 c fine crumbs .' 0150 

% t salt 0001 

A few grains cayenne pepper. . .0001 
Gas, % hour 0128 

■ Cost for four portions $0.2896 

Break the eggs into a buttered bak- 
ing dish or ramekins and cook in hot 
oven until they begin to turn white 
around the edges. Cover with the 



mixture of crumbs, cheese and sea- 
sonings. Brown in very hot oven. 
Must be very hot or egg will be 
cooked too much by time the cheese 
is brown. 

Baked eggs are very nice prepared 
this way, leaving out the cheese and 
dotting with bits of butter instead. — 
Mrs. Lulu M. Welch, 1351 East Lincoln 
Street. 

Creamed Cheese and Eggs. 

Cost. 

1 c milk $0.0268 

2 T flour 0018 

2 T cheese 0200 

V 2 t salt 0002 

% t pepper 0010 

3 hard-boiled eggs 1250 

4 slices toast 0150 

Gas 15 minutes 0064 



Cost for four portions $0.1962 

Or 5 cents each. 

Make a sauce with the flour and 
milk and seasonings. Add the cheese 
and stir till melted. Chop the whites 
and add to the sauce. Pour over the 
toast, force the yolks through a po- 
tato ricer Or strainer, sprinkle over 
the toast and serve. 

By using 4 tablespoonfuls cheese in 
above sauce, omitting eggs, it can be 
used with macaroni, then baked. Is 
very good substitute for my macaroni 
and cheese recipe. — Mrs. Welch. 

Egg-s with Tomatoes. 

Cost. 
4 eggs (50c a dozen) $0.1250 

3 whole tomatoes 0300 

4 slices of bread (% loaf) 0150 

1 T butter 0156 

2 T bread crumbs 0018 

1 t salt 0003 

1 T minced onion 0016 

1 T minced carrot 0010 

1 T minced celery 0009 

1 clove garlic 0001 

1 clove, 2 whole peppers 0001 

1 bay leaf 0001 

Small piece of bacon rind 0200 

1 T corn starch 0016 

Fuel, gas, 20 minutes 0038 

Costs $0.2169 

And serves two people for about 11 
cents ©£LC*h. 

Cut one tomato in four slices, turn 
in a little milk and bread crumbs and 
fry in a tablespoonful of butter. Toast 
four slices of bread. Make tomato 
sauce as follows: Put bacon rind, 
vegetables and spices in pot and fry 
three or four minutes, then put in two 
tomatoes, cut up. Add half cupful of 
water, salt, let boil 15 minutes, thick- 



NUTS, CHEESE, GRAINS, PASTES, EGGS. 



143 



en with a little corn starch and water, 
and strain. Now poach four eggs in 
salted water; put toast on bottom of 
platter, the four slices fried toma- 
toes on top of toast, then tl--e poached 
eggs. Cover the whole with tomato 
sauce and serve. — Mrs. Otto Heyde, 
181 Grover street. 

Eggs in Tomato Sauce. 

Cost. 

6 fresh eggs (60c dozen) $0.3000 

6 tomatoes, % lb. 4c 0600 

1 t butter 0032 

1 t salt 0003 

y 2 t pepper 0042 

6 slices of bread ( y 2 loaf?) 0300 

1 c of milk 0268 

1 T flour 0009 

Gas, 15 minutes 0028 

Cost $0.4282 

Take 6 large tomatoes and remove 
the inside so that each will hold an 
egg. Place these in a pan, put a little 
butter in the cavities and bake for 
10 minutes. Remove from the oven 
and drop into each case an egg sprin- 
kled with salt and pepper. Place 
back in the oven and allow to remain 
till the whites of the eggs are set. 
This takes about five minutes. Serve 
on slices of toast. Make a sauce of 
the pulp that has been removed, by- 
adding 1 cup of milk. Boil the pulp 
and milk together, thicken with one 
tablespoonful flour, season with salt 
and pepper, pour around the tomatoes 
and eggs and serve hot. — Mrs. G. 
Spencer, 1260 East Davis street. 

Egg Timbales -with Tomato Sauce. 

Mrs. Oatfield says inexpensive and 
nourishing, suitable for luncheon or 
dinner, and easy to digest. 

Timbales. Cost. 

4 eggs (50c dozen) $0.1667 

1 pint milk 0535 

% t salt 0002 

1 saltspoon pepper 0010 

Onion juice 0001 

Gas, medium oven % hour 0128 

Sauce — 

1 lb. tomatoes 0500 

1 T flour 0009 

1 T butter 0156 

% t salt 0002 

Vs t pepper 0010 

1 bay leaf , .0001 

1 onion (V 2 c) 0125 

Gas for cooking, 1 hour 0114 

Cost for 6 cups $0.3260 

Cost for each about 5 cents. 

Beat the eggs with Dover beater 
slightly, gradually add the milk, then 
seasoning and pour into slightly 
greased molds or cups. This quantity 
makes six timbales. Set in pan of 
water and bake in moderate oven for 
about 20 minutes or until firm. 

Meanwhile simmer tomatoes and 
seasoning, blend butter and flour in 
fry pan, then strain in the tomatoes, 
cooking until smooth and of the de- 
sired thickness. Turn timbales on a 



warm platter, pour sauce around 
them and garnish with parsley sprays. 
This is a delicious dish and has the 
added merit of being suitable for 
children. Serve with baked potatoes 
and a green salad, as lettuce. — Mrs. 
John Oatfield, Milwaukie, Or. 

Egg Croquettes. 

Cost. 

4 eggs (55c dozen) $0.1400 

y 2 c milk 0134 

1 T flour 0009 

1 t onion 0005 

1 t parsley (garden) .. .0000 

l / 2 t. salt 0001 

4 crackers 0160 

Gas, V 2 hour 0057 

Cost to serve four people. . . .$0.1766 

Or Ay% cents each. 

Boil 3 eggs until hard and chop 
them. Cook milk, onion, parsley and 
flour until thick, and add chopped 
eggs. Cool, beat 1 egg and crushed 
cracked crumbs. Add to mixture, 
form in balls and fry in drippings. — 
Mrs. J. D. White, Ridgefield, Wash. 

Scalloped Eggs. 

Cost. 

6 eggs $0.2400 

1 T Wesson oil 0057 

1 c cracker crumbs 0300 

y 2 t salt 0002 

Vs t pepper 0010 

1 T lemon juice (1 lemon) 0200 

1 c milk 0268 

Gas, 20 minutes 0085 

Less than 1 quart costs $0.3322 

Boil hard 6 eggs, put through meat 
grinder, grease casserole and sprinkle 
bottom with cracker crumbs; alter- 
nate eggs, salt and pepper, few drops 
of lemon juice and few drops Wesson 
oil, putting in layers with cracker 
crumbs between and on top, add 
enough sweet milk to almost cover; 
bake 20 minutes. — Mrs. H. Latimer. 
(Rather expensive for these times). 

Eggs in Cream Sauce. 
Mrs. Hembree says: I'm coming in 
to the circle again, as I think you 
would like the method I have of serv- 
ing eggs, when they are high, as well 
as when the price is low, as it takes 
so few — and we like it even better 
than meat occasionally. It is also 
prepared very quickly, and is a favor- 
ite dish with us. 

Cost. 

4 eggs, at 55c dozen $0.1833 

1 T butter 0156 

hi T salt 0001 

Dash of red pepper 0001 

Parsley out of garden 0000 

1 pint milk 0600 

Fir fuel, % heat, 15 minutes... .0051 

Cost to serve 5 or 6 people. .$0.2486 
Or about 4 cents each. 
Cut the hard-boiled eggs in slices, 
season and pour over this cream sauce 



144 



TELEGRAM CONSERVATION COOK BOOK. 



made by stirring a tablespoonful of 
flour into a tablespoonful melted but- 
ter till smooth. Add the milk, stir- 
ring till right consistency. Then pour 
over the eggs; garnish with fresh 
parsley, cut fine, which also greatly 
adds to the looks. — May S. Hembree, 
194 Boundary avenue. 

Beauregard Eggs. 

Cost. 

5 eggs (fresh) $02290 

1 T butter 0156 

1 T flour 0009 

1 c milk 0286 

y 2 t salt 0002 

% t (or less) pepper 0010 



Gas, 10 minutes (top) 0019 

Cost $0.2754 

Hard boil five eggs, separate whites 
and yolks. Chop the whites very fine 
and chop the yolks, keeping them sep- 
arate. Put 1 tablespoonful butter and 
1 tablespoonful flour in a saucepan, 
mix, and add half pint milk. Stir un- 
til boiling. Add half teaspoonful salt 
and 1 saltspoonful pepper and the 
whites of eggs. Stir this until it just 
reaches the boiling point and pour 
over nicely toasted bread. Put the 
yolks of the egg^ over the top and 
dust with salt and pepper and serve. 



Additional Recipes 



Meats 

Beef and Veal 

Mutton and Lamb 

Pork 



Beef, Veal, Mutton, Lamb and Pork 

Saving Meat. 



A Quarter of Beef — 

To select good beef 

To cut up a quarter properly 

To keep beefsteak raw 

Half a Hog — 

To cut up half a hog properly 

How to use each part 

To dry-salt and smoke pork 

To cure hams in brine 

To make sausage 

General Remarks — 



To make corned beef 
To can beef 



To keep sausage or pork steak raw 
To keep sausage or pork steak cooked 
To pickle souse 
Jellied souse 



Meat prices 
How to cook meat 


How to choose and care for meat 


Beef- 




To roast beef 

Beef Ragout 

Casserole 

Boiled with noodles 

Pot roast 

Beef roll 

Beefsteak, to fry, to bake 

Cooked with vegetables 


Southern style 

Hamburger steak 

Fried 

In loaf 

In pudding 

Cold boiled 

Jellied 


Veal- 




Roast veal 

A roast veal combination recipe 

Veal pie 

Fricassee 


Cutlets 

Steak 

A stewed veal combination recipe 

Veal and rice 


Mutton— 




To stuff a leg of mutton 
Breast of mutton 
Sheep's head 


Mutton stew 

Pot roast 

Pie with olives 


Lamb — 




Casserole 
Roast 


Breaded 
Lamb chops 


Pork- 




Roast 
Meat balls 
Salt pork 


Mock duck 
Ham puff 


Left Overs — 




Frittadilla 
Croquettes 


Hash 



Meat Substitutes as a Health Necessity. 



Saving Meat 



(From the editorial page of the 
Evening Telegram.) 

I have often spoken of making a 
special effort to save meat for our 
soldiers and their allies, but I want 
to say a little more about it, as I feel 
that women as a whole do not under- 
stand just the way this matter stands 
for us in our homes, and I want to 
tell you how it seems to me. We 
all know how it is when unexpected 
company comes in just at meal time, 
and a quiet word is passed around 
to the family to "go light on the 
meat." It is just the same exactly 
now, only "the family" is the whole 
big United States. Some of us get 
confused on the issue before us be- 
cause it is put in such big terms — 
like these billions of dollars in loans 
and appropriations they write of so 
easily in the papers. The amount is 
so large it staggers and bewilders us, 
and it doesn't seem to apply to our 
little home in the suburbs at all. But 
it all does apply to us as to all, "we 
the people of the United States." 

Let's put it that these ally friends 
of ours, who are and have been for 
years, standing between us and the 
cruelty and rapacity of Germany are 
in sore straits — they need our help 
and our generous self-denial that we 
may be able to send food to them. Of 
all the states in the union, the old 
Oregon Country has always been 
justly famous for its free-handed 
hospitality. Suppose a brave band of 
friends with our own sons among 
them who had been fighting to de- 
fend our property from flames, or our 
lives from assassins, came to our 
ranch home, utterly worn out and ex- 
hausted by the conflict, and asked 
us for our meat to give them new 
strength to fight on and on for us 
and our interests, just as much as 
for their own, could we, of the big- 
hearted, hospitable West, say to 
them, "No, we are used to eating a 
certain quantity of meat ourselves 
each day, and we feel we do not care 
to give it up. We are sorry you need 
it, but you can't get it from our self- 
sacrifice." 

"Lives there a man with soul so 
dead?" — lives there a woman of the 
big, warm-hearted West, who would 
not most gladly give all she could to 
the needs of these, our sons, and 
brave friends, who are in sore straits 
for food, nearly exhausted with the 
years of conflict? Did you ever try 
to imagine yourself and your family 
as living in France instead of here. 
Row would we be feeling about these 
things now if we had happened to 
have been born there and suffered as 
these women have? There really is 
not enough for us all to have plenty; 



our government assures us of that. 
There are just so many animals in 
the country, "just enough to go 
round" for our own folks, so we must 
get along with less than we want if 
we leave a good share for those who 
are fighting our battles and enduring 
all kinds of deprivations and hard- 
ships for us. Let us just leave it the 
way we began. These friends have 
come in unexpectedly, and are very 
hungry and worn. Let's pass the 
word along to all the big family of 
humanity around us — "Family, go 
light on meat." — Aunt Prudence. 

WHAT TO BE DONE WITH A QUAR- 
TER OF BEEF. 

Dear Friends: Perhaps some of you 
may live in the suburbs and keep a 
pig which you intend to have killed 
this fall for your winter meat, or 
perhaps some friend may give you a 
piece of venison, or a big fish, etc., 
which is more than you can eat fresh; 
or perhaps you would like to be 
really thrifty and prepared for win- 
ter war prices, and would like to buy 
a quarter of beef and cut it up and 
"put it down" for winter use. If you 
have a large family it will surely pay 
you to do this. I know whereof I 
speak, for I have taken care of many 
a quarter of beef and the whole of 
many hogs on an Oregon ranch, as 
well as from my girlhood up, in the 
East. These recipes I give have 
come across the continent and been 
in our family for two generations. 
1 will copy them, as I have them 
written, after telling you just how I 
would proceed from the first. 
Preserve a Quarter of Beef. 

Select beef which has a clear 
cherry red color when exposed a few 
moments, meat marbled throughout 
with fat which is light straw color. 
When meat pressed by the finger 
rises up quickly it is prime, but if 
the dent disappears slowly or re- 
mains it is inferior. Inferior meat is 
from old or ill-fed animals and has 
a coarse, skinny, yellow fat and a 
dark red lean. Ox beef is the sweet- 
est and most juicy and most econom- 
ical. 

You can buy either a fore or hind 
auarter of beef — or a smaller piece — 
but it will cost you much more in 
proportion. The fore quarter is 
cheaper, as it contains less choice 
meat, but it is probably as good for 
the way we will preserve it. For 
cutting up we need a very sharp, 
pointed butcher knife and a meat 
saw. First, lay the fore quarter on 
a clean table with the inner side up. 
You will not have the head, so begin 
by sawing and cutting the meat 
straight across the ribs, about one- 



148 



TELEGRAM CONSERVATION COOK BOOK. 



third of the way down from the 
backbone. This will come out just 
about the shoulders, leaving an upper 
one-third and a lower two-thirds. 

Next, cut your lower larger two- 
thirds across near the middle, just 
back of the shoulder. 

Next cut the inside piece you have 
just cut off (the piece you have cut 
off the shoulder) in two parts 
lengthwise, calling the upper piece 
(1) the "rib piece," for boiling or 
corning; the lower piece (2) is the 
"plate" piece for corning only. 

Now cut off crosswise, close to the 
leg, the "plate" piece attached to that 

(3) and this is the best piece for 
corning. 

Next saw the leg in two crosswise 
about the middle; the lower piece 

(4) is the "shank," good for soups 
and stews. You can boil this slowly 
for a long time till it is perfectly 
tender, and can the stock for soup 
stock in winter, and the meat for 
hash, meat balls, beef loaf, etc. The 
upper shoulder (5) is better meat, and 
I would cook slowly a long time and 
can it. (See Cold Pack Canning and 
recipes below.) 

Now we have disposed of the lower 
two-thirds of our quarter. The upper 
one-third we have left is the choicest 
part and contains our roast or beef- 
steak. Cut your piece in two cross- 
wise (a little more towards the mid- 
dle of the beef than the exact center). 
Your piece which would be nearest 
the middle of the whole beef is your 
choicest meat (6) and is the rib roast, 
to be cooked and canned, or can be 
cut across carefully and put down 
raw (see recipe) for rib beefsteak. 

Now, cutting the last piece in two 
crosswise, we have (7) the chuck 
rib roast to be canned, and (8) the 
neck piece for corning. 

I have not space to describe the 
hind quarter, but it is much the same, 
in reverse order. Of course, all the 
choice expensive beefsteak is in the 
hind quarter, in the part next the 
back, between the rump and the cut 
edge, These are called in order, rump 
steaks, sirloin and porterhouse. The 
rump (above leg, back end) is best 
corned. Below it are the round steaks, 
I would put up raw (see recipe). The 
leg, stew for soups, and the lower in- 
side pieces use for corning or dry- 
ing. If you can afford to buy this 
much meat at once, and have good 
strong help to cut it up and take care 
of it, you will make a very great sav- 
ing in your meat bill and have good 
wholesome meat always ready-to- 
hand in winter, ready for any emer- 
gency without having to run to the 
coiner meat market. Here are my 
i ecipes: 



To Can Meat. 

Cook any fresh meat till perfectly 
tender, slowly and a long time, till it 
falls from the bones. Remove all 
bones. Pack tightly in a sterilized 
glass fruit can. You must have sea- 
soned the meat as for the table with 
salt and pepper, and cooked it down 
till there is very little juice left. Press 
the hot meat down tight and fill clear 
to the neck of the can. Then fill up 
the neck to overflowing with the boil- 
ing juice and seal tight with sterilized 
top and rubber. — Aunt Mary Newton. 

To Keep Raw Beefsteak. 

Cut in slices for the table. Re- 
move all bones (or at least all large 
bones) but put the marrow back in 
the crock. Season good with salt and 
pepper on both sides to make ready 
for the table. Try to sprinkle it even- 
ly all over. Pack very tight in a 
stone crock to exclude all the air. 
Then boil up a thick cloth (at least 
four thicknesses of cheesecloth) in a 
strong brine and wring out when cool, 
and put over the steak. Be sure to 
tuck in all corners to keep the air 
out. If the cloth gets dry boil it up 
as before and put back on. It must 
be damp and cover meat all over. — 
Aunt Mary Newton. 

For Corned Beef or Dried Beef. 

Pack the meat in big crock, keg or 
barrel, cutting it up in convenient 
pieces to use, and putting what you 
wish for dried beef on top. 

For 100 pounds of beef use 9 
pounds of salt, 4 pounds sugar (or 1 
quart molasses) and 4 ounces salt- 
peter, to 6 gallons water. Boil to- 
gether, skim, and turn over the meat 
either hot or cold. Keep meat under 
brine. 

In 10 or 12 days take out the pieces 
you wish to dry, cut them in conven- 
ient sizes, put string through one end 
and hang to dry behind the kitchen 
stove, being sure the pieces do not 
touch each other. Turn and dry em 
hard as you wish. Some smoke meat 
for drying instead of corning it. — 
Mother's recipe. 

In case you wish to keep much 
beefsteak for a long time, it is best 
to use the salt, sugar and saltpeter 
in the proportions just given (leav- 
ing out the water.) Sprinkle the bot- 
tom of a large jar with salt. Lay in 
your steak, sprinkle the mixture over 
it evenly and proceed to fill, trying 
to pack down solid in corners and 
using no water. Put mixture on top, 
and above it a weighted plate filling 
in solidly. This will keep 25 to 30 
pounds of meat perfectly a long time. 
Take out as wanted and fry. — Moth- 
er's recipe. 



SAVING MEAT. 



149 



Beef Suet.- — Before cutting up your 
quarter of beef, remove all the suet, 
and add to this any superfluous fat 
you find in cutting up the meat. Chop 
or grind this up, and put in a granite 
kettle on the back of the stove to try 
out slowly. You can pour off the first 
fat that accumulates for your best 
shortening, and then let your scraps 
get quite brown before you press out 
the fat from them through the col- 
ander with a wooden potato masher. 
This last fat will do for frying po- 
tatoes, etc. Or, suet will keep sweet 
for some time if immersed in flour. 

WHAT TO DO WITH HALF A HOG. 

Dear Friends: Today we have half 
a hog to dispose of for winter. So 
many letters are coming in from the 
country that I know this advice will 
be read by many who already under- 
stand it all perfectly, but there are 
many city people who don't and who 
need to practice the great economy 
of putting down their own pork this 
winter, so I shall write very fully 
and plainly for their benefit. 

"W hen a hog is butchered it should 
hang a day or two before it is used. 
Then you will have the head to make 
into head cheese; the liver to fry at 
once; the heart and tongue to boil, 
or to add to your head for head 
cheese, and the lard to try out. I 
would try the leaf lard out sepa- 
rately (as described yesterday for 
suet) and put that away in pails for 
my best company pies, etc., and then 
try the lard from the intestines and 
the extra fat that you cut off in 
putting down your meat, out by it- 
self for ordinary use. Lard costs 
about as much as pork, so don't eat 
more fat with your pork than you 
wish, but fry it out into lard. It will 
keep finely if well covered and set 
in a clean, cool place. 

Now you have your half pig be- 
fore you, on a clean table, inside up, 
with your sharpened, pointed butcher 
knife and meat saw at hand. 

First, I would cut the half hog in 
two crosswise near the middle, for 
convenience in handling. As you ex- 
pect to cut the meat all up, just the 
order in which you do so doesn't 
make much difference, but it would 
probably be handier to cut the fore 
quarter in two now but cutting across 
the ribs, about the middle of the 
quarter, cutting up over and neatly 
around the shoulder. If you want 
more bacon cut higher; if you rather 
have more pork for sausage, or to 
fry or boil and put down, cut lower. 



Now trim out the meat in front of 
the shoulder, and below, around to the 
back, and put this piece in a pan for 
sausage meat. 

Next trim out the shoulder care- 
fully behind, trimming it nice and 
smooth and putting all scraps in the 
sausage pan. 

Now saw off the feet and put in 
water to be cleaned for pickled souse, 
and the shoulder is ready to cure for 
smoking. 

Trim the ham out carefully in the 
same way, putting all scraps with 
the sausage, and cut the remaining 
back piece across crosswise as before. 
These lower pieces are your bacon 
and salt pork, and if your hog was 
large should be cut again in pieces 
easy to handle. Put the hams, shoul- 
ders and bacon now to salt by one of 
the methods described below (I pre- 
fer the dry salt method myself), and 
continue the process, taking care to 
follow the recipe exactly, and you will 
have no trouble. You can easily make 
a smokehouse. A big drygoods box, 
made tight except vent, and set up 
high, with slow fire in old stove be- 
low and smoke carried to the box by 
pipe will do. We used such a con- 
trivance once with good results. Or 
if you wish you can get your butcher 
to smoke the hams, shoulders and 
bacon, after you have them ready 
pickled for him, for a very reason- 
able sum. If you do this mark the 
meat with white twine some way so 
you will know your own. 

We now have all our choice pork 
steak from along the back waiting 
to be taken care of. This you can 
roast and can, or stew and can (by 
cold pack method.) I would use the 
poorest part for more sausage; cut 
the sparerib out and cook it at once 
for dinner, and then cut your fine 
tenderloin up in thin slices, as for 
the table, and pack it down, covered 
with lard, as per recipe below. 

Now you have the sausage to 
grind (after removing all rind) 
through the meat grinder and season 
and pack away (see recipe), the 
head cheese to make (see recipe) and 
the souse to clean and pickle (see 
recipe); and you will find all this 
meat costs you less than half it 
would cost to buy it at retail. 

To Dry-Salt and Smoke Pork. 

Rub coarse salt all over' the meat, 
putting on plenty (too much will not 
hurt the meat, only waste salt), and 
pile it up on a shelf or table, or in a 
box, in a clean, cool, dry place, having 



No Other Portland Paper Meets the Home 
Demand as Does The Evening Telegram 



150 



TELEGRAM CONSERVATION COOK BOOK. 



meat covered with salt. Take the 
meat out and turn it once in every 
two or three days, seeing that salt is 
hetween every layer when put back. 
Keep the hams on top, so the weight 
of the other meat won't crowd them 
out of shape. Let the meat lay in the 
dry salt about two weeks, then wipe 
off clean, put away the salt pork 
and smoke the rest. 

In smoking, use hardwood (sweet 
apple wood is the best), or cobs, but 
never any fir wood or any wood that 
has any pitch in it. Fix a smokehouse 
and hang the hams over a small fire, 
burning slowly. Look after your fire 
about three times a day, as needed, 
to keep it going all the while, and 
smoke about 8 or 10 days, depending 
on how much you like it smoked. (As 
told by) Mrs. M. A. Gage, Pioneer 
Farm, Stafford, Or. 

To Cure Hams, Etc., in Brine. 

A good old way: For every ham 
take V 2 lb. each of salt and brown 
sugar; V 2 oz. each of cayenne pepper, 
allspice and saltpeter; mix and rub 
well over the hams, laying them in 
the barrel they are to be kept in, with 
the skin side down. Let them remain 
a week, then make a pickle of water 
and salt strong enough to bear up an 
egg, add to it % lb. sugar and pour 
over the hams till they are thorough- 
ly covered. Let them remain four 
weeks. Take out and hang up to dry 
at least a week before smoking. 

Sweet Pickle for Hams, Etc. 

For 100 lbs. meat use the following: 
8 lbs. salt, 5 lbs. brown sugar, 2 oz. 
soda, 1 oz. saltpeter, 4 gallons soft 
water. Mix all together and put in 
water, then scald, skimming as neces- 
sary, and pour over meat. Leave meat 
in pickle six weeks. — Mrs. O. C. At- 
wood, Benton Harbor, Mich. 

Pigs' Head Cheese, My Own Recipe. 

Have the head split in two. Cut 
off and throw away the end of the 
nose, the jaw bone with teeth, and cut 
out eyes and brain. Cut off ears for 
convenience in cleaning. Singe the 
pieces carefully, and then wash and 
scrape and clean through four or five 
hot waters till perfectly clean, and 
put on to boil slowly. A beef '.ongue 
or heart added to it makes it nicer, as 
it is apt to be too fat for many. The 
pig's feet can also be added, if de- 
sired to increase the quantity, or if 
you wish less, the pig's cheeks (jowls) 
can be cut off and salted and smoked 
with the bacon and make very good 
smoked meat. 

Boil slowly and skim as any scum 
rises, and keep adding water enough 
to keep it covered. When boiled so 
that the flesh leaves the bones, take 
it from the water with a skimmer 



into the chopping bowl. Pick over 
carefully to remove every particle of 
bone, and either chop the meat 
coarsely or pick it to shreds with the 
fingers (I prefer the latter, as it 
holds together better.) 

Add salt and pepper to taste and 
sage, if desired. Spread a cloth over 
the colander or steamer, put the meat 
in after mixing thoroughly, fold the 
cloth closely over it, lay a weight on 
it so that it may press the whole 
surface equally (flatirons or a stone 
on top of a plate the right size-answer 
nicely.) If the meat is desired lean, 
use a heavy weight, if fat use a light- 
er one. When cold, remove and keep 
in a cold place until eaten. Will keep 
two or three days. 

Or you can pack your hot meat, af- 
ter seasoning, into sterilized glass 
cans, pour over it the boiling water 
it was cooked in and seal, and it will 
be fine in winter. 

To Make Sausage. 

For every 12 pounds meat, take 1 
teacup salt, 1% cups pulverized sage, 
8 even teaspoonfuls black pepper, 2 
tablespoonfuls ginger, mix and 
sprinkle over meat before grinding. 
Some add also summer savory. These 
proportions and seasonings can be 
varied to taste. Up to a quarter of 
the bulk of bread crumbs can be add- 
ed just before cooking if desired to 
increase quantity. 

Some other sausage recipes and 
proportions — 1 lb. salt, Vz pt. sage, 
3V& oz. pepper. Mixed and scattered 
ovei 40 lbs. of meat before grinding. 

My Favorite Recipe. 

10 lbs. meat, 4 tablespoonfuls sage, 
1 tablespoonful pepper, 4 tablespoon- 
fuls salt. — Mrs. O. C. Atwood, Benton 
Harbor, Mich. 

To Preserve Sausage or Pork Steak. 

No. 1 — Pack at once, raw, carefully 
into stone crocks or jars, filling every 
crevice full. Then pour boiling lard 
over the top about an inch thick, and 
keep in a cool place. Pork steak 
should have all bones removed and be 
seasoned with salt and pepper and it 
will keep, as well as sausage, in this 
manner, if you add melted lard to 
cover the top, every time you take 
any out. 

However, after a time for some rea- 
son, it may not be keeping so well. 
Watch it closely, and if you fear it 
may not keep sweet much longer, take 
it out and process as follows: 

To Preserve Sausage or Pork Steak. 

No. 2. — Make your sausage into 
flattened balls as for the table and 
fry them about % done. Then pack 
them carefully, and as tight as pos- 
sible without breaking in your stone 



SAVING MEAT. 



151 



crock, and pour over melted lard to 
fill all crevices and cover the top. 
Cover with a plate and set in a cool 
place, and remove as needed, but you 
must heat lard up and pour back each 
time to keep covered with lard as be- 
fore. 

Pickled Souse. 
Take off the horny parts of feet 
and toes, scrape, clean and wash 
thoroughly, singe off the stray hairs. 
Place in a kettle with plenty of water, 
boil, skim, pour off water and add 
fresh and boil until the bones will 
pull out easily; do not bone, but pack 
in a stone jar with pepper and salt 
sprinkled between each layer; mix 
some good cider vinegar with the 
liquor in which they were boiled, us- 
ing 2-3 vinegar to 1-3 liquor, and fill 
up the jar. Take out as wanted. 

Jellied Souse. 

Second way: When the feet have 
boiled until perfectly tender, remove 
all the bones' and pack tight in a 
stone jar, pouring liquid as above 
over to just cover. When wanted for 
use, it will be jellied and can be 
sliced down cold. 

OUR PRICES. 

I have been asked where we get the 
low prices we use in our work by 
readers, who really want to know as 
a help to economical living, and by 
dealers, who ask in a spirit of crit- 
icism. To all I want to say this: 

All recipes in our work are priced 
in accordance with the lowest prices 
on the Portland public market. In 
Portland, as in all other cities, there 
is a wide range in the prices which 
the people pay for food. This is gov- 
erned by many considerations, some 
of which are, first, difference in qual- 
ity. This applies especially in meats. 
The high-priced meats you buy in the 
suburbs are cold storage meats, and 
the very choicest and tenderest meat; 
the meat you buy in the market is 
usually fresh killed by the farmers, 
and perhaps not quite so choice meat; 
yet our Oregon-grown meat, fed on 
the rich pastures of the Willamette 
vallley, ought to equal any meat in 
the world. Then, again, the fresher 
meat, which has not had time to 
"ripen" (or partially decompose) is 
therefore tougher than the "cured" 
meat, but it is certainly as whole- 
some, and is considered by some peo- 
ple to be much more so. A good cook 
can prepare this meat so that it will 
be as tender and palatable as the ex- 
pensive meat, but the inefficient or 
indolent cook is reduced to the ne- 
cessity of always using "prepared or 
cured" meat. Remember one thing 
when your butcher tells you that 
cheap meat is inferior meat, not fit 



for food, that we have a rigid meat 
inspection in Portland, and if this 
cheap meat was unfit for food the 
rival markets would soon see that the 
sale of it was stopped. 

On the other side, we must con- 
sider that all this cheap meat is sold 
for cash, and most of it is not deliv- 
ered — you must carry it home your- 
selves. Here we have two big items 
particularly the former. Those who 
find it so "handy" to order by tele- 
phone and run monthly accounts, 
must remember that there is alyays a 
percentage of loss in all business 
carrying charge accounts, and that in 
order to meet this, and make a fair 
profit, all merchants who run charge 
accounts must charge you more than 
those who do not; but this is not the 
real cost of the food — it is the price 
you pay for having your account car- 
ried, like the interest you pay on a 
loan. 

Then the careful handling and dis- 
playing and the delivering of all gro- 
ceries and meats are expensive. What 
you pay extra for this is paid as you 
would pay a porter to carry a bas- 
ket for you; but it is not the real 
necessary cost of the food. If you 
really wish to live more economical- 
ly, now that the prices of all foods 
are mounting so high, take your mar- 
ket basket and go down to the public 
market some morning and buy some 
meat and groceries, and see how they 
compare in quality and price with 
what you have been paying. It is 
surely an important enough matter, 
so that you should investigate it 
yourself and not take anyone's word 
for it. 

HOW TO CHOOSE AND CARE FOR 
MEAT. 

In choosing meat it should be firm 
to the touch and free from the slight- 
est odor. Beef should be a bright red 
and the fat a rich cream white. 

Veal should have a good pink color, 
and the fat should be white. The calf 
should never be less than six or eight 
weeks old. Younger veal is very un- 
wholesome. Veal requires longer 
cooking than either beef or lamb. 

Pork should be selected with the 
utmost care. Choose meat from a 
young animal and not too fat. Slow, 
thorough cooking is essential. 

Remove all meat from wrapping as 
soon as it is delivered. It should be 
wiped with a clean cloth — not washed 
— and set in a cool place protected 
from insects. — Mrs. S. T. R. 
How to Cook Meat. 

In considering the general subject 
of cooking meats, authorities say that 
heat does not alter the chemical con- 
stituents of food, but when properly 
applied aids digestion; though it 
coagulates and hardens albumin, so 



152 



TELEGRAM CONSERVATION COOK BOOK. 



we sometimes say meats are rendered 
less digestible by cooking. But heat 
is necessary to remove the danger of 
poisonous germs, and a slow moist 
heat softens the fiber of meat making 
it more easily digested. When meat 
is boiled at a gallop the connective 
dissolves, the meat falls from the 
bones and into strings, but the fiber 
is not tender. Such boiled meat is 
leathery and difficult of digestion; 



but meat slowly cooked at a tempera- 
ture of 180 degrees Fahrenheit be- 
comes tender, juicy and easily digest- 
ed, and also more easily masticated. 

Albumin exists in the juices of 
meat as well as in the blood, and un- 
less the outside of each piece is 
coagulated ("sealed over") at once, 
much nourishment is lost, but after 
sealing it, a continued high tempera- 
ture is a disadvantage. 



Beef 



Roast Beef. 

I want to tell you a way I learned 
to cook roast beef many years ago, 
at a cooking school conducted in con- 
nection with a farmers' institute in 
the East, as it made roast beef the 
favorite meat for my husband and 
sons. 

Buy a rib roast of good size, even 
if the family is small. A good-sized 
roast will be so much more juicy in 
the center, and is always good to 
warm over, or to eat cold. I do not 
believe there is any other meat from 
which we get as much nourishment 
for the money invested. We can ge.t 
a good rib roast for 15c per lb., bones 
and all, or 20 cents per lb. rolled. If 
you don't care to use the bones for 
soup the latter is the cheapest way to 
buy it. I weighed it, to be sure. But 
I always have mine rolled and bring 
home the bones for a vegetable soup 
to precede, and take the place of so 
much meat. 

I know many women cook it as I 
do, but some don't, so I will risk 
"carrying coals to Newcastle" in de- 
scribing my process. 

Take a sheetiron dripping pan and 
put it, clean and with nothing at all 
in it, over the gas to heat. Light the 
oven, turning on full heat. See that 
your roast is tied firmly and is 
smooth at both ends. When the drip- 
ping pan is blue hot set one raw end 
of the roast on the blue spot and let 
it sear. As soon as it sears over it 
will loosen up. Now turn it, and sear 
the other raw end, and after that any 
raw strip down the length that may 
not be covered with the envelope of 
fat. As soon as it is all seared over 
put it in the pan and immediately into 
your hot oven, and let it cook for a 
few moments there, then reduce the 
heat just enough so that it does not 
burn, and yet the oven is hot enough 
to keep any juice from escaping. Turn 
it occasionally and let it bake 15 or 20 
minutes to the pound, depending on 
whether you like it rare or well done. 
Serve on hot platter, garnish and send 
to the table just as it is. Use no salt. 



no pepper, no butter, no flour, no 
water — absolutely nothing but meat 
and heat. You will be amazed, if you 
don't cook it that way now, to find 
how good it is — how the natural salts 
and flavor of the meat are all re- 
tained, so you can hardly believe it 
has not been salted. The only trouble 
in cooking meat this way is that there 
is no gravy. There should not be a 
teaspoonful of juice escape if it is 
cooked right. If you want to pare 
potatoes and brown them in the pan 
with it, as my family like, you will 
need to add a little shortening to the 
pan to turn the potatoes in. No other 
way of cooking that I have tried con- 
serves all the juices and goodness of 
the meat as this does, and so in no 
other way is the meat rendered so 
tender and palatable. 

Ragout of Beef. 

Cost 
6 lbs. boiling beef (at 12y 2 c) . .$0.7500 

y 2 lb. salt pork (at 20c) 1000 

1 qt. tomatoes (2 lbs.) 1000 

3 onions (1 c) 0250 

V 2 doz. cloves 0001 

1 stick cinnamon 0001 

a /2 doz. whole black peppers... .0001 

y 2 c vinegar 0125 

1 T salt (or to taste) 0008 

1 T flour 0009 

Wood fire, 4% hours (% use) .0765 

Cost to serve 14 portions . . . .$1.0660 

Or about 7V 2 cents each. 

Take about six pounds of a boiling 
piece of beef, or more if there are 
many bones. Cut gashes in the meat 
and stuff them with one-half pound 
fat salt pork, cut into bits. Put into 
a vessel with a tight cover one quart 
of tomatoes, two or three onions, cut 
up, one-half dozen cloves, one stick 
cinnamon, broken, and a little whole 
black pepper Place the meat on the 
other ingredients and pour over them 
one-half cupful of vinegar and one 
cupful water; cover tightly and 
bake in a moderate oven. Cook slow- 
ly four or five hours, and when about 
half done, salt to taste. When done, 
take out the meat, strain the gravy 
through a colander and thicken with 
flour. — Mrs. F. N. Chapel. 



CONSERVATION OF BE3F. 



153 



Casserole of Beef. Cost. 

3 lbs. plate boiling' beef, at 16c 

per lb $0.4800 

1 lb. carrots, cut in small 
cubes 0300 

3 onions (1 c) 0250 

2 lbs. potatoes (6 good-sized) .0416 

% lb. small white turnips 0215 

1 T salt 0008 

V4, t paprika 0031 

1 t parsley, finely chopped 
(garden) 0000 

3 T flour 0027 

Electricity, 2 hours, at $0.0013 .0026 

Makes about 5 qts. at a cost 

of $0.5983 

Or 12c per quart, or 3c per cupful. 

Meat with a small piece of suet 
should be selected. Try out to make 
sufficient grease to brown ingredi- 
ents. Cut meat in medium-sized 
cubes, carrots, onions and turnips in 
thick rounds. Care should be taken 
that ingredients do not burn, but they 
should have a rich brown surface, for 
this is the secret of the gravy. All 
ingredients to be browned should be 
first rolled in the flour. Put every- 
thing into tightly covered casserole, 
placing potatoes on top, as they may 
break up if underneath. Water to 
cover all but the potatoes should be 
added last thing. Fifteen minutes 
before serving time add balance of 
flour, stirred to a thin paste with a 
little cold water. Cook very slowly. 

In both these dishes I have includ- 
ed current for the full time of cook- 
ing but my oven is something like a 
fireless cooker, and the actual cur- 
rent consumed in each case should 
not be more than % of the time I have 
given. I do not know if all electric 
ovens are like mine, so did not make 
this allowance. — Mrs. A. H. Pope, 1285 
East Twentieth street, South. 

Boilea Beef With Noodles. 

Cost. 

2 lbs. beef brisket $0.2000 

1 large onion (V2 c) 0125 

1 T salt 0008 

% t pepper 0042 

2 eggs (cooking) 0800 

1 c flour 0145 

Gas, to boil, 2V 2 hours 0285 

Cost of beef and noodles $0.3405 

For six people, or 5 2-3 cents each. 

Put the meat on to boil in two 
quarts of water. When it has boiled 
one hour put in the onion, salt and 
pepper. Ten minutes before serving 
take out the meat and put in the 
noodles. I always make my own, as 
they are so much nicer and more nu- 
tritious than the boughten ones. 

Make noodles as follows: Beat two 
eggs light, add M t salt, stir into 1 c 
flour to form a stiff dough roll out 
in a very thin sheet, dredge with flour 
to keep from sticking, leave on the 
board to dry. Then cut with a sharp 
knife into long strips about IV2 inches 
wide, then cut crosswise of the strips 



(very fine), serve with the meat. This 
is enough for six people, and the 
liquor makes nice gravy for potatoes. 
— Mrs. G. Spencer. 

A True Pot Roast. Cost 

4 pounds rump roast beef, at 

12V 2 c $0.5000 

1-3 lb. of beef suet, 15c lb 0500 

% c whole wheat flour 0073 

1 large onion, 1 ^> c 0125 

1 T salt 0008 

Va t pepper 0042 

1 dozen cloves 0002 

Gas hot, 1 hour 0114 

Simmer, 3 hours 0120 

Twelve portions cost $0.5984 

Or 5 cents each. 

Use an iron kettle or a granite one 
that you do not mind browning. Put 
the suet in and allow it to fry out, 
then put in the flour, stir and let 
brown. Then put in your roast and 
let all sides become very brown, but 
be careful it does not burn. Now 
slice in the onion and throw in the 
cloves, salt and pepper. Cover with 
two quarts of boiling water, close the 
kettle tight, let bubble, not boil, for 
30 minutes, then set back to simmer 
three hours. If gravy boils away fill 
up with boiling water. When finished 
there should be one quart of gravy. 
Thicken this with half cup of flour 
stirred smooth in half cup cold water. 
This is sufficient to serve six people 
two meals. I do not like too small a 
roast, as it dries out too much, so I 
take the cold meat the following day 
and make croquettes. 

Beef Roll With Tomato Sauce. 

Cost 

1 lb. beef, round $0.1500 

1 c bread crumbs 0150 

1 t salt 0003 

Vi t pepper 0021 

1 egg, cooking 0400 

1 t onion juice 0805 

Gas, to bake, 45 minutes 0225 

For six perscms $0.2299 

Put the beef through moat chopper, 
add the bread crumbs, salt, pepper 
and onion juice, beat the egg, mix all 
together and form into a roll about 3 
inches in di-ameter and eight inches 
long. Wrap this in a piece of oiled 
paper, put in a baking pan, add V 2 
cup of cold water, and bake slowly 45 
minutes. Baste over the paper once 
or twice. Remove the paper and serve 
with tomato sauce, made as follows: 

Cost. 

2 lbs. tomatoes, 5c lb $0.1000 

1 T flour 00,09 

2 T butter 0312 

1 T onion juice (1 onion) 0125 

1/2 t salt 0002 

Vs t pepper 0010 

Vs t cloves 0010 

Tomato sauce costs 1525 

To cook beef loaf costs 2299 

Serves 6 people for $0.3824 

Or 6 cents each. 



154 



TELEGRAM CONSERVATION COOK BOOK. 



Peel the tomatoes and stew with 
the cloves 10 minutes; heat the but- 
ter in skillet and stir in the flour; 
when smooth and brown add to the 
tomatoes with salt and pepper and 
cook 10 minutes longer, put through 
strainer, add onion juice, pour around 
the meat loaf and serve hot. — Mrs. G. 
Spencer, 1260 East Davis street, city. 

Meat Balls. 

Cost. 
IVz lbs. hamburger, y 2 lb. pork 

sausage, 2 lbs $0.2500 

1 c stale bread crumbs 0100 

1 egg, 50c doz 0416 

2 T onion, cut fine 0032 

1 t salt 0003 

Vs t pepper 0010 

Ya t paprika 0015 

Following is recipe for the mixture 
in which the meat balls are to be 
cooked: 
4 c stewed tomato $0.1063 

3 c vegetables (iy 2 lbs.) cut 

in inch cubes 0525 

(onion, carrot, turnips, celery, 

potato, green pepper) 

1 t salt 0003 

Va t pepper 0010 

Ys t paprika 0015 

F'ew grains cayenne 0003 

Gas, turned low, \y 2 hours $105 

Makes 8 meat balls, and IY2 

qts. stew $0.4803 

Serves 8 average portions of 
1 meat ball and % c stew at 

6c per portion 0600 

Mix the meat, bread crumbs, egg, 
onion, salt, pepper and paprika very 
thoroughly. Divide and shape into 8 
balls (size of an orange). Strain the 
tomato, add salt, pepper, paprika, 
cayenne and the vegetables. Use a 
large kettle so that the meat balls 
will not be crowded and break. Place 
them in the kettle. Pour over the 
tomato with vegetables. Set the ket- 
tle on a mat to keep from burning. 
Cook gently over low heat IY2 hours, 
adding boiling water as needed to 
keep the same amount of liquid. Tho 
fat in the pork takes the place of 
butter for seasoning. The rich red 
color given to the tomato by the 
paprika makes a tempting dish when 
garnished with fresh green parsley. 
— Mrs. W. E. Metzger, 929 Pacific 
street, Portland, Or. 

Minced Collops. 

Cost. 

Wz lbs. beef shank. 10c lb $0.1500 

1 lb. dry onions, 3 lbs. 10c o333 

1 t salt 0003 

Vs t pepper 0042 

Gas to cook 2% hrs 0105 

1 qt. collops cost $0.1983 

1 cupful cost 5c. 



Cut the meat into small pieces, also 
onions which have been peeled, and 
put all through the meat chopper. Put 
meat in 1 quart of cold water and let 
come to boiling point, then simmer 1 
hour; add onions, salt, pepper; boil 
slowly 1 hour longer, adding water 
tc make a quart when done. This is 
a cheap and very tasty dish and much 
liked by many to whom I have given 
the recipe. — Mrs. George Spencer. 

Round Steak Roast. 

Mrs. Roberts says: Here are a few 
recipes for next week: I sincerely 
hope you will make up a cook book 
of all the nice recipes you are getting 
together. 

Cost. 

1 medium round steak $0.3000 

1 T fat 0094 

1 pint water 0000 

2 t salt 0006 

V± t pepper 0021 

3 large onions, (1 c) 0250 

3 potatoes (% lb.) 0150 

3 sweet green peppers (1 lb.) . . .1000 

2 T flour 0018 

2 T butter 0315 

1 hour to bake in gas oven 0255 

Cost $0.5106 

Sear steak in a tablespoonful fat, 
sprinkle with salt, roll in flour and 
put in a roaster. Cover with thick 
slices of potatoes, 3 onions sliced and 
three green sweet peppers cut in 
strips. Sprinkle all with salt, pepper 
and flour, dot with pieces of butter. 
Add the pint of water and bake one 
hour in a covered roaster. Thicken 
the gravy, serve with roast. 

To Cook Beefsteak. 

With a sharp knife remove fat and 
all stringy substances which prevent 
the steak from lying flat while cook- 
ing. Pound steak with smooth wood- 
en mallet, or its equivalent, crosswise 
the grain. Have a hot fire with plenty 
of coals. Put enough suet in an iron 
spider to grease it well, adding more 
as necessity requires. When the 
spider is real hot, put in one or two 
pieces, according to your heat (do not 
cook enough at one time to cool the 
spider), count ten and turn, lifting 
with a knife and fork, repeating until 
cooked to suit the taste, rare or well 
done, lift from the spider carefully, 
placing on hot platter, turn on hot 
suet, salt and butter, which will make 
a lich gravy. Serve on hot plates. 
The secret of a good steak is not to 
let the juice get started with cook- 
ing. Never put on salt until the steak 
is cooked. (Venison may be cooked 
the same way.) — Mary E. Heston. 



Phone Your Want Ads to The Telegram — 
Broadway 200, A 6701 



CONSERVATION OP BEEF. 



166 



Spanish Steak. 

Mrs. Sibley says: So many friends 
have asked for my Spanish steak 
recipe that I have decided to send it 
to you, so that everyone may be able 
to try it. It is very good and eco- 
nomical. Cost. 

2 lbs. round steak $0.3000 

1 pint canned tomatoes 1000 

4 onions (% c) 0375 

4 T drippings 0376 

y 8 t pepper 0010 

% t paprika 0016 

Vs t cayenne 0001 

1 t salt 0003 

8 T flour 0064 

Fuel, 3 hours (% use) 0510 

Total $0.5355 

Cut out bones and trim, using 
these for stock kettle. Sprinkle meat 
well with salt, pepper and flour, 
pounding- into steak with edge of a 
saucer. Treat other side the same and 
cut into pieces for serving. 

Fry sliced onions in 2 T of drip- 
pings, in iron skillet, until brown, 
then remove from skillet. Add other 

2 T of drippings and fry meat on both 
sides until brown. Add boiling water 
to rear cover, put on tight cover and 
simmer for about two hours, replen- 
ishing water and turning as neces- 
sary. At the end of two hours add 
tomatoes and onions, paprika and a 
little cayenne and cook until meat is 
very tender and sauce a dark brown. 
Serve in the sauce. If a hot dish is 
liked add more cayenne. This can be 
cooked in casserole after browning 
the meat in skillet if desired. Try 
this once and you will cook it often. — 
Mrs. P. B. Sibley, 566 East Forty- 
second street. North, city 

Flank Steak. 

Entered for first prize? 

Cost. 
iy 2 lbs. flank steak at 12%c ..$0.1900 

1 t butter or oil 0156 

1 T onion 0125 

1 t pepper 0021 

Yi t salt 0003 

1 cup tomatoes 0267 

"Wood fuel, V 2 time, 1 hour 0170 

Cost of steak $0.2642 

Place steak in pan with 1 table- 
spoonful fat. Mix other ingredients 
and spread on steak. Bake slowly one 
hour. — Mrs. J. B. McC, 78 East Buf- 
falo street, city 

Smothered Steak 

I am sending two recipes for the 
preparation of round steak, which 
are entered for first prize. 

Cost. 

2 lbs. round steak $0.3000 

1 cup of onions 0250 

1 cup of carrots 0150 

1 t salt 0003 

% t pepper 0021 

Wood fuel (V 2 time) 2 hours .. .0340 

Cost to serve 6 persons ....$0.3764 



Or about 6 cents each. 

Remove fat from the bone and the 
steak and try out in oven, rejecting 
cracklings left. Season meat well on 
both sides with salt and pepper. Have 
skillet and fat very hot and brown 
the meat quickly. Then cover the 
steak with the onions put through 
the food chopper and cover these 
with the carrots also ground, and 
season lightly with salt and pepper. 
Put in enough water to nearly cover 
and put a close-fitting lid on the 
skillet. Bake an hour and a half in 
not too hot an oven. This is a fa- 
vorite recipe with us, and may be 
varied by adding a can of tomatoes 
and less water, but we generally 
prefer it as given. It is ample for six 
large portions and is very filling. It 
is always best to have a good thick 
steak and use only a part in the 
above manner, reserving a portion for 
the next day for stews, meat cakes, 
etc., if one doesn't wish to use more 
than the amount given at a meal. — 
Mrs. A. L. Adams. 

Steak In Corn Flakes 

Cost. 

1 lb. round steak $0.1500 

1 cooking egg 0400 

1 t salt 0003 

% t pepper 0021 

Drippings for frying .0094 

Corn flakes to crumb meat 

with 0015 

Wood fuel Vz time for % hr. . . .0085 

Cost of steak $0.2118 

Crisp corn flakes in the oven and 
crush. Cut the steak into the de- 
sired sizes, salt and pepper to taste, 
dip in the beaten egg and then in the 
corn flakes. Have drippings or fry- 
ing fat, etc., quite hot and fry steak 
until a nice brown, taking care not 
to burn, as it is very easy to do that 
with corn flakes. I usually fry both 
sides a golden brown and put it back 
to finish cooking on the back of the 
stove. The corn flakes impart a de- 
licious flavor not to be obtained in 
any other way. I often substitute 
them in meat loaf, meat patties, cro- 
quettes and escalloped foods for 
cracker or bread crumbs and find it 
a welcome change. Mrs. A. L. Adams, 
1630 Virginia street, city. 

Good Round Steak. 

iy 2 lbs. round steak $0.2250 

1 t salt 0003 

1 R T flour 0018 

2 small onions (V 2 c) 0125 

2 small carrots ( Vz c) 0150 

Gas, medium, 10 minutes 0019 

Simmering, % hour 0030 

Cost for 4 people $0.2595 

Or 6% cents each. 

Put scraps of fat from round steak 
in a saucepan and let get hot; pound 



166 



TELEGRAM CONSERVATION COOK BOOK. 



steak well and rub with flour; drop in 
hot fat and brown quickly; add onions 
and carrots cut small, and brown with 
meat; add salt and one cup boiling 
water; simmer three-quarters of an 
hour and serve. — Mrs. A. Matthew, 
1029 Clackamas street, Portland, Or. 

Round Steak Southern Style. 

Cost. 

2 lbs. round steak 1 in. thick. .$0.3000 

3 R T flour 0027 

1 R T fat 0094 

1 t salt 0003 

% t pepper 0021 

1 pint hot water 0000 

Gas, 15 min. med., 1 hr. simmer- 
ing 0069 

Six portions cost $0.3214 

Or 5 1-3 cents each. 

Sift flour over steak and pound 
with wooden mallet until it has ab- 
sorbed all the flour. Heat fat in an 
iron skillet. Put in steak and brown 
well on both sides, season, then add 
one-half pint hot water, cover and 
simmer until tender. Add water as 
necessary. When ready place steak 
on hot platter, if not enough gravy 
is left in the pan, add more water and 
thicken with flour and pour this 
around the steak. — Mrs. G. A. Roney, 
287 Eugene street, Portland. 

Stevens Steak. 

Cost. 

2 lbs. Hamburger, at 15c $0.3000 

1 cup bread crumbs 0150 

V 2 cup milk 0134 

1 t salt 0003 

1 T Worcestershire sauce 0125 

2 T butter 0312 

1 T flour 0009 

Wood fuel, % use, % hour 0085 

Serve 6 persons for $0.3818 

Mix hamburger and salt, shape in 
long oval, saute in hot pan both sides. 
Remove to hot platter and pour fol- 
lowing sauce on. Blend 2 teaspoonfuls 
butter, 1 t flour, Yz cup milk. Last 
add Worcestershire sauce. Accompany- 
ing this can be served 1 green pepper 
cut in strips and fried or 1 dozen 
glazed silverskin onions at small ad- 
ditional cost. — Mrs. J. B. McCreary, 78 
East Buffalo street, city. 

Salisbury Steak. 

Cost. 

1 lb. hamburger steak $0.1500 

% lb. suet for frying (12%c lb.) .0312 

1 T lard 0094 

1 c milk or more 0268 

1 c water 0000 

1 t salt 0003 

M t pepper 0021 

2 T flour 0018 

Gas 20 minutes 0038 

Cost for 4 persons $0.2254 

Heat the skillet, add the suet, then 
put in the hamburg steak loose, 
breaking it up into bits as it fries, 
so that it will cook in little brown 



pebbles. Then pour in the milk or 
milk and water to make two cups. 
Salt and pepper, thicken with the 
flour, stirred smooth with a little cold 
water. Let it boil a minute, and as 
the originator of this recipe (which 
I clipped from The Telegram years 
ago) says, "you will have a dinner 
with boiled spuds on the side that 
will send you to bed with a happy, 
satisfied stomach."— Mrs. Lulu M. 
Welch, 1351 East Lincoln street, city. 

Hamburger Patties. 

Cost. 
1 lb. hamburger $0.1500 

1 egg (60c doz.) 0500 

Yz c bread crumbs 0075 

Y2 c warm water 0000 

Yi c flour 0036 

2 T drippings 0188 

2 t salt 0002 

1-16 t pepper 0005 

Gas to fry 20 minutes 0038 

Cost $0.2344 

Mix warm water in hamburger, 
then the egg, well beaten, next salt 
and pepper, then bread crumbs and 
flour. Have an iron skillet very hot 
and well greased. Fry until nicely 
browned and serve hot. — Mrs. N. F. C, 
Milwaukie, Or. 

Glorified Hamburger Steak. 

Cost. 

1 lb. hamburger $0.1800 

1 cup chopped celery 0143 

1 c bread crumbs 0150 

2 T melted butter 0312 

1 T chopped parsley 0042 

1 T scraped onion 0016 

1 t salt 0003 

Yz t pepper (pinch red pepper) .0021 
6 medium-sized onions, 1 lb. . . .0500 

3 small carrots, % lb 0200 

1 T flour 0120 

Gas to simmer, 3 *4 hours 0147 

2 pounds loaf and 1 quart vege- 
tables, etc., cost $0.3454 

Put the steak in a basin, add the 

celery, the bread crumbs, butter, 
parsley, scraped onion and seasoning. 
Mix and form this into an oval loaf 
and place it in a casserole or baking 
dish. Slice the carrots lengthwise in 
slender pieces, place these with the 
onions in the pot around the meat, 
pour one quart of boiling water 
around the loaf, have the cover tight 
and let simmer 3 hours and 15 min- 
utes. Before serving remove cover 
and brown in oven. When ready to 
serve lift the loaf to a hot platter, 
arrange the vegetables around it, 
thicken the gravy with one table- 
spoonful flour, mix smooth in 2 table- 
spoonfuls of water and pour over 
the meat. There should be one quart 
of vegetables and gravy with two 
pounds of beef loaf. — Mrs. George 
Spencer. 



CONSERVATION OF BEEF. 



157 



Meat Loaf. 

This recipe is splendid to eliminate 
the waste of bread, so much desired 
in these times, and to conserve meat. 

Cost. 
2 lbs. hamburger steak @ 15c. $0.3000 

1 c milk 0268 

1 egg 0400 

1 chopped onion (Y 2 c) 0125 

1 c bread crumbs 0150 

1 t sage 0083 

2 t salt 0006 

% t pepper 0021 

Bake with wood fire (% use).. .0250 

Cost for loaf $0.4303 

Mix ingredients all together evenly 
into a loaf and bake in a long tin 1% 
hours. — Amy B. Westbrook, 1540 Sa- 
lem avenue, Albany, Or. 

Spanish Hamburger. 

Cost. 

Round steak, ground $0.1500 

1 c bread crumbs 0150 

1 small green pepper, chopped .0250 

1 c tomatoes, minced ■ .0267 

1 c milk 0268 

% t chili powder 0021 

1 t salt 0003 

Gas 30 minutes 0127 

Cost for 4 persons $0.2586 

Or 6% cents each. 

Mix ingredients and form into a 
loaf. Put in greased pan and bake 
30 minutes. Sauce left lit pan may be 
thickened with catsup and poured 
over loaf before serving. — H. C. Liar- 
sen, 712 Washington street. 

Beefsteak Padding Boiled. 

Cost. 
1% lbs. shoulder steak $0.1800 

2 c flour 0290 

1 c finely minced suet 0625 

2 medium sized carrots (2-3 c) .0200 

1 T salt 0008 

Vz t pepper 0042 

% t soda 0002 

Wood fire, 3% hours (% use) .0595 

Cost of pudding for 4 $0.3562 

Or about 9 cents each. 

Cut steak into 3x2-inch pieces. 
Grind or chop suet very fine. Mix 
with flour, 1 teaspoonful salt and % 
teaspoonful soda. Make flour and 
suet into a stiff paste, using as little 
water as can be easily handled. 

Roll paste to % of an inch thick 
and to an even measurement all 
around. Place the steak and carrots 



peppered and salted in center. Mois- 
ten the edges of paste and draw to- 
gether, pinching firmly so as to be 
watertight, dip the pudding cloth in 
boiling water, spread out and sprinkle 
lightly with flour. 

Lift the dumpling on to the cloth, 
gather the cloth together and tie 
tightly, but leave a very little loose- 
ness for the dumpling to swell. Place 
in a pot of boiling water sufficient 
to cover dumplings. An old plate 
should be in pot below pudding. Boil 
steadily for three or four hours, add- 
ing more boiling water as it evapo- 
rates. — E. G. Woodham, Route 1, Mil- 
waukie, Or. 

Cold Boiled Brisket. 

3 lbs. brisket at 12%c $0.3800 

V2 c vinegar 0125 

1 T olive (or Wesson's oil) 0057 

1 T onion ( % c) 0125 

1 t salt 0003 

1 bay leaf 0001 

Parsley from garden 0000 

6 pepper corns 0010 

Wood fuel, V 2 use, 2% hours.. .0425 

Serve 6 persons for $0.4546 

Or 7% cents each. 

Marinate beef in vinegar, oil, onion, 
parsley, salt, pepper and bay leaf over 
night. Cook in same liquid, then 
place under weight and let get cold. 
Liquid may be boiled down and used. 
A half cupful of pickles chopped may 
be added if desired. — Mrs. J. B. McC. 

Jellied Beef or Veal. 

Cost. 
1 pint cold beef or veal, about. $0.1000 

1 T gelatin 0300 

Y2 c chopped tomato 0134 

1 T grated onion 0016 

1 t salt 0003 

14 t pepper 0021 

Yz Pint boiling water 0000 

Cost $0.1474 

Put meat through the food chopper, 
soak the gelatin for half an hour In 
half cupful of cold water, mix the 
meat with gelatin and water and heat 
until dissolved. Add vegetables and 
seaconing, then boiling water, and 
turn into a square mold and set away 
to harden. Serve cold, cut in slices. 
I send this, as it is economical and a 
good way to use left-over meat. — Mrs. 
G. Spencer, 1260 East Davis street. 



Absolutely Unbiased in Its Principles — The 
Evening Telegram 



158 



TELEGRAM CONSERVATION COOK BOOK. 



Veal 



FIRST PRIZE RECIPE. 

Roast Veal. 

Cost. 
3 lbs. rump of veal $0.6600 

2 lbs. potatoes (6 good sized 
ones) 0430 

1 lb. carrots, cut in half length- 
wise 0300 

% lb. small onions 0167 

3 oz. oil or fat 0339 

3 T flour 0027 

1 t pepper 0010 

3 t salt (1 T) 0008 

Electricity, 1% hours 0015 

Cost $0.7866 

Salt, pepper and dredge roast well 
with flour. Put fat or oil in covered 
roaster and lay in roast. Place in hot 
oven for five or six minutes, then 
pour in pint of hot water. In 15 or 
20 minutes 1 pint more hot water. 
Twenty-five minutes before removing 
from oven put in vegetables around 
roast; salt and pepper, add little more 
hot water. Now reduce heat and cook 
more slowly. After removing roast 
and vegetables from pan, thicken 
gravy with little flour mixed with 
water. A complete dinner. One pan, 
one fire. Will serve a family of four 
or five adults for 79 cents, or a little 
less than 16 cents each. — Eulalee Tyr- 
rel Fisher, 630 Tillamook street. 

A COMBINATION RECIPE. 

Roast of Veal. 

Cost. 

5 lbs. veal, at 15c $0.7500 

1 T salt 0008 

y 2 t pepper 0042 

1 T butter 0156 

2 T flour 0018 

Wood heat, 1 hour 40 minutes 

(i/ 2 use) 0280 



Cost of first cooking. 



$0.8004 



Casserole of Veal. 

Left-over veal 

% T onion 

3 potatoes (% lb., 2c lb.) 

V 2 c tomatoes 

1 T butter 

1 T flour 

1 t salt 

% t pepper 

1 T butter 

Vz c bread crumbs 

Wood heat, % hour (Ms use). 
Added cost beside left-over for 

five people 

Or 4 cents each. 



Cost. 
$0.0000 
.0125 
.0150 
.0168 
.0156 
.0009 
.0003 
.0010 
.0156 
.0075 
.0085 

$0.2062 



1 egg 0400 

6 large green peppers (2 lbs.) .2500 

% c cracker crumbs 0750 

1 t butter for casserole 0032 

Wood fuel, % hour (y 2 use)... .0138 



Peppers Staffed with Veal. 

Cost. 

Left-over veal $0.0000 

1 c stale bread 0075 

1 onion ( y 2 c) 0125 

1 t salt 0003 

y 8 t pepper 0010 

1 t sage 0083 

V 2 t celery seed 0042 

Vs t paprika 0063 

1 T butter 0156 



Cost for six people $0.4377 

Or 7 1-3 cents each. 

Soup. 

Cost. 
Veal scraps and bones $0.0000 

1 c tomatoes 0336 

Celery tops, parsley from gar- 
den, etc 0000 

y 2 c barley 1428 

2 t salt 0006 

14 t pepper 0021 

Cooked on stove while above 

meats were cooking, fuel... .0000 



Soup for five people costs. . .$0.1791 

Or 3 3-5 cents each. 

First cost of cooking veal $0.8004 

Casserole of veal 2062 

Peppers with veal 4377 

Soup for left-overs 1791 



11 portions of meat, etc., 5 of 

soup for 16 for $01.6234 

Or about 10 cents each. 

(This is certainly a very remark- 
able combination of recipes, in that 
every particle of meat and bone is 
used. The particular point of excel- 
lence is the variety in serving the 
veal, so that it seems fresh and pal- 
atable each day. The only objection 
is that Mr. Hoover does not want us 
to eat veal. Could not this be made 
as well with a good roasting piece of 
beef?) 

How to serve five people three din- 
ners and one soup with a five-pound 
roast of veal. Use rump or leg roast. 
Rub with salt, pepper and small piece 
of butter. Dredge with two table- 
spoonfuls flour, put in roasting pan 
with one pint water. Watch carefully 
until brown. Then add one quart 
boiling water and cook until done. 
The result will be a nicely browned, 
juicy roast with plenty of good gravy. 
We serve five grown people one lib- 
eral helping each. Put remnants in 
covered dish and keep in cool place. 

Next day cut meat from bones and 
divide in two equal parts. Put bones, 
skin and bits of gristle in a kettle of 
water on back of stove to simmer, 
use one part of the left-over meat, 
diced, and 1 onion and 3 potatoes, cut 
in cubes. Any left-over tomatoes 
cooked or raw will add to the flavor. 
Butter the casserole and alternate the 
ingredients with a slight dredging of 
flour, salt, pepper and bits of butter. 
Almost cover with water, put bread 
crumbs on top and bake till gravy 
is thick and serve. 



CONSERVATION OP VEAL. 



159 



Third day break enough stale bread 
in water or milk to make one large 
cup. Put meat, 1 onion and any left- 
over hash through meat grinder, sea- 
son with salt, pepper, sage, celery 
seed and paprika, 1 tablespoonful 
melted butter and 1 egg. Stuff green 
peppers with this mixture, cover each 
one with cracker crumbs and bake in 
buttered casserole till done, then re- 
move lid and brown. This amount 
will stuff six good-sized peppers. 

Strain the soup stock you had sim- 
mering and add any vegetables on 
hand and V2 c barley. One cupful of 
tomatoes is indispensable to make 
this a very delicious soup. If there is 
no immediate use for the soup it may 
be canned while boiling hot and put 
up for winter use. — Mrs. Hugh Lati- 
mer, 768 Johnson street. 

Note. — In regard to Mrs. Hugh Lat- 
imer's recipe for the veal cooked in 
so many different ways from the 
same roast, that we found so com- 
mendable except that Mr. Hoover does 
not want us to use veal at all, Mrs. 
Latimer writes: 

"You are quite right. Beef may be 
used instead of veal, and when pep- 
pers are gone the same filling may 
be made into croquettes, rolled in 
eggs and cracker crumbs and fried in 
deep fat." 

Roast Veal With Dressing. 

Mrs. Anthony says: Being a steady 
reader of The Telegram, I have found 
some very good recipes on the wom- 
an's page. I inclose one for roast 
veal, hoping some of the readers will 
like to try my recipe. 

Cost. 

4 pounds veal, at 15c lb $0.6000 

1 T salt for washing 0080 

1 loaf stale bread 0400 

2 onions chopped fine, 2-3 c... .0167 

1 egg 0500 

Yz t sage 0043 

2 t salt 0005 

% t pepper 0021 

Parsley from garden 0000 

2 T flour 0018 

1 T Crisco 0082 

Wood, 2 hours, V 2 use 0340 

Cost to serve four people. . . .$0.7656 

Or 19 cents each. 

Wash veal in salted water. Put in 
pan with Crisco and a little water to 
baste. Dust over with flour, salt and 
pepper. Add a few sprigs of parsley 
to flavor. Roast about two hours 
slowly. 

Dressing for veal. Add enough wa- 
ter to bread to moisten, also 1 egg 
beaten in very light, 2 minced onions, 
V2 teaspoonful sage and salt and pep- 
per to taste. Mix well together and 
add when roast is half done. This 
will serve about four at a cost of 
about 19 cents each. — Mrs. T. An- 
thony, 588 Pettygrove. 



Mock Turkey. Cost. 

4 or 5 lbs. veal, loin or leg, at 

15c lb $0.7500 

% lb. bacon 1100 

1 t salt 0003 

% t pepper 0010 

1 lemon 0200 

1 t sage 0083 

1 quart water 0000 

3 onions (1 c) 0250 

1 c milk, for gravy 0268 

1 T flour 0009 

Gas for 2 hours 0228 

Cost $0.9651 

Rub meat on all sides with salt and 
pepper and a very little sugar. Pour 
over the juice of 1 lemon, dredge well 
with flour, cover with the sliced on- 
ions, put strips of bacon on top and 
add the water. Don't let it get dry, 
keep adding hot water, so as to have 
a cup or so remaining. When fin- 
ished cooking, make a plain bread 
dressing seasoned with onion, sage, 
salt and pepper to taste. Put in bak- 
ing dish. Set in pan with roast the 
last half hour, and baste with gravy. 
When your roast has cooked about 
two hours it should be tender. Add 
1 cup of milk to gravy and thicken. — 
Mrs. W. S. Roberts, 1310 Clay street. 

Mock Dock (Veal). 

Cost. 
1 flank steak (2% lbs. at 15c). $0.3750 
1 onion (%c) 0125 

1 carrot ( %c) 0075 

2 t salt 0006 

14 t pepper 0021 

1 t butter 0032 

1 T flour 0009 

2 c bread crumbs 0300 

Gas to cook 2 hours 0228 

Cost $0.4546 

Slash steak on both sides, spread 
with dressing made of 2 cups bread 
crumbs, seasoned with salt, pepper, 
onion and 1 teaspoonful of melted 
butter, roll and tie, sprinkle with salt 
and pepper. Dredge with flour. Lay 
upon the sliced onion and cubes of 
carrot in a pan with small pieces of 
suet on top. Pour stock or water into 
pan, cover tightly and cook slowly in 
the oven or on top of stove two hours. 
— Mrs. W. S. Roberts, 1310 Clay street. 

Veal Pie (Imitation Chicken). 

Cost. 
2 lbs. veal, neck or rump, 10c. .$0.2000 

% t pepper 0021 

2 t salt 0005 

1 T flour 0009 

Baking powder biscuits 1100 

Gas -0228 

Serves 8 persons for $0.3363 

Or about 4 cents each. 

Cut meat in 2-inch pieces, put bones 
and meat in skillet, cover with water, 
pepper and salt lightly; cook till ten- 
der, remove bones and thicken gravy, 
remove to a baking dish, place baking 
powder biscuit on the meat and gravy 
and bake till biscuit are done; re- 



160 



TELEGRAM CONSERVATION COOK BOOK. 



move part of the gravy before baking 
if the dish would be too full. — Mrs. 
Lulu M. Welch, 1351 East Lincoln 
street. 

Veal Fricassee (French Style). 

Cost. 

2 lbs. veal round steak, at 15c. .$0.3000 
1 can mushrooms 3500 

3 eggs (for fricassee and 
dumpling's) 1200 

y-> cup cream 1000 

1~T butter 0156 

1 T flour for thickening 0009 

1 c flour for dumplings 0145 

1 t baking powder 0021 

1 scant T salt for meat 0008 

V 2 t salt for dumplings 0001 

Parsley from garden 0000 

Gas, V2 hour medium, 1 hour 

simmering 0097 

Serves six persons $0.9137 

Or 15 cents each. 

Stew veal slowly as for ordinary 
fricassee until tender, adding season- 
ing when half done; strain off juice, 
put over heat again and thicken with 
the butter and flour creamed to- 
gether, add cream and turn in the 
mushrooms and beaten yolks of eggs 
just long enough to heat mushrooms 
through. Do not allow to boil after 
eggs and mushrooms have been added. 
Add the meat and pour all over 
dumplings, which have been steamed 
over the meat 20 minutes. Garnish 
platter with parsley and serve. 

To make the dumplings: Sift flour, 
baking powder and salt together, add 
1 egg beaten and mix to stiff batter 
with cold water or half milk and half 
water. Drop on bottom of greased 
steamer and cook, having cloth laid 
beneath the steamer lid to absorb 
moisture. — Mrs. E. F. Pernot. 

Veal Cutlets in Sauce. Cost 

1% lbs. veal loin cutlets, at 15c. $0.2300 

1 c fine bread crumbs 0150 

2 eggs 0900 

2 T drippings 0200 

Sauce — 

2 T drippings 0200 

Y4, c flour 0036 

2 c stock from bones and trim- 
mings of chops 0000 

1 T (scant) Worcestershire 
sauce 0125 

1/2 T salt 0002 

% t pepper 0100 

2 T chopped parsley (from gar- 
den) 0000 

Gas, 1 hour, simmering 0040 

5 minutes medium 0010 

Serves 6 persons for $0.4063 

Or 6 2-3 cents each. 

Method — Trim chops, putting bones 
and trimmings in saucepan with cold 
water to cover well, and let simmer 
for sauce; if chops are large cut into 
pieces for serving; season the meat 
with salt and pepper, roll in the bread 
crumbs, dip in beaten egg, then in 
crumbs again; melt 2 T drippings in 
skillet and brown the chops in the 



hot fat; place in a double boiler, pour 
over the following sauce and let sim- 
mer till tender: 

Sauce — Melt 2 T drippings in frying 
pan, add the flour, let brown slightly, 
stirring continuously, then slowly add 
the stock, stirring until it thickens 
slightly; add seasonings and parsley, 
pour over chops in double boiler and 
serve. This is delicious. — Mrs. E. F. 
Pernot, 526 East Twenty-first street 
North. 

Veal Cutlets. 

Cost. 

2 lbs. veal steak, 18c $0.3600 

Vz cup bread crumbs 0150 

1 egg 0400 

V> cup lard for frving 0750 

1 T butter 0156 

Vz t onion juice (1 T onion) 0016 

14 t pepper 0021 

1 t salt 0003 

1 t flour 0009 

1 t horseradish (10c per c) 0021 

Fuel, y 2 hour, V2 time .0085 

Cost to serve five people. .. .$0.5211 

Or 10 y 2 cents each. 

Cut meat as for stewing, simmer 
until tender, drain, season, roll in 
crumbs, beaten egg and crumbs again 
and fry in fat. Serve with the fol- 
lowing sauce: Stir flour and butter 
until blended, gradually add stock 
left from simmering meat reduced to 
1 cup; add onion juice and 1 teaspoon- 
ful horseradish. — Mrs. J. B. McCreary, 
78 East Buffalo street. 

Veal Steak. 

Mrs. Parks says: I send today my 
best recipe for cooking veal and pork. 
I have used them for years, and it is 
worth others' while to give them a 
trial. Take veal steak and cut in nice 
pieces, beat one egg and add little 
milk and salt and pepper; dip veal in 
egg and roll in fine cracker crumbs; 
have a heavy skillet, with lard, quite 
hot; brown one side and turn over and 
brown the other well; then have boil- 
ing water and fill skillet with the 
water; cover and cook almost an hour, 
putting in more water if needed; let 
all the water boil out, then add a 
tablespoonful of flour, milk and some 
water for gravy, with salt and pepper. 
— Mrs. M. Parks, 533 East Thirty- 
seventh street. 

Veal Steak or Birds. 

About 2% lbs. veal cut in about 2- 
inch pieces; pound flat to about 4 
inches, trim off bones to boil for 
stock. Put lean trimmings through 
meat grinder, add a little parsley and 
onion, salt and pepper. Mix and add 
soup stock to moisten. Lay a spoon- 
ful on the squares, roll up and fasten 
with toothpicks. Put in pan and 
brown them, add a little water and 
simmer until tender. Make gravy in 
the pan by ustng remaining soup 
stock.- — Mrs. M. Gay. 



CONSERVATION OF MUTTON. 



161 



Three Meals for One Price. 

Cost. 
2 lbs. brisket of veal at $0.3'i00 

2 lbs. rip tomatoes 0S00 

V 2 c rice oir-6 

3 small onions 0200 

3 T milk 0100 

1 egg 0417 

3 potatoes 0150 

14 c minced onion 0060 

% c chopped celery. . . .*. 0036 

V4, t nutmeg- 0033 

Gas, 2 hours 0228 

2 quarts soup and 3 lbs of meat 

loaf for $0.5280 

Buy 2 pounds of brisket of veal, put 
on to cook in 2 quarts of boiling- wa- 
ter, keep at boiling point 1 hour, add 
1 pound of ripe peeled tomatoes, 3 
small onions, % cup of rice (boil one 
hour). When the soup is done allow 
the meat to cool and serve with 
French fried potatoes. Next day chop 
the remainder of the veal, strain the 
rest of the soup and add to the veal 
the vegetables left, together with 3 
tablespoonfuis milk and 1 egg, well 
beaten; bake in a moderate oven % 
hour. This makes a large loaf. To the 
pint of clear stock left after strain- 
ing the vegetables add 3 potatoes, % 
cup chopped onion, % cup chopped 
celery, % t nutmeg, 1 pint boiling 
water and you have a good soup. This 
makes 2 quarts of soup, 3 pounds 
meat loaf. — Mrs. G. Spencer. 



Veal and Rice. 

Cost. 

11/2 lbs. veal @ 15c $0.2250 

1/2 lb. (1 c) rice 0312 

1 T minced onion 0016 

1 T Crisco or salad oil 0082 

a /4 bay leaf or 1 T minced pars- 
ley 0001 

IV2 t salt 0005 

Vs t white pepper 0010 

Gas, % hour, average heat 0855 

Gas, IV2 hours, simmering 0060 

Water to cover well 0000 

Cost for six persons $0.3591 

Cost per portion not quite $.0600. 

Look over, wash and drain rice. 
Melt Crisco (or salad oil, or lard, or 
fat saved from chicken or goose) in 
heavy iron kettle; put in rice and stir 
constantly until it becomes a light 
golden brown; add onion and veal cut 
in pieces for stewing. (Get neck and 
shoulder of veal, or part neck and 
part breast). If bay leaf is used add 
at this time. Cover well with water. 

As soon as the kettle boils well re- 
duce heat as low as possible and sim- 
mer till meat is perfectly tender. Add 
salt, pepper and parsley five minutes 
before serving. This should be as 
white and tender as chicken. A table- 
spoonful of butter may be added and 
will improve the flavor, but will also 
slightly increase the cost, and is not 
at all necessary. — Mrs. A. L. Veazie, 
695 Hoyt street. 



Mutton 



Breast of Mutton. 

Cost. 
Breast of mutton (4 lbs. @ 10c 

lb.) $0.4000 

1 quart of stock 0800 

2 onions 0167 

1 t salt 0003 

Vs t pepper 0010 

1 pint green peas 1500 

1 T flour 0009 

1 T butter 0156 

1 T chopped parsley 0042 

Gas, V 2 hour, average heat 0128 

1 hour simmering 0097 

Cost $0.6912 

Separate the breast between the 
ribs; put them into a stewing pan 
and shake until they are a nice 
brown. Add the butter and flour 
mixed and one quart of stock; add all 
the seasonings. Cover and simmer 
gently until the mutton is tender, 
about one hour; then add the peas and 
cook 20 minutes. Lift the meat, put 
it in the center of a platter, strain 
the sauce over it, put the peas around 
near the meat and outside of this a 
roll of carefully boiled rice. This 
forms an admirable dish for six or 
eight persons at a cost of 10 or 15 
cents. — Mrs. S. T. R. 



Mutton Pie. 

Following are two recipes for using 
the left-over meat, both of which I 
know to be excellent. (We will not 
price the left-over meat). 

Cost. 

2 c cold mutton $0,000 

2 c sliced onions 0500 

4 c (2 lbs.) potatoes, sliced 0400 

1 c gravy 0000 

1 t salt 0003 

% t pepper 0010 

Crust for top — 

1 large c flour 0145 

14 t salt 0001 

1 T lard 0094 

% t milk 0201 

2 t baking powder 0072 

Gas .... -0185 

Cost for four persons $0.1611 

Put alternate layers of the meat, 
cut in small pieces, the sliced onions 
and potatoes in a baking dish, till all 
are used. Pepper and salt by layers. 
Cover with the gravy and enough wa- 
ter to just come to the top. Put on 
fire to be cooking while preparing 
the crust; roll crust to fit the pan; 
make incision in the top and bake in 
a moderate oven about 25 minutes. — 
Mrs. Welch. 



162 



TELEGRAM CONSERVATION COOK BOOK. 



To Stuff a Leg of Mutton. 

Cost. 
1 leg- mutton (4 lbs. @ 17c) .. .$0.6800 

1 pint bread crumbs 0300 

1 T parsley 0042 

1 t salt 0003 

Vb t pepper 0010 

1 T butter 0156 

,1 clove garlic 0001 

Y 2 pint pine nuts 1000 

Gas, iy 2 hours 0383 

Cost $0.8695 

Remove the bone from the leg - of 
mutton and wipe the outside care- 
fully with a damp cloth. Put the 
bread crumbs into a bowl, add the 
salt, pepper, pine nuts and garlic, 
mashed; pour over it the butter, 
melted. Stuff this into the space from 
which the bone was taken. Roast or 
bake the leg and serve with it rice 
croquettes or browned sweet potatoes 
and scalloped tomatoes, or stewed 
turnips. — Mrs. T. R. 

Old-Fashioned Haricot. 

Cost. 

2 lbs. breast of mutton $0.3200 

2 small carrots, diced (lc) 0150 

2 small parsnips, diced (lc) 0167 

1 pint shredded cabbage (2c) . . .0188 
1 cup green peas (20 oz. for 

20c, canned) 0800 

1 cup corn (20 oz. for 20c, 
canned) 0800 

2 cups tomatoes (raw) 0534 

1 qt. tomatoes (12 lbs. for 25c) .0416 

1 T salt 0008 

Fuel, wood, 2 hours (% use) . .0340 

Cost $0.6603 

Put the mutton into the kettle and 
brown slowly, turning and stirring 
for about 15 minutes. Then add the 
carrots and let brown slightly. Add 

1 pint water, the parsnips, cabbage 
and tomato, and set the kettle back 
where it will cook slowly for one 
hour, then salt to taste and add the 
peas and thinly sliced potatoes and 
cook for 4 5 minutes, adding the corn 
10 minutes before taking from the 
fire. More water may be needed dur- 
ing the cooking. — Mrs. W. L. Nelson, 
604 East Thirty-eighth street North. 

Mutton Pot Roast. 

Cost. 
Small leg of mutton (3% lbs. at 

17c) $0.6000 

2 good sized onions (1 c) 0250 

2 t salt 0005 

% t pepper 0021 

Gas 0342 

Cost for roast $0.6618 

Trim outside skin off; place in ket- 
tle; slice over it the onions; add the 
salt and pepper. Use only enough 
water to keep from burning and cover 
tightly. Cook about three hours, and 
serve. This is very fine. — Mrs. Welch. 



Second prize for the best recipe for 
cooking mutton or lamb in any way 
was won by Mrs. A. H. Pope, 1285 
East Twentieth street .South, with the 
following recipe, also cooked with 
electricity: 

Casserole of Lamb. Cost 

2y 2 lbs. breast of lamb at 14c 

per lb $0.3500 

1V 2 c tomatoes (ripe) 0401 

1 stalk celery 0063 

1 onion (about 3 oz.) 0100 

% lb. ( V 2 c) uncooked rice 

(Japan), at 8 l-3c per lb 0283 

2 y 2 t salt 0007 

y 2 t pepper 0041 

2 T flour 0018 

Electricity, 1% hours 0018 

About 3 quarts cost $0.4452 

Or per quart costs 1477 

Or 3%c per cupful. 

Cut meat in small pieces, slice to- 
mato, cut onion and celery into small 
pieces. Put all into casserole, with the 
exception of flour, and bake; about 
15 minutes before time is up, add 
flour stirred to a thin paste with a 
little water. About 4 cupfuls of wa- 
ter should be put into dish with meat. 
Cook slowly. — Mrs. A. H. Pope, 1285 
East Twentieth street South. 

I am sorry the first prize was for 
cooking veal and the second for cook- 
ing lamb, as these two meats are the 
ones Mr. Hoover does not want us to 
cook at all. However, that is but 
temporary — during the war, which we 
all hope will be over before many 
months, and these economy recipes we 
will want to keep and use for years, 
so that the veal and lamb recipes will 
be useful then. 

Mutton Olives. Cost 

2 lbs. mutton, at 15c $0.3000 

2 T butter 0312 

1 T flour 0009 

y 2 cup bread crumbs 0150 

% t pepper 0021 

1 t salt 0003 

Parsley from garden 0000 

1 bay leaf 0001 

1 t onion 0005 

1 c potatoes 0125 

Fuel, 1 hour, y 2 time 0170 

Serves five persons for $0.3796 

Or iy 2 cents each. 

Cut meat in strips, 4 inches long 
and 2 inches wide; put bread crumbs 
in bowl with 1 teaspoonful melted 
butter, salt, pepper and parsley; 
spread each strip of meat with this 
and tie with twine; simmer one hour; 
put 1 teaspoonful butter and 1 tea- 
spoonful flour in saucepan with stock 
from above cooking; add bay leaf and 
onion; pour around olives, cook % 
hour longer; remove strings before 
serving. — Mrs. J. B. McCreary. 



A Four-Page Comic Section Every Saturday 



CONSERVATION OF PORK 



163 



Roast Leg of Lamb. 

Wash meat off with vinegar, then 
gash with sharp knife about 4 times 
and load with small pieces of bacon 
and garlic or onion. Place in roaster 
and spread top thinly with a mustard 
paste made of powdered mustard 
mixed with water and sprinkle with 
pepper and salt and 2 bay leaves. 
Pour over this % cup vinegar and let 
meat stand for three or four hours if 
possible, basting quite often with 
vinegar. Add a little cold water, 
cover and roast until tender. Make 
gravy as usual. I haven't had time 
to figure costs or amounts on these 
meat recipes. — Mrs. M. Gay, 709 East 
Twenty-ninth street North. 

Crown Roast of Lamb. 

2 lbs. lamb rib chops in one 

piece, 20c a pound) $0.4000 

2 medium-sized carrots (2-3 lb.) .0200 

2 medium-sized turnips 0150 

1 stalk celery 0063 

1 onion, y 2 c 0250 

V2 c green peas 0400 

Vz c string beans 0400 

I I £ utter ^0156 

? T flour 0018 

l , T salt 0008 

'i t black pepper 0042 

Z T tomato catchup 0100 

IT Worcestershire sauce 0050 

Fuol, gas, 40 minutes 0170 

Cost $0.6007 

Servrs four people for 15 cents each. 

Method for preparing: Order from 
butcher a back of lamb (rib chops), 
about 2 pounds, in one piece. Turn 
ends together and tie with a string, 
which remove after cooking. Roast 
for 40 minutes with 1 carrot, 1 onion, 
1 stalk of celery cut up. When al- 
most done sprinkle 2 tablespoonfuls 
flour in the pan and let it brown. Add 
1 pint of water, salt, pepper, 2 table- 
spoonfuls catchup and 1 tablespoonful 
of Worcestershire sauce. 

Cut 1 carrot and 1 turnip in small 
dice, boil, drain and fry in a table- 
spoonful of butter a few minutes. 
Take % cupful green peas and V 2 cup- 
ful string beans from your own can- 
ning, heat in a little butter and sea- 
son. Place the rack in center of large 
plate, garnish with vegetables, strain 



gravy over the meat and serve. — Mrs. 
Otto Heyde, 181 Grover street. 
Captain's Pie. 

Cost. 

iy 2 lbs. mutton, at 15c $0,230? 

2 T onion 0032 

% turnip (y 2 c) 0063 

1 carrot ( y 2 c) 0075 

1 c flour 0145 

Vz lb. suet 0700 

1 T salt 0003 

% t pepper 0021 

Wood fuel, 2'/ 2 hours, y 2 use.. .0430 

Cost to serve 4 persons $0.3769 

Or 9% cents each. 

Cut meat and vegetables in small 
pieces, add seasoning and simmer. 
Make crust paste of 1 cupful flour, % 
teaspoonful salt, % lb. suet, tried out. 
Place over meat and boil; then sim- 
mer 1% hours. — Mrs. J. B. McCreary. 

Breaded Lamb Chops. 

Cost. 

5 lamb chops (1% lbs.) $0.4400 

1 egg 0500 

1 c bread crumbs (or cracker 

crumbs) 0150 

1 t salt 0003 

Vs t pepper 0010 

Vs t nutmeg 0016 

1 R T parsley (from garden).. .0000 

3 T lard 0282 

Wood fire, 20 minutes ( Va use) .0048 

Will serve five persons for.. $0.5409 

Or 10y 2 cents each. 

Pick the loose bones from the chops, 
wipe with damp cloth, dip each chop 
in beaten egg, then in cracker crumbs 
that have been seasoned with the 
above seasoning. Have a spider hot, 
put in the lard; when melted and hot, 
is my experience, as a druggist's wife 
put in prepared chops and fry to a 
nice brown, about 20 minutes. Place 
chops on a hot platter, garnish with 
slices of lemon and sprigs of parsley. 
— Mrs. H. M. Vana, 607 East Twenty- 
second street. 

Sheep's Head. 

A sheep's head may be used and 
dressed precisely the same as a calf's 
head, but two heads must be served 
in the place of one calf's head. The 
hearts, livers and kidneys may also be 
served as calves' hearts, liver or kid- 
ney. They are much less in price and 
very good. 



Pork 

Roast Pork. Will serve eight persons at 9% 

Cost. cents each. 

3 lbs. pork (25c) $0.7500 Wipe the meat with a damp cloth; 

% t Den'o'er' nn?? SCOre the rind across % of an inch 

2 c water 0000 apart - season with tablespoonful salt 

Vz t caraway seed.'.'.'.'!'. '.'.','.'.'. '. 0010 and Vi te aspoonful pepper; lay the 

2 T cornstarch 0032 Pork in a roasting pan; place it in a 

Fuel, wood, 2 hours ( y> use).. .0286 medium hot oven, roast till light 

brown, basting with its own gravy; 

Cost of roast and gravy $0.7857 then add a cupful of boiling water 



164 



TELEGRAM CONSERVATION COOK BOOK. 



and hk teaspoonful caraway seed; con- 
tinue to roast and baste till nearly 
done; turn the meat over, so the rind 
lies in the gravy; roast 10 minutes; 
turn it again, so the rind is on the 
top; let it remain five minutes longer 
in the oven, transfer to a hot dish; 
free the gravy from fat; mix 2 table- 
spoonfuls of cornstarch in 1-3 cupful 
of water; add it to the gravy; stir 
two minutes; add sufficient boiling 
water to make a creamy sauce; strain 
and serve with the meat. — Mrs. H. M. 
Vana. 

Third Prize — For the best recipe for 
cooking pork in any form, in any way. 
This was won by Mrs. J. B. McCreary, 
78 East Buffalo street, with the fol- 
lowing recipe, cooked with wood: 

Pork Meat Balls. 

Cost. 
1% lbs. sausage meat, at 17c. $0.2600 

% t pepper 0021 

1 t salt 0003 

1 t onion 0005 

1 c flour 0145 

1 t baking powder 0221 

1 t salt for crust 0003 

y 2 c milk 0134 

Cabbage leaves 0100 

Wood fuel, V2 use, for 30 min. . .0085 

Serves four persons for $0.3117 

Or about 8 cents each. 

Put meat through grinder and make 
into balls; salt, then fry brown. Wrap 
in cabbage leaves and tie with twine. 
Make dumplings with flour, salt and 
baking powder and drop in. Cook 
until done, about 25 minutes in all. — 
Mrs. J. B. McCreary, 78 East Buffalo 
street. 

Salt Pork, Country Style. 

Cost. 

1 lb. salt pork $0.2000 

2 t cornmeal 0012 

% t pepper 0021 

1 t flour 0003 

1 c milk 0268 

2 t flour 0018 

1 lb. potato cubes 0200 

Fuel, half hour, half use 0085 

Cost to serve four persons. . .$0.2607 

Or 6% cents each. 

Slice pork and fry in meal and 
flour. Strain fat left over and add 
two teaspoonfuls flour, 1 cupful milk 
and pepper. Boil these together and 
pour over meat. Serve potato cubes 
around it. — Mrs. J. B. McCreary, 78 
East Buffalo street. 

Pork Mock Duck. 

Tenderloin of pork (35c lb.) .. .$0.5000 
Dressing, as per first recipe... .0744 

1 T butter 0156 

1 t salt 0003 

% t pepper 0010 

% c flour 0036 

Gas to bake, 1 hour 0255 

Cost for eight portions $0.6204 

Or about 8 cents each. 



Proceed as with the pressed beef, 
but after rolling and tying rub with 
melted butter, dredge with flour, pep- 
per and salt, and bake till tender. 
Place water and drippings in pan hk 
inch up side of pan, and baste fre- 
quently. Add water, if necessary. 
This may be used hot, or pressed and 
sliced when cold. — Mrs. Lulu M. 
Welch. 

Ham Puff. 

Cost. 

V2. pint sweet milk $0.0268 

hi c butter 0625 

y 2 c flour 0073 

4 eggs (cooking) 1600 

1 c chopped boiled ham (put 

through grinder) 0000 

1 T salt 0008 

y 2 t pepper .0042 

Fuel, wood, y 2 hour. y 2 use 0085 



Cost of preparing the ham. ..$0.2701 
Directions — Scald milk and butter, 
add flour, made smooth with water; 
cook until thick; when cool add yolks 
of eggs, well beaten, then the beaten 
whites, lastly the chopped ham; bake 
half hour with pan sitting in hot 
water; test with a straw, cover if 
gets too brown; if it has to stand, 
keep in pan of hot water on back of 
range and keep covered. — Mrs. M. 
Parks, 533 East Thirty-seventh street 
South. 

Leftovers. 

Here are three good ways of using 
up left-overs: 

Croquettes. 

Cost. 

1 egg (cooking) $0.4000 

1% pints of cold meat 0000 

y 2 pint of milk 0268 

1 T butter 0156 

2 T flour 0018 

1 T chopped onion 0016 

1 parsley (from garden) 0000 

1 c cracker crumbs (18c lb.)... .0450 

Ms c Crisco 0653 

Drippings from roast 0000 

Gas, 15 minutes 0029 



Cost to make 10 croquettes. .$0.1990 

Or 2 cents each. 

Take the cold beef and put through 
meat chopper; put the milk over the 
fire, rub together the butter and 
flour, add to milk and stir until 
smooth and thick. Season the meat 
with chopped onion and parsley; mix 
all together with the gravy and set 
aside to cool; when cold form into 
croquettes, oblong shape; beat the 
egg, add 1 T cold water, dip the cro- 
quettes in the beaten egg, roll in 
cracked crumbs and fry in smoking 
hot fat. This makes 10 croquettes. 
They are much nicer than the cold 
meat, and are pretty garnished with 
parsley. — Mrs. Spencer. 



ADDITIONAL. RECIPES. 



166 



Frittadilla. 

One pint finely chopped cold meat 
of different kinds; 1 pint bread 
crumbs; 1 tablespoonful onion, 
chopped fine; 1 tablespoonful chopped 
parsley; salt and pepper to taste. Soak 
bread crumbs and drain. Put 1 table- 
spoonful butter in spider; when 
melted drop in onion for three min- 
utes. Then put in bread crumbs and 
meat. Heat all through. Mix all to- 
g-ether with two well beaten eggs. 
Make into little pats. Fry in butter 
until brown. — Harriet G. West. 



Hash. 

One cupful of tender cooked meat, 
chopped fine; 2 cupfuls of hot mashed 
potatoes; % teaspoonful of salt; % 
teaspoonful of pepper. Mix till there 
are no lumps. Put three tablespoon- 
fuls of hot water into spider; melt in 
it 1 tablespoonful of butter or drip- 
pings; put in the hash; let it simmer 
slowly till it has absorbed the water 
and formed a brown crust. Do not 
stir. Fold over as you would an 
omelet and turn on a hot dish. — Mrs. 
Sears. 



Additional Recipes 



166 



TELEGRAM CONSERVATION COOK BOOK. 



Meat Substitutes as a Health Necessity 



Dear Friends: In beginning our 
last week's work on meat substitutes 
I want to tell you a little of what I 
have been reading- about giving up 
the use of meat as a health necessity. 
We often read a vague reference to 
a meat diet as harmful, but the num- 
ber of people — particularly men — who 
are suffering with heart trouble, 
hardening of the arteries, Bright's 
disease, etc., in middle age is appall- 
ing, and Dr. Louis Faugeres Bishop 
(with all kinds of letters after his 
name) and professor of heart and cir- 
culatory diseases in Fordham univer- 
sity, tells us that this class of dis- 
eases is now claiming twice as many 
victims as it did 30 years ago, and 
from those who can least be spared 
by their families and the state. "One 
has only to read the morning papers 
to note the number of men and wom- 
en — unfortunately most often those 
living at high pressure in solving 
some of the problems of our complex 
civilization — who are cut down with- 
out warning. 

"In a double sense, the way to a 
man's heart is by the food he is given, 
and the more elaborate the food the 
more quickly does his heart succumb 
to the strain put upon it. So it falls 
upon the woman to meet this condi- 
tion and without delay. 

"The insidiousness of auto-intoxi- 
cation is that it runs on for some 
time without showing any outward 
effect, so that food poisoning has gen- 
erally existed for five or ten years 
before the heart is sufficiently dam- 
aged to cause distress or exertion, and 
it is very hard to persuade a sick per- 
son who does not feel any discomfort 
from his high blood pressure, or leak- 
ing heart, that a change of diet is 
essential. 

"It has been found that, under cer- 
tain circumstances, the cells of the 
body become sensitive to the protein 
element of certain kinds of foods, and 
from that time on, as long as this 
sensitiveness lasts, that kind of food 
acts as a poison to the cells of the 
body. The only way to limit the 
damage is to exclude the offending 
article of food from the diet. Another 
important point in the matter is that 
when a person is sensitive to a par- 
ticular kind of food the cells are al- 
most as much irritated by a little of 



this food as by a great deal, so that t 
a diet, to be of much use, has to be 
a strict diet. Many failures can be 
laid at the door of a slight indulgence 
in the type of food to which the per- 
son is sensitive. It is hard to believe 
that a little will do any harm, or that 
food damage can be entirely inde- 
pendent of any discomfort, but such 
is the case. The things that do dam- 
age are usually found in the group 
including eggs, fish, meat and stock 
soups (made from meat), but there is 
no definite way of determining which 
of these things are at fault. This has 
to be accomplished by the study of 
each individual person by means of 
the absolute withdrawal of all those 
things until there is an improvement 
in the action of the heart and blood 
vessels. Now one article of food, and 
then another, is added to the diet, and 
it is discovered by experiment which 
one the person can use without a re- 
turn of the disorder. It may be only 
eggs, or fish, or meat, in the begin- 
ning that causes trouble, but in per- 
sons seriously ill with hardening of 
the arteries all these things cause 
trouble and must be absolutely elim- 
inated from the diet." 

One of our kitchen visitors told me 
that she had eaten no meat or soup 
from meat, or red fish, or carrots, in 
two years, and was nearly cured of 
her heart trouble. Cheese and nut 
dishes are the very things, with good 
vegetables and fruits and breads, that 
people suffering from heart derange- 
ment should use as articles of diet. 
And for all of us in middle life who 
feel "under the weather" and op- 
pressed, without exactly knowing 
what is the matter with us, it is sure- 
ly worth while to try for a month 
leaving meat, fish, eggs and soup out 
of our diet altogether, and see if we 
don't feel better. If we do we know 
that some one of these has been poi- 
soning us — probably not all of them, 
however — and we can try eating eggs 
and see if we feel any worse, etc. It 
for 25 years, that a middle-aged per- 
son of good, sound, common sense 
is far more likely to be able to locate 
a chronic trouble for himself if he 
sets his mind to it than the average 
"reputable physician" can do for him. 



Phone Your Want Ads to The Telegram — 
Broadway 200, A 6701 



Cooked Vegetables 

Without Meat 



Cooked Vegetables 

Without Meat 

Vegetables used instead of Meat — Various general suggestions 
for preparing and cooking vegetables. 



Recipes for — 

Vegetable pot pie 
Vegetable combinations, baked 
Vegetable stew 
Vegetable sausages 



Escalloped vegetables 
Macedoine of vegetables 
Jellied vegetables 



Beans — 

Baked 

New England 
Texas 
Uncle Sam's 



Spanish and Lima 
String beans 
Stewed and creamed 



Beets — 

With cream sauce 
Minced 



Sliced 
Baked 



Cabbage — 

Bavarian 
Delicate 
Fried 
Creamed 



Red 
Blue 
Souffle 
Sauer-kraut 



Carrots — 

To cook 
Creamed 



Stewed 
Casserole 



Cauliflower — 

To cook whole 

Corn — 

Baked 

Fritters 

Chowder 



Escalloped 



Mock crabs 
Pudding 
With Peppers 



Onions — 

Baked 

Stuffed 

Smothered 



Escalloped 

Creamed 

Pudding 



Parsnips — 
Fried 



Baked 



Peas- 



Loaf 

In cream sauce 



In turnip cups 



Peppers — 

Stewed 



Potatoes — 

Escalloped 

Dumplings 

Croquettes 

Cakes 

Baked 



With Dumplings 
Balls 
Pie 

Patties 
Baskets 
Hash 



Sweet Potatoes — 

In butter 
Browned 



Au caramel 



Radishes — 

Japanese to bake 



Succotash — 

Baked 
Stewed 



With dumplings 



Salsify — 

Escalloped 



Tomatoes — 

Fried 

With macaroni 

With rice 



With corn 
With cheese 
Chowder 



Turnips — 
Au gratin 



Rice — 

How to cook 
Steamed 



With corn meal 
With vegetables 



Cooked Vegetables 



Using Vegetables Instead of Meat. 

Here are some general remarks on 
vegetable eating by Mrs. Sarah Tyson 
Rorer. I wish I had space for more, 
as what she says is surely worth our 
consideration. 

The American people, as a class, in 
their rushing and bustling life, pre- 
fer to take their nitrogen from ani- 
mal products, which are rather more 
easily digested and assimilated than 
vegetables. It is a fact, however, that 
all the elements necessary for the 
building of the body are found in the 
vegetable world. Our working ani- 
mals, "beasts of burden," build and 
repair their large bodies, under heavy 
labor, on materials from the vegetable 
kingdom. True, their digestive ap- 
paratus is rather different from 
man's, and is better suited to the dry, 
concentrated cereals. We do not, how- 
ever get from the animal a single 
element except that which the ani- 
mal has taken from the vegetable 
world. His flesh is the result of the 
digestion of vegetable materials. 

Meat is rich in water, containing 
less nitrogen than peas, beans and 
lentils, but in a more acceptable form 
to American and English business 
men or teachers who spend most of 
their lives in close, ill-ventilated 
rooms. There are many sides to the 
vegetarian question worthy of con- 
sideration. 

The true vegetarian uses all forms 
of vegetable foods; he does not try 
to live upon potatoes and so-called 
green or succulent vegetables. These 
do not contain nitrogen, and are in- 
sufficient to sustain life. Nuts well 
prepared and mixed with cereals, and 
such easily digested foods as rice 
give sustaining power not attainable 
by meat. Health and nutrition de- 
pend entirely upon the class of vege- 
tables selected. The Japanese, who 
do in their country the work per- 
formed by horses here, are practical- 
ly vegetarians. 

Nitrogeneous vegetables are slow of 
digestion; hence, the vegetarian re- 
quires but two meals per day; but in 
those two meals, especially if his diet 
is well selected, he will receive more 
nourishment than from three meals 
of meat. Two points have been 
gained, time spent in eating and 
money saved. Then, too, he has had 
much greater variety. The vegetarian 
is not compelled to eat steaks, chops; 
and roasted beef to be followed by 
roasted beef, steaks and chops; but 
selects from a score of dishes made 
by blending different vegetables, nuts 
and fruits. 



The amount of cellulose or waste in 
vegetable foods keeps up the peri- 
staltic motion of the intestines and 
lower bowels; hence, vegetable eaters 
are very rarely troubled with consti- 
pation and torpid livers. Skin dis- 
eases are frequently due to a lack of 
green vegetables. 

An observer can readily understand, 
however,, why we have grown into 
a meat-eating nation. A short visit 
into the house of a neighbor makes 
this point quite plain. The so-called 
cook, an uneducated woman, who is 
perhaps a second rate scullery maid, 
presides over the kitchen. She does 
not know the chemical composition of 
a single article she cooks, nor the ef- 
fect of heat upon them. She does 
know how to cook meats; they can 
be broiled or roasted. These two 
methods form the limit of her horizon. 
Broiling intensifies the flavor of 
steak, and with a little seasoning of 
salt and pepper, and a bunch of pars- 
ley, makes a palatable and sightly 
dish. The cook has given it little care 
and less thought. Not so with vege- 
tables; they owe their flavor to vola- 
tile oils which are easily dissipated 
by careless or rapid cooking. Badly 
cooked vegetables are tasteless; all 
the flavor has been cooked out and 
poured down the drain. Potatoes, a 
common vegetable, served in nearly 
every household once or twice a day, 
are seldom well cooked, palatable or 
sightly. Rice is almost unfit for 
food; in nine cases out of ten it is 
yellow, not white, heavy and sod- 
den, a mass of wet starch. Few things 
show the difference between com- 
fortable and slovenly housekeeping 
more quickly than the dressing of 
vegetables. 

Cooking Vegetables. 

Mrs. Spencer, 1260 East Davis 
street, city, says: I suppose most 
of the readers will think that this 
week's work is easy and simple, as it 
is just vegetables, but I know that a 
great many people spoil the best 
vegetables by cooking in too much 
water and then draining it off, there- 
by losing all the juices and the very 
essence of the vegetables. It seems 
to me this is one of the most essen- 
tial things in the art of cooking. For 
instance, I have noticed the difference 
in greeen peas or string beans, and 
can tell if they have been cooked in 
a large quantity of water or sim- 
mered down till there is very little of 
the liquor left — there is no compari- 
son in the taste. Green vegetables 
should be thoroughly washed in cold 
water, then dropped into water that is 
just beginning to boil. There should 



COOKED VEGETABLES. 



171 



be one tablespoonful of salt to two 
quarts of water. If the water boils 
long before the vegetables are put in, 
it has lost all its gases, and the min- 
eral ingredients are deposited on the 
bottom and side of the kettle, so that 
the water is flat and tasteless; then 
the vegetables will not look well or 
have a fine flavor. Time for cook- 
ing depends upon the age and time 
they have been gathered. 

Third Prize — For the best and most 
complete condensed list of general in- 
formation on how to best prepare and 
serve each common vegetable to con- 
serve all its flavor and food value, 
prize was won by Mrs. John Oatfield, 
Milwaukie, Or., with the following 
table of condensed directions: 

Cooking Vegetables. 

Boil one hour — Carrots, green 
beans, celery, turnips. Cook with 
boiling water. Reduce water to be 
thickened for sauce or drain and 
serve with butter or milk sauce. 

Boil one hour — Cabbage, onions, 
beets (cook in skins.) Plunge in ket- 
tle of boiling water well covered. 
Strong vegetables are sometimes 
drained and recovered. Cabbage best 
cooked uncovered to eliminate strong 
odors. Leave beet stems on to avoid 
bleeding, serve buttered or as pickles. 

Boil one-half hour — Spinach, tur- 
nip tops, curly kale. Add small quan- 
tity of wate~ to conserve salts. Drain 
and mince, season with butter or 
drippings. 

Boil one-half hour — Cauliflower, 
Brussels sprouts, asparagus, peas, 
summer squash. 

Cook one-half hour — Tomatoes. Add 
no water. Season with salt, pepper, 
a little sugar, butter. 

Cook two hours — Hubbard squash 
(baked.) Split open, remove seeds, 
bake in oven, when half done dust 
over salt, sugar, pepper and cut in 
small serving pieces, a little butter to 
each piece. 

Onions, carrots, parsnips may be 
baked with roast. Turnips, parsnips, 
squash may be mashed, milk and sea- 
soning added. — Mrs. John Oatfield, 
Milwaukie, Or. 

How to Prepare Vegetables. 

Strong flavored vegetables, like 
turnips, cabbage and greens, require 
to be put into a large quantity of 
"water. 

More delicate vegetables, such as 
peas, asparagus, etc., require less 



water. Let water boil before putting 
in and continue to boil until done. 

Never let vegetables stand in the 
water after coming off the fire. If 
not ready to serve, place in colander 
over pot of boiling water. An iron 
pot will spoil color of greens. 

Potatoes are good with all meats. 

Greens, cabbage, carrots, turnips 
and parsnips are served with boiled 
meats. 

Beets, beans and peas are served 
with either boiled or roast meats. 

Steam summer squash. 

Soak eggplant in salt water over 
night. 

One-half teaspoonful sugar added 
to onions, peas, parsnips and carrots 
while boiling add greatly to their 
flavor. 

Grease with lard the outside of po- 
tatoes before baking. 

Core apples and cook; put through 
fruit press before adding sugar for 
sauce. 

Bake beans in the water in which 
they are parboiled as this is the se- 
cret of nutritious beans. — Florence H. 
Dusenberry, "Westport, Wash. 

Rules for Handling Vegetables. 

"Wash thoroughly, pare and scrape, 
if skins must be removed. Keep in 
cold water until cooked to keep them 
crisp and to prevent their being dis- 
colored. Cook in boiling water; the 
water must be kept at the boiling 
point. Use two teaspoonfuls salt with 
two quarts water. Put salt in water 
when the vegetables are partly 
cooked. The water in which vege- 
tables are cooked is called vegetable 
stock. 

Fresh green vegetables require less 
water than others. 

Cabbage, cauliflower, onions and 
turnips should be cooked uncovered 
in a large amount of water. 

All vegetables must be drained as 
soon as tender. Season with salt and 
pepper and serve hot with butter or 
sauce. Cold vegetables may be used 
for salads or may be placed in a bak- 
ing dish with one-half the quantity 
of sauce (2 c vegetables and 1 c 
sauce), covered with buttered crumbs 
and .browned in a hot oven. — Mrs. H. 
G. Thyng, 326 East Mohawk street, 
St. Johns. 

Vegetable Cooking. 

All vegetables growing beneath the 
ground should be cleaned by putting 
in cold water and scrubbing with a 
small brush. Unless a vegetable is 
dried or wilted, it should not be 



The Telegram Delivered in Portland by Carrier 
for Ten Cents a Week 



172 



TELEGRAM CONSERVATION COOK BOOK. 



soaked in water for any length of 
time before cooking. 

To retain flavor in vegetables, use 
the boiling method for one way — tur- 
nips, kohl-rabi, carrots, parsnips, 
sweet potatoes and celery may all be 
cooked in this way. In so doing vege- 
tables may be cooked in the morning 
and quickly reheated for dinner in 
the evening. 

In boiling have a large saucepan of 
water on the stove (rain water Is 
best) when it comes to a rapid boil, 
drop in the vegetables (with skins) 
large ones first, see that this comes to 
a boil again as soon as possible, then 
add salt, one teaspoonful to every 
quart of water used. Continue cook- 
ing gently, partly uncovered till ten- 
der (use a silver fork for testing.) 
Do not allow vegetables to stop boil- 
ing before they are tender, also do 
not let them stand in water after 
they are tender. Drain at once and 
cover with cold water two or three 
times, when cooled peel and dice. Or 
if you do not wish to serve them 
right away keep in a covered dish to 
avoid drying. The following recipe 
for sauce may be used with either of 
the vegetables mentioned above: 

White Sauce. 

Cost. 

1 T butter $0.0156 

1 T flour 0009 

1/2 t salt 0003 

1 c milk 0268 

Cost $0.0436 

This sauce will cover a pint of 
vegetables. Heat the butter, add flour 
and stir until smooth, then add the 
milk, stirring all the time. When the 
sauce boils add salt and the prepared 
vegetables. Cook 10 minutes and 
serve. 

All the above-mentioned vegetables 
will cook in 30 minutes if young and 
fresh, old ones require longer cook- 
ing. Beets always require the boiling 
method. Care must be taken in 
washing them not to break any roots 
or stems to avoid their bleeding. 
Young beets will cook in one hour, 
old ones take from 3 to 4 hours. Do' 
not serve beets with white sauce, use 
butter, salt and pepper or pickle them. 

The steaming method is perhaps the 
best. Peel or scrape (real fine) the 
vegetables above mentioned (all ex- 
cept beets), potatoes, cauliflower, 
cabbage, pumpkin, squash and young 
spinach may all be steam cooked. 
All but pumpkin, squash and spin- 
ach may be served with the sauce 
given above, or it can be made by us- 
ing meat stock Instead of milk. Serve 
pumpkin, squash and spinach with 
butter, salt and pepper. There are 
many different ways of serving vege- 
tables, too many to mention them all. 



To cook tomatoes, wash, pour boil- 
ing water over them, let stand 2 or 
3 minutes, drain off and cover with 
cold water, pour off again and peel. 
Cut large tomatoes in fourths, small 
ones in halves. Put into a stewpan 
on the stove, boil gently 20 minutes 
or half an hour. Season five minutes 
before cooking is finished. Allow for 
each quart of tomatoes 1 teaspoonful 
salt, 1 teaspoonful sugar and 1 table- 
spoonful of butter. To cook onions, 
cut them in slices and boil in salted 
water 10 minutes. Drain, add 2 table- 
spoonfuls butter, 1 teaspoonful salt, 
% teaspoonful pepper to every pint or 
2 cupfuls of onions. Cover the stew- 
pan and cook over a hot fire five 
minutes, shaking the pan occasional- 
ly. Now set it back where it will 
cook slowly for 40 minutes — Mrs. 
Helen Vana, 607 East Twenty-second 
street, South, city. 

The Best Ways to Cook Vegetables. 

Mrs. Dittmar says: I am sending 
in a few of my recipes and ways of 
cooking vegetables. I want to add 
that I save all stock from vegetables 
cooked, and make delicious soups 
from them. I want to thank you for 
the many good recipes that are com- 
ing through your kitchn; every one 
of them is good, and gives us all a 
chance to try some one else's way — 
like going out to dinner. 
The Best Way to Cook Vegetables. 

To boil potatoes put on in cold 
water allow one T salt to each qt. 
water, boil until a fork penetrates 
them easily, then drain, return to 
stove, let stand a moment, take up 
sauce pan, shake gently, take off 
cover to let steam escape, repeat pro- 
cess two or three times when pota- 
toes will be nice and mealy. 

Tomatoes — Cover with boiling wa- 
ter for a moment, then remove skins, 
cut in quarters, place in saucepan 
with no water. Add seasoning, also 
some sugar and butter. Cook 20 min- 
utes and serve. 

Asparagus — Peel and wash, tie in 
bundles heads all one way, ends cut 
even. Place in saucepan, cover with 
boiling water and cook 25 minutes. 
Add salt, draw to the back of the 
stove, let simmer 5 minutes, lift out 
and drain. Arrange on hot dish, re- 
move strings and pour melted butter 
over it. 

Cabbage — Cut in quarters, remove 
core, wash and place in saucepan, 
nearly cover with boiling water, cook 
until done. Add salt and simmer 10 
minutes, drain, serve with melted but- 
ter or any other way you serve. 

Kale — Strip leaves from stems, 
wash thoroughly, put in boiling wa- 
ter, boil for 10 minutes, drain and re- 
turn to saucepan and cover with fresh 



COOKED VEGETABLES. 



173 



boiling water. Boil until done and 
finish in any of the many ways pre- 
ferred. 

Spinach — Strip from stalks, wash 
well, cover with boiling water, add 
salt, boil 15 or 20 minutes, drain (it 
should be very dry), chop very fine, 
pour over it melted butter and gar- 
nish with hard-boiled eggs, cut in 
quarters. 

Swiss chard — The leaves from Swiss 
chard can be cooked like spinach and 
finished the same or with a white 
cream sauce. Stems of chard can be 
bunched and cooked like asparagus, 
or cut in inch pieces and boiled and 
finished a la creme. 

Cauliflower can be cooked in one 
piece, or separate the roses. Wash 
well in cold water and boil, putting 
them on in boiling water, cook till 
tender, adding the salt the last few 
minutes. Serve with melted butter 
or cream sauce. 

String beans — Wash well, cut off 
ends, remove strings, cut slantingly 
into fine slices, place in sauce pan 
with boiling water and salt, boil till 
tender, let water boil away all it will 
by boiling without a cover. Add a 
piece of butter and chopped parsley 
and serve. 

Peas— Shell and wash, put on in 
boiling water barely enough to cover, 
add a little sugar and boil about 12 
minutes, letting the water boil 
down. Add a few tablespoonfuls of 
cream, seasoning and a very little 
butter. 

We prefer all our vegetables cooked 
and served plain with the addition 
of a little butter, as nearly all sauces 
tend to lessen the flavor of the vege- 
table. — Mrs. M. E. Dittmar, 971 East 
Taylor street, city. 

General Suggestions on Cooking 
Vegetables. 

Beets pared and shaved on a 
grater and boiled in a small amount 
of water, cooked nearly dry and a 
little vinegar added have a good 
color and a fine flavor. 

Squash is fine, cut in half, and 
baked for hours with a filling of any 
kind of meat or meat substitute. 

Ripe sweet corn parched and 
ground fine may be eaten with milk. 

Wheat or barley is good as It is 
if boiled all day. — Mrs. S. T. Walker, 
box 215, Forest Grove, Or. 



VEGETABLE COMBINATIONS. 

Vegetable Pot Pie. Cost 

1 lb. string beans $0.0800 

1 qt. potatoes 0400 

1 t salt 0003 

2 T Crisco 0174 

2 T bread crumbs 0019 

% t pepper 0021 

1 T flour 0009 

2 T chopped onion 0020 

1 t chopped parsley from the 

garden 0000 



For Dumplings. 

1 c flour 

V2 c very fine bread crumbs 

1 T Crisco 

V2 t salt 

scant % cup milk 

Wood fuel 1 hour (y 2 use) 

2 T baking powder 



.0141 
.0075 
.0087 
.0002 
.0268 
.0170 
.0042 

Will serve 4 four $0.2231 

Or 5 l / 2 cents each. 

Wash beans, string and cut in one- 
inch pieces, boil in slightly salt water, 
peel potatoes, cut up not too small, 
boil, add the onion to potato till not 
quite done, drain potatoes and beans, 
saving stock for sauce. Blend to- 
gether bread crumbs, flour and Crisco, 
add the stock, pepper, salt and pars- 
ley chopped fine, put the potatoes and 
beans into sauce for dumplings, sift 
flour, baking powder, bread crumbs 
and salt together, rub in Crisco. add 
milk to make a very stiff batter, drop 
in on top of potatoes by spoonfuls, 
cover and cook 12 minutes. 

It is well to set saucepan in boil- 
ing water, as this burns very easily. 
— Mrs. M. E. Dittmar, 971 East Taylor 
street, city. 

Vegetable Pie. Cost 

3 c sliced raw potatoes $0.0300 

V2 lb. mushrooms 2000 

2 celery hearts !0500 

3 small carrots 0200 

1% t salt 0004 

V2 t pepper 0042 

2 c flour 0282 

2 T butter 0312 

2 T lard or Crisco 0312 

1 t baking powder 0036 

Gas to bake 30 minutes 0127 

Gas to boil 10 minutes 0019 



Cost for 7 people $0.4134 

Or about 6 cents each. 

Wash and peel the mushrooms us- 
ing the stems, put them on to simmer 
in two T butter for 10 minutes, then 
add one cup of hot water. Slice the 
carrots and potatoes and celery, cook 
together (boiling them for 10 min- 
utes.) Make a pie crust as follows: 
Take 2 cups flour, 2 T lard, 1 t bak- 
ing powder, half t salt. Rub the lard 
into the flour which has been sifted 
with the baking powder and salt; mix 
with one cup of cold water to about 
the consistency of biscuit dough. Line 
the sides of a good-sized granite drip- 
ping pan with strips of the dough. 
Put alternate layers of the vegetables 
and seasoning; moisten the edges 
with water, roll out remainder of 
dough one-eighth of an inch thick, 
and put a small cup in center of pie 
to hold up top crust. Now put on top 
crust (press edges with a fork), brush 
over with milk and bake in hot oven 
30 minutes. This is delicious and 
enough for seven people, a splended 
meat substitute and of a high food 
value. — Mrs. G. Spencer, 1260 East 
Davis street, city. 



174 



TELEGRAM CONSERVATION COOK BOOK. 



Vegetable Pot Pie. 

Cost. 

% lb. lima beans $0.0500 

1 lb. tomatoes 0500 

1 can corn 1500 

6 potatoes (medium sized) . . . .0200 

2 or 3 stalks celery 0189 

2 onions 0100 

1 t salt 0003 

% t pepper 0041 

1 T flour 0009 

1 c milk 0268 

Cooking gas 0127 

Baking powder biscuits 1500 

Cost $0.4937 

Wash beans and place to soak, add 
more water, the celery, onion, spices, 
etc., and cook on simmerer until done. 

Take large baking dish and spread 
a layer of beans, then one of corn, 
another of tomatoes and another of 
potatoes which have been previously 
parboiled and sliced. 

Repeat this until dish is almost full 
and over all pour 1 cup of milk in 
which a tablespoonful of flour has 
been mixed smooth. Place in oven 
and bake for half an hour. Then 
place on top a cover of small baking 
powder biscuits and bake about 15 
minutes or until they are a golden 
brown. This recipe fills a large bak- 
ing dish and easily serves 8 or 9 per- 
sons. — Mrs. S. Burgoyne. 147 Porter 
street, city. 

Ragout of Vegetables. 

Cost. 

1 carrot $0.0075 

1 turnip 0062 

2 potatoes 0100 

1 c lima beans 1 50 

2 ears corn 0500 

1 c peas 0750 

1 onion 0083 

14 lb. salt pork 0625 

1 c meat stock 0200 

Sliced tomato 0166 

2 t salt OOOfi 

% t pepper 0021 

Gas, 1 hr ■ -0040 

Cost $0.3378 

Parboil 1 carrot, 1 turnip, 2 pota- 
toes, 2 ears of corn, 1 cup lima beans, 
the same of peas, 1 onion, and with 
them % pound of salt pork; drain off 
the water and lay aside the pork, 
slice carrot, turnip, potatoes and 
onion; put into a saucepan with i 
cupful of meat soup and season well; 
cut the corn from the cobs and add to 
the peas and beans and when thesp 
are hot add a sliced tomato; stew 30 
minutes and serve in a deep dish. — 
Mrs. G. Spencer. 

First Prize — For the best recipe for 
a hearty combination of vegetables 
and crust of dumplings (like a vege- 
table pie) designed as a meat substi- 
tute, was won by Mrs. J. B. McCreary, 
78 East Buffalo street, city, with the 
following recipe: 



Vegetables with Dumplings. 

Cost. 

J 2 lb. salt pork $0.1250 

1 head cabbage 0500 

% c diced turnips cooked 0125 

% c mashed potatoes (for 
dumplings 0116 

3 carrots sliced (1 c) 0150 

1 c sifted cracker crumbs (18c 

lb.) 0450 

1 ess 0500 

1 t grated cheese 0016 

1 t salt 0003 

1 t onion juice 0035 

% t pepper 0021 

1 t parsley (garden) 0000 

2 T flour 0018 

Wood fuel. 1 hr. (% use) 0170 

Cost for 4 persons $0.3354 

Or about SY2 cents each. 

Cut cabbage in quarters and boil 
until done; prepare and cook carrots 
and turnips; arrange cabbage on hot 
platter; fill inside with vegetables; 
then drop dumplings in liquor from 
vegetables to cook; cracker crumbs 
should be slightly browned and sifted, 
then mixed with egg, cheese, onion 
juice, etc., and flour; drop lightly 
from spoon and cook until done. Skim 
out and serve with vegetables. — Mrs. 
McCreary. 

Vegetable Pot Pie. 

Cost. 

2 lbs. potatoes $0.0400 

1 lb. carrots 0300 

i« lb. onions 0200 

i 2 lb. celery 0100 

1 lb. cabbage (small head) . . .0500 
S T flour 0072 

4 T milk 0100 

1 T salt 0010 

l k t pepper 0002 

1 t baking powder 0030 

2 T drippings 0100 

Electricity, 30 minutes 0030 

To serve 6 people, cost ....$0.1844 

Or 3 cents each. 

Clean, peel or scrape all vegetables. 
Slice in half. Place in stew pan and 
cover with water. Add salt, pepper 
and drippings. When they have 
boiled five minutes, add dumplings 
made as follows: Mix flour, baking 
powder, salt and milk, to a soft bis- 
cuit dough and with a dessert spoon, 
dip from bowl and place on top of 
vegetables in pot. 

Cook 20 minutes without removing 
lid. They will be light and feathery. 

If cabbage is not young, cook first 
for 10 or 15 minutes before adding 
other vegetables. — Eulalee Tyrrel 
Fisher, 680 Tillamook street, city. 

Vegetable Pie. 

Cost. 

Ham bone $0.2000 

1 pt. dry beans 1500 

1 pt. canned tomatoes 0200 

2 c onions, chopped 0334 

2 T lard 0312 

1 red pepper 0250 

1 t salt 0003 



COOKED VEGETABLES. 



175 



Baking powder biscuit crust is 
used for top. 
Fuel, 4 hours, wood (% use) .0572 



Cost $0.5171 

Boil ham bone 3 hours, then add 
the beans, which have boiled two 
hours. Put tomatoes through coland- 
er. Fry onions brown in the lard, 
then add to the other ingredients. 
Cook until thick, about 1 hour, then 
add the peppers and seasoning. — Mrs. 
Alice Kinney, 728 Bismark St., city. 

Vegetable Pie. 

1 can corn $0.1800 

1 lb. tomatoes 0500 

1 c fine bread crumbs 0150 

2 T flour 0018 

2 T butter 0312 

1 c sliced onion 0167 

1 t salt 0003 

% t pepper 0021 

For Crust. 

1 c flour 0141 

2 T Crisco 0174 

14 c water, y 2 t salt 0002 

Wood fuel, 1 hour (Y 2 use) 0170 

"Will serve 4 or 5 for $0.3458 

Butter deep baking dish, put in 
layer of corn about 1 inch deep, a 
layer of tomatoes sliced and peeled, 
a layer of thin sliced onion, sprinkle 
over bread crumbs mixed with the 
flour, sprinkle over some of the sea- 
soning and butter and continue the 
layers till all is used. Cover with an 
inverted plate and bake 40 minutes, 
remove from oven and put on crust 
made by rubbing flour and Crisco to- 
gether, add salt and water and roll 
out to fit baking dish, return to oven 
for 20 minutes or till brown. — Mrs. M. 
E. Dittmar, 971 East Taylor street, 
city. 

Vegetable Pot Pie. 

Cost. 

1 c drv lima beans $0.0750 

y 8 t soda 0001 

1 can tomatoes run through 
sieve 1500 

2 T dripping 0164 

1 T sugar 0024 

1 t salt 0003 

y 2 t pepper 0010 

Da^h cayenne pepper 0005 

Dumplings. 

V2 c corn meal 0143 

1 c flour 0141 

3 t baking powder 0063 

1 T sugar (scant) 0026 

1 T Wesson oil 0057 

% t salt 0001 

y 8 t pepper 0010 

3/ 8 c milk 0107 

1 egg, beaten 0500 

2 T very finely chopped green 
peppers 0200 

2 T very finely chopped onion .0020 
Gas for simmering beans, 2 hrs. .0080 
Medium gas for steaming 25 

minutes 0046 

Serves 6 persons for $0.3851 

Or 6 1-3 cents each. 



Wash beans thoroughly, pour over 
warm water to cover 2 inches, add % 
t soda and let come to a boil. Cook 
slowly two hours or until thoroughly 
tender and liquid, nice and creamy. 
Add T butter and the heated strained 
tomato which has been seasoned and 
T butter added. Let all cook up well 
then stand at back of range to keep 
hot until ready to pour over dump- 
lings which are made as follows: 

Mix corn meal, sifted flour, baking 
powder, sugar, salt and pepper to- 
gether, add beaten egg, peppers and 
onion, milk, Wesson oil, stir all to- 
gether well and drop on greased 
plate. Put plate with dumplings in 
bottom of steamer. Cover steamer 
with cloth, put on lid and cook 25 
minutes, keeping water under steam- 
er boiling rapidly. When done place 
dumplings on hot platter, pour over 
the piping hot bean mixture, being 
sure the liquid is creamy and plenty 
of it. Should a more hearty dish be 
desired V2 c ground walnuts may be 
added to the dumplings and in this 
case only 1 t Wesson oil. This 
recipe, is entirely original, the result 
of my experiment of week before last, 
and proved itself to be most satisfy- 
ing and delicious. — Mrs. E. F. Pernot, 
526 East Twenty-first street, North. 

(In cooking the beans a piece of 
bacon or ham rind might well take 
the place of the T of butter — "Save 
the fats.") 

Vegetable Pie. 

Cost. 
4 potatoes (1 lb.) shredded ..$0.0200 

4 carrots (1 lb.) grated 0300 

V2 c bread crumbs 0075 

2 T minced onion 0020 

Vz c milk 0134 

1 t salt 0003 

V4, t pepper 0020 

1 oz. butter or drippings 0312 

1 t sugar 0009 

Red pepper 0001 

Parsley, In garden 0000 

Gas, 2 hours 0095 

Filling for pie costs $0.1169 

Cover the bottom of a large deep 
pie dish with the bread crumbs. Put 
in alternate layers shredded potatoes 
and grated carrots. Sprinkle each 
layer with the minced onion, salt, 
pepper, sugar and tiny bits of butter 
or drippings. Moisten with the milk. 
Top with rich pie crust. Bake 30 min- 
utes to a beautiful brown. Cut in six 
pieces, as any fruit pie, and serve hot 
with a thick white sauce on each 
piece. Sprinkle with sweet red pep- 
per and parsley cut fine. — Mrs. W. S. 
Roberts, 1310 Clay street, city. 

(The pie crust and white sauce 
must be figured separately, as recipe 
was not given for making it.) 



176 



TELEGRAM CONSERVATION COOK BOOK. 



Vegetable Combination. 

Cost. 

3 lbs. spinach $0.1500 

Vz t sugar 0005 

1-3 t soda for color 0002 

3 T shortening 0261 

2 T flour 0018 

1 c milk 0268 

1 t salt 0003 

% t pepper 0021 

1 lb. boiled beets, small 0500 

1 lb. boiled turnips, small 0250 

1 boiled egg 0500 

1 c white sauce all ready 0500 

Wood fuel, 45 min. (% time) .0123 

Cost for 4 or 5 persons ....$0.3951 

Or 8 cents each. 

Cook spinach in salted water with 
sugar and soda; drain, chop, add two 
tablespoonfuls butter, 1 of flour, cup 
milk, pack in mold and keep warm. 
Fill center with beets and turnips and 
slices of boiled egg. Pour 1 cup white 
sauce around. Extremely good and 
appetizing and color scheme good. — 
Mrs. J. B. McCreary, 78 East Buffalo 
street, city. 

Baked Mixed Winter Vegetables. 

Mrs. Welch says: Herewith is my 
contribution for this week, hoping it 
may be of real benefit to some one. 
The smothered parsnip recipe was 
printed in The Telegram last year. 

1 have seen no contributions this fall 
from the same lady, and I like the 
recipe so much better than any other 
way I ever cooked parsnips that I will 
send it. 

Cost. 

2 c small onions cut in halves. $0.0334 
2 c carrots cut in half in rounds .0300 
2 c small potatoes cut in halves .0200 

2 t salt 0006 

Vs t pepper 0010 

1 T drippings 0087 

1 c milk 0268 

1 T dried parsley or celery tops .0000 
Wood fuel, 1 hour ( V z use) 0255 

Cost to serve 4 persons ....$0.1598 
Boil the carrots for 20 minutes, add 
onion, boil 10 minutes; add potatoes, 
salt, and boil all for 25 minutes; drain 
(leave the water for soup); put in a 
baking dish, cover with milk, add 
pepper and butter, put in a hot oven 
and bake until done; sprinkle with 
water and serve. 

The soup — To the water in which 
vegetables were cooked add two cup- 
fuls of milk, a little thickening, but- 
ter and seasoning, and you have a 
good cream of vegetable soup. 

Vegetable Stew. 

Mrs. Bensem says: We are so fond 
of this and think it such a good cheap 
dish. We live outside the city limits 



and get our wood very cheap, also 
raise our own vegetables. 

Cost. 
'1 x k lbs. or 10 medium-sized po- 
tatoes $0.0500 

6 small onions 0500 

2 small carrots 0300 

2 small parsnips 0300 

1 R t salt 0006 

2 T pork fat 0312 

2 c milk 0536 

Fuel, wood % hour (V 2 use) .. .0128 

Will serve six persons for ..$0.2582 

Or 4 1-3 cents each. 

To make: Cut carrots and parsnips 
in cubes and boil them 15 minutes. 
Add onions, potatoes and salt. Have 
barely enough water to cook them in. 
When done add milk and fat; thicken 
with one tablespoonful of flour. Let 
boil up and serve. In this way all 
the food value and flavor are re- 
tained. — Mrs. V. Densem, Lents sta- 
tion, Route 3, Box 309, Portland, Or. 

Vegetable Delight. 

Cost. 

2 c potato $0.0200 

2 c onion 0334 

2 c carrots 0300 

1 c tomato (strained) 0332 

V2 c water (or enough to cover 

ail) 0000 

1 T salt 0008 

V2 t pepper (to suit taste) 0042 

V 2 c butter (or less) 1300 

Wood fuel, fir ( V 2 use) 0408 

To serve five persons, cost. . $0.2924 

Or 6 cents each. 

Cut the potatoes, onions and car- 
rots into cubes; mix together, adding 
butter, salt and pepper; cover with 
the strained tomato and water; bake 
two hours in closely covered casse- 
role, or a deep pudding dish will do. 
The bone from a roast or chops left 
over gives a fine flavor. — Mrs. H. G. 
Thyng, 326 East Mohawk street, St. 
Johns. 

Vegetarian Sausage. 

Cost. 
1 c white beans (% lb.) $0.0750 

1 c red Mexican beans (V 2 lb.) .0750 
Ys t soda 0001 

2 T salt 0006 

14 T pepper 0020 

2 T butter 0312 

1 T chopped onions 0010 

% T finely minced garlic 0001 

2 eggs (cooking) 0800 

3 T flour 0027 

2 T lard (for frying) 0174 

Wood fuel, 2V 2 hours (% use) .0357 

Serves six people $0.3208 

Or 5% cents each. 

Wash beans and soak them over 
night. In the morning drain off the 
•water, cover with warm water and 



The Woman's Page Alone Is Worth the Subscrip- 
tion Price of The Telegram 



COOKED VEGETABLES. 



177 



add a pinch of soda, cook 10 minutes, 
drain off water. Cover, cook till ten- 
der (about two hours.) Drain beans 
perfectly, dry and mash them; add 
the seasoning, pepper, onions fryed in 
butter, 1 t salt; % teaspoonful garlic 
rubbed to a paste, and 1 beaten egg. 
Mix thoroughly. Sprinkle two or 
three tablespoonfuls flour on a bread 
board, turn out the mixture on it and 
shape it into a roll about one inch 
thick. Then cut it in pieces about 
four inches long, shape like sausages, 
make a batter by mixing one table- 
spoonful flour with one tablespoonful 
of water, and beat in an egg. Put 
the sausages in one by one, roll so 
as to cover them all over with batter. 
Use a pancake turner and a fork to 
put them in the hot lard. Turn so as 
to brown nicely all over. This is good 
served with cold slaw. — Mrs. Helen 
Vana, 607 East Twenty-second street, 
South, city. 

Esealloned Potatoes, Carrots and On- 
ions to Serve With Meat Dinner. 

Cost. 

2 lbs. potatoes $0.0400 

1 lb. carrots 0300 

V 2 lb. onions 0200 

1 T flour 0009 

1 t salt 0003 

V4, t pepper 0010 

1 T butter 0156 

y 2 cup milk 0100 

Electricity 0050 

To serve six people, cost ..$0.1218 

Or 2 cents each. 

Peel and slice vegetables and place 
in pan or casserole, add salt and pep- 
per. Mix flour with milk and pour 
on vegetables. Add butter. Bake in 
medium oven about 40 minutes. Serve' 
in dish they are baked in. — Eulalee 
Tyrrell Fisher, 680 Tillamook street, 
Portland, Or. 

Maeedoine of Vegetables. 

Cost. 
6 carrots, silced (2 c) $0.0300 

1 lb. small white turnips 0250 

2 cups dried potatoes (fried).. .0200 

1 lb. sweet potato (mashed) . . .0400 
V2 cup shortening 0694 

2 T flour 0018 

1 stalk celery 0500 

Juice V2 lemon 0100 

Parsley from garden 0000 

1/2 cup milk 0134 

1 t salt 0003 

Vs t pepper 0010 

1/2 can peas 0800 

Wood fuel (V 2 time) 45 min. .. .0255 

Five persons $0.3664 

Or 7% cents each. 

Slice carrots, dice turnips, cut up 
celery, cook in salted water until 
done. Make sauce of two tablespoon- 
fuls butter, 2 tablespoonfuls flour, Y2 
cup milk, adding lemon juice and pour 
over. Now cook and mash sweet po- 
tatoes, two cups, beat until light, add 
tablespoonful of butter. Pile this 



around edge of hot platter. Then 
pile row of carrots, turnips and 
celery. Take two cups white potato 
cut in strips, cook three minutes, 
drain, plunge in ice water, fry and 
drain. Then arrange a row inside 
other vegetables and fill the center 
with 1 can peas drained, covered with 
two tablespoonfuls butter and garnish 
top with chopped parsley. — Mrs. J B 
McCreary, 78 East Buffalo street, city. 

Maeedoine of Vegetables. 

-, ,/ Cost. 

1% c carrots $0.0188 

V2 c turnips 0063 

lii c cooked peas (1 can) ..'.'. '.1500 

1 T salt ooos 

bauce for same — 
3 T butter or substitute 0261 

Y? ' salt 0002 

% t pepper 0010 

3 T flour 0027 

1 c chicken stock (or water).'! !o200 
V2 c cream (or milk) 0400 

2 egg yolks (1 egg) ; 04 00 

V2 T lemon juice (1 lemon) .. .0210 

Cost to serve 4 people $0.2994 

Scrape carrots and peel turnips; cut 
in strips or fancy shapes; cook in 
boiling salted water till soft, sep- 
arately. Drain and add the peas. Re- 
peat in the sauce. Melt the butter, 
stir in the flour and add the liquid 
gradually. Season to taste with salt 
and pepper, and just before serving 
add yolks of two eggs and one-half 
tablespoonful lemon juice. — Mrs. Lulu 
M. Welch, .1351 East Lincoln street 
city. 

Jellied Vegetables. 

Not a salad. 

1 a, , ..■ Cost. 

1 T gelatine $0.0300 

M c sugar 0106 

% c vinegar 0062 

2 t lemon juice (1 lemon) 0250 

1 t salt 0003 

V2 c shredded cabbage 0044 

V2 c cooked peas 0400 

V2 c cucumber cubes 0100 

V2 c cubes cold cooked beets . . .0100 

V2 c diced boiled potatoes 0100 

Wood fuel, 15 min. (% time).. .0041 

To serve 3 persons costs $0.1506 

Or 5 cents each. 

Soak gelatine in % cup cold water, 
dissolve in 1 cup boiling water, add 
seasonings, strain, cool, and when be- 
ginning to harden add the 2% cup? 
prepared vegetables, turn into a mold 
and chill thoroughly. — Mrs. J. B. Mc- 
Creary, 78 East Buffalo street, city. 



BEANS. 
New England Baked Beans. 

I wish every house wife in Port- 
land could say as Mrs. Welch does, in 
rending her recipes: 

Herewith are recipes for next 
week's contest. These are most of 
them economical for me, as all the 



178 



TELEGRAM CONSERVATION COOK BOOK. 



vegetables mentioned were raised in 
our war garden and I have them 
canned or in the dry .state. 

Cost. 

2 c beans $0.2000 

1 t mustard 0083 

1 t salt 0003 

1 T sugar 0024 

2 T molasses 0060 

V4, c butter or lard 0375 

Gas to cook 7 hrs. (6 hrs. sim- 
mering, 1 hr. oven) 0495 

Total $0.3040 

Soak beans over night; in morning 
put in fresh cold water and parboil Vz 
hour. Drain in a colander; mix mus- 
tard, salt, sugar, molasses and butter 
in cup, fill with boiling water, stir 
into beans, and place in earthen jar 
with cover and almost cover with 
water. Should bake seven hours, re- 
plenishing water as it boils away. As 
I use gas, I do not put in baking pot 
till last hour of cooking, but cook on 
simmerer, tightly covered, till nearly 
done; then finish in the oven, uncov- 
ered. — Mrs. Welch, 1351 East Lincoln 
street, city. 

Eastern Baked Beans with Tomatoes 

Cost 

1 qt. beans $0.2625 

1 t soda 0007 

iy 2 lb. salt pork 3000 

1 pt. tomatoes 0664 

2 T molasses 0054 

1 t salt 0003 

1 T sugar 0026 

Vz t pepper 0041 

Wood fire, 6 hrs., Vz use 0858 

Cost $0.7278 

Soak one quart of beans in cold 
water over night, put them on to 
cook in the morning, covering with 
fresh cold water and putting in one 
teaspoonful of soda. Boil until skins 
begin to crack. Then drain thor- 
oughly, cover with boiling water. 
Take one-half pound of salt pork, 
scrape and wash, cut off rind, slash 
across top one-half inch wide and 
one-half inch deep strips and sink 
it in beans. Add one pint cooked to- 
matoes, two tablespoonfuls brown 
sugar or molasses. More salt if 
needed. Cook slowly until beans be- 
gin to break skin, then put in jar 
with meat, showing the cut top. 
Sprinkle with a very little sugar, to 
help them brown. Pepper if liked. — 
Mrs. E. R. Sly. 

Beans a la Texas. 

Cost. 

1 c red or brown beans $0.0750 

% c minced onion 0125 

IT salt 0003 

Vz t paprika 0062 

3 T bacon dripping 0468 

1 T flour 0009 

Fuel in wood stove 2 hours C/z 

use) 0286 

Serves 4 people for $0.1703 

Or about 4 cents each. 



Cook over night (or soak.) Leave 
on stove until the following is ready 
to stir in and cook 15 minutes. Salt 
should be added last. The beans will 
seem coated with the dressing. 

Fry onion in dripping and add flour, 
stirring constantly until browned. 
Then add to cooked beans. — Mrs. J. 
B. McCreary, 78 East Buffalo street, 
city. 

Uncle Sam's Baked Beans. 

Cost. 
1 qt. navy beans $0.3000 

1 t salt 0003 

2 T brown sugar 0052 

1 t mustard 0028 

1 t white pepper 0083 

2 T butter 0312 

Fuel (wood % use) 8 hours . . .1144 

Cost $0.4622 

Parboil beans 20 minutes, then place 
in bean pot with other ingredients 
and bake for eight hours, keeping the 
water level with the beans. Serv<. on 
platter with small square of brown 
bread for each person. Place a small 
piece of nicely browned pork on each 
square of bread, or serve individually 
in same style. — Mrs. C. Cr. Coupland, 
Estacada, Or. 

Spanish Beans. Cost. 

1 qt. red or brown beans ....$0.2000 

2 c onions, sliced 0500 

1 qt. tomatoes 1068 

1 T salt 0008 

3 T lard or drippings 0468 

% t pepper 0021 

Vz t chili powder 0041 

Gas, about 5 hours 0200 

About 4 qts. beans cost $0.4306 

Cook beans in water until tender, 
drain and have onions frying in drip- 
pings; pour in the tomatoes when 
onions are tender, add salt pepper, 
and let simmer, then pour over the 
beans and cook until well flavored. 
Serve hot. — Mrs. Welch, 1351 East 
Lincoln street, city. 

Dried Lima Beans. Cost. 

1 c dried lima beans $0.0750 

2 T butter 0312 

1 onion ( V 2 cup) 0125 

1 t salt 0003 

% t pepper, black 0042 

1 T flour 0009 

1 cup tomato 0267 

Fuel wood stove 45 minutes (% 

use) 0108 

Cost $0.1616 

Cook over night (or soak if you 
use gas.) Leave on stove until ready 
to finish, drain, then brown in sauce 
pan with 1 T butter. Then in separate 
pan cook 1 tablespoonful butter with 
chopped onions, add one tablespoonful 
flour, stirring constantly, add 1 cup- 
ful stewed tomatoes and one-half tea- 
spoonful black pepper. Add rait last. 
Combine with the beans and serve. — 
Mrs. J. B. McCreary, 78 East Buffalo 
street, city. 



COOKED VEGETABLES. 



179 



STRING BEANS. 

String or Green Beans. 

Cost. 

Fuel, gas 1 hour $0.0114 

1 qt. beans 1000 

1 T dripping's 0082 

1 t salt (to taste) 0003 

i/s t pepper 0010 

y 2 c milk 0134 

2 t flour 0006 

Cost $0.1349 

Cut beans lengthwise once or twice, 
then crosswise, almost cover with 
boiling water; add butter and boil one 
hour. Water must reduce to about 
one-half cupful, blend flour and milk, 
cook up well and season. Salt may 
be added the last 15 minutes. (Grand- 
mother said adding the butter when 
boiling would almost always make 
even old beans tender.) — Mrs. John 
Oatfield, Milwaukie, Or. 

Spanish String Beans. 

Cost. 

1 can string beans $0.2000 

V2 c chopped onion 0083 

1 clove garlic 0001 

1 can tomatoes 2000 

2 chopped green peppers 0300 

2 T lard 0312 

1 t salt 0003 

y 8 t pepper 0010 

Gas, simmering- 15 minutes . . .0028 
Gas, 1 hour 0040 

Serves 8 people, cost $0.4777 

Saute the onion and garlic in the 
lard, add the other ingredients and 
cook one hour. — Mrs. J. L. Ringo, 790 
East Ankeny street, city. 

Creamed Beans. Cost. 

1 qt. green beans $0.1000 

3 pods okra (not in market) . . .0000 

1 small red pepper 0001 

1 t salt 0003 

1 c sweet cream 1500 

Gas % hour 0086 

Cost $0.2590 

Boil one quart green .beans, three 
pods of okra and one small red pep- 
per for 35 minutes. Remove the pep- 
per, drain the beans, add one tea- 
spoonful salt, pour over all one cup 
of sweet cream heated to the boiling 
point, serve at once.— Mrs. G. Spencer, 
1260 East Davis street, city. 



BEETS. 

Beets Saute. Cost. 

1 bunch beets $0.0500 

1 T butter 0156 

V 2 t salt 0001 

Vs t pepper 0010 

Gas, 15 minutes 0028 

$0.0695 



Slice cooked beets into hot butter, 
brown, season and serve hot. — Mrs. J. 
L. Ringo, 790 East Ankney street. 

Beets With Cream Sauce. 

Cost. 

1 bunch white beets $0.0500 

Cream sauce — 

1 c milk 0268 

1 T butter 0156 

1 T flour 0009 

1 t salt 0003 

Gas 114 hours 0143 

„ , $0.1079 

Select sweet white beets and cook 
slowly in boiling water for one hour. 
Then take off the skin, dice them, 
cover with cream sauce and send im- 
mediately to the table. — Mrs. S. T. R. 

Minced Beets 

„ , Cost. 

1 bunch beets $0.0500 

14 t pepper 0020 

y 2 t salt 0001 

1 T vinegar 0016 

Gas to simmer 1 hour 0040 

$0.0577 

Boil until tender, peel, chop, add 
the other ingredients and serve hot. — 
Mrs. J. L. Ringo. 

Sliced Beets. Cost. 

1 bunch beets $0.0500 

% t pepper 0020 

y 3 t salt 0001 

1 T butter 0156 

Gas 1 hour simmering 0040 

$0.0717 

Slice into individual dishes, add 

pepper, salt and butter, serve hot. — 

Mrs. J. L. Ringo, 790 East Ankeny 

street, city. 

Baked Beets. 

Large beets may be put into an 
oven and baked the same as potatoes 
are baked. When done you will have 
to peel with a knife, serve same as 
boiled beets, but they are much 
sweeter because they have not lost 
their sugar in boiling. It is easier, 
too.— Mrs. W. W. Williams, 1411 Rod- 
ney avenue, city. 

Beets. 

Old beets are nice cooked till ten- 
der, peeled and served in the fol- 
lowing ways: 

Chop and add pepper, salt, butter 
and a little vinegar and serve hot. 

Slice and put in individual dishes: 
add pepper, salt and dot with butter 
and serve hot. 

Slice and fry a golden brown in 
butter; add pepper and salt and serve. 
■ — Mrs. Welch, 1351 East Lincoln 
street, city. 



Lady Bountiful Appears Every Saturday to 
Please You 



180 



TELEGRAM CONSERVATION COOK BOOK. 



cabbage:. 

Bavarian Cabbage. 

Cost. 

6 c cut cabbage $0.0528 

y 2 c vinegar 0125 

1 T salt 0008 

1 T butter or bacon fat 0156 

1 T onion, minced 0010 

1 T sugar 0026 

y 8 t pepper 0010 

Gas ( Vz hour) 0057 

Cost $0.0920 

Fry the onion in the fat, add the 
other ingredients and cook 20 min- 
utes. — Mrs. J. L. Ringo, 790 East An- 
keny street, city. 

Delicate Cabbage. 

Cost. 
1 qt. cabbage $0.0352 

1 t salt 0003 

y 2 pt. cream 1500 

Gas, 15 minutes 0028 

Total $0.1883 

Chop cabbage as you would for 
slaw, enough to make 1 quart; boil 
rapidly in just enough water to cover 
for 15 minutes, drain, add 1 t salt and 
y 2 pint of cream; boil up and serve 
at once. — Mrs. G. Spencer, 1260 East 
Davis street, city. 

My Favorite Cabbage. 

Shred cabbaae. sprinkle on half 
tablespoonful flour; season with salt, 
pepper and good-sized lump of but- 
ter (or lard). Cook in just enough 
water to avoid burning — just so you 
can see it below the cabbage. When 
tender, pour on a little vinegar. Add 
a beaten egg if you care to, but it 
is not necessary, and serve. — Mrs. 
Welch. 

Lady Cabbage. 

Chop cabbage fine, and boil for 20 
minutes. Drain and reheat with 
liquid in proportion of half cupful 
milk, one tablespoonful butter, and 
pepper and salt to taste. — Mrs. Welch. 

Smothered Cabbage. 

Cost. 

5 c chopped cabbage $0.0440 

3 T dripping 0261 

2 T flour 0018 

1 cup milk 0268 

1 t salt 0003 

Ys t pepper (or 3 small chilis) .0010 
Wood fuel, 45 min. (% use).. .0127 

Cost to serve 5 persons ....$0.1127 
Or a little over 2 cents each. 
Put butter in frying pan, add flour 
and stir until blended; gradually add 
milk, then put in cabbage and sea- 
soning; mix thoroughly, draw to back 
of stove and cook 45 minutes; or it 
can be put in a casserole and baked. 
— Mrs. J. B. McCreary, 78 East Buf- 
falo street, city. 



Creamed Cabbage. 

The cabbage should be .shredded 
rather coarsely, cooked in boiling 
salted, water till tender, drained and 
served with white sauce, poured over 
it. It resembles cauliflower when 
cooked in this way. — Mrs. Welch, 1351 
East Lincoln street, city. 

Red Cabbage. 

Cost. 
3 lbs. red cabbage $0.0525 

1 t salt 0003 

2 T sugar 0052 

3 T vinegar 0048 

Va. t allspice 0020 

1 T butter 0156 

2 cooking apples 0200 

Fuel, wood, 2 hrs. (% use) ... .0286 

Cost $0.1290 

Cut the cabbage fine, put in kettle 
with other ingredients and enough 
boiling water to cover half the 
amount of cabbage. Cook slowly for 
two hours, shaking the kettle occa- 
sionally to prevent sticking. Do not 
stir. If cooked until the water has 
evaporated it is fine. The apples may 
be omitted and Karo syrup used in 
place of sugar and shortening in place 
of butter these days. — Mrs. J. Hen- 
dricks. 

Bine Cabbage. 

Cost. 

2 lbs. cabbage $0.0350 

% c vinegar 0062 

1 T flour 0009 

M T salt 0001 

1 T butter 0156 

Dash pepper 0001 

Gas, 35 minutes 0058 

Cost $0.0637 

Boil cabbage 30 minutes; drain; add 
vinegar, flour, salt, pepper and but- 
ter; cook a few minutes and serve. — 
Mrs. Nat Smythe, 443 East Thirty- 
eighth street. 

Cabbage Souffle. 

Cost. 
1 head cabbage $0.0500 

1 cup grated cheese 0750 

2 T Crisco 0174 

2 T flour 0018 

1 c rich milk 0268 

2 eggs (fi'esh) 1000 

% t salt 0001 

Vit mustard 0002 

Wood fuel 1 hour (% use) .. .0170 

Will serve four $0.2713 

Shred cabbage coarsely and cook in 
salt water until tender, drain and 
place in buttered dish in layers with 
cheese, make a sauce with flour, but- 
ter and milk, add the egg yolks, well- 
beaten, the salt and mustard, let come 
to a boil, remove from fire, add the 
whites of eggs beaten stiff. Pour 
this over the cabbage and bake V2 
hour. Mrs. M. E. Dittmar, 971 East 
Taylor street, city. 



COOKED VEGETABLES. 



181 



To Cook Sauer Kraut. 

Cost. 

1 quart kraut $0.1500 

1 T bacon drippings 0102 

1 apple 0100 

Fuel, gar, 3 hours, simmering .0120 

"Will serve six people for.. $0.1822 

Or 3 cents each. 

Add apple (cut fine) to kraut, cover 
with boiling water. Let water reduce 
to minimum the last half hour, add 
drippings. The apple eliminates ex- 
cess acid and adds flavor. Sauer kraut 
needs long, slow boiling to be diges- 
tible when cooked. Otherwise serve 
raw as salad with a little olive oil. 

Serve with pork of any kind. I 
sometimes steam pork sausages with 
the sauer kraut. — Mrs. John Oatfield, 
Milwaukie, Or. 

To Cook Sauer Kraut. 

On cold days, sauer kraut, with or 
without wieners and dumplings tastes 
pretty good. Take two pounds sauer 
kraut, season with salt and pepper 
and cook with a very little water, 
shaking often to prevent sticking. 
Add the wieners after it starts boil- 
ing. I think everybody knows how 
to make dumplings and creamed po- 
tatoes. I drop the dough by spoonfuls 
and steam until done. — Mrs. J. Hen- 
dricks. 



CARROTS. 

To Cook Carrots. 

2 c sliced carrots $0.0450 

1 T butter 0156 

V 2 t salt 0001 

1 t sugar 0009 

Parsley 0000 

Gas, 1 hour 0114 

Serves six at a cost of ....$0.0730 

Slice carrots, cover with cold water, 
add salt and sugar, let come to a boil, 
then cook slowly for an hour or until 
carrots are easily broken and water 
is nearly all out. Add butter and 
serve garnished with chopped parsley. 
Watch very carefully during latter 
part of cooking, as the sugar renders 
the carrots easily scorched. 

White turnips, diced, may be cooked 
in the same way at practically the 
same cost. 

It should be remembered that all 
such vegetables need soaking for at 
least two hours in cold water before 
cooking. — Mary T. Morrison, 752 Mont- 
gomery drive. 

Creamed Carrots. 

, ,,. c °st. 

1 lb. carrots $0.0300 

2 t salt 0006 

Vs t pepper 0010 

1 c milk 0268 

1 T flour 0009 

Gas, 55 minutes 0110 

Cost $0.0703 



Scrape and wash the carrots; if 
large, split lengthwise into four 
pieces and cut into fine slices. Put 
them on to cook in boiling water, 
just enough to cover them; add one 
teaspoonful salt and boil 45 minutes. 
When done the water should have 
boiled away. Now add one cup milk, 
thicken with one tablespoonful of 
flour stirred smooth in a little milk, 
and season with salt and pepper. Of 
course, the addition of a piece of but- 
ter is a great improvement. — Mrs. 
Spencer. 

Stewed Carrots. Cost. 

2 lbs. carrots $0.0600 

1 T butter 0156 

2 T sugar 0052 

Fuel, wood, % hour 0057 

Cost $0.0865 

Cut carrots in thin pieces. Cook in 

water 15 minutes. Drain off some of 

the water, add the sugar and butter. 

and simmer for 15 minutes more. 

Syrup may be used instead of sugar. 

— Mrs. J. Hendricks, 1001 % Corbett 

street, city. 

Casserole of Carrots. 

,/ ,r. COSt. 

y 2 lb. rice $0.0500 

2 lbs. carrots 0600 

V2 pint milk 0268 

1 T butter 0156 

2 t salt 0005 

1 t flour 0003 

Serves six for $0.1532 

Or 2% cents each. 

Steam rice in double boiler, steam- 
ing until water is absorbed, add 1 t 
salt, % c milk. Let cook until this 
is absorbed and rice is fully swollen. 
Grease and mold with tiny bit of but- 
ter and place % 'rice in, making a 
dish of it about .1% or 2 inches thick. 
Cook carrots in barely salted water 
enough to cover. When tender they 
Should be diced, add y 2 c milk, thick- 
en with 1 t flour and 1 T butter. Pour 
carrots in center of rice disk, cover 
with remaining % of rice. Place mold 
in steamer for % hour or put mold in 
pan of water, cover and place in oven 
for y 2 hour. When done, loosen from 
mold and turn over on platter. Have 

2 hard boiled eggs sliced. Serve 
casserole in slices with slice of egg 
on top and 2 spoonfuls of the follow- 
ing sauce poured on. 

Thin white sauce — 

Cost. 

V 2 t salt $0.0001 

2 T butter 0312 

% pint milk 0268 

1 T flour 0009 

2 hard boiled eggs 1000 

Cost of sauce $0.1590 

Cost of carrots and rice ....$0.1532 

Total cost $0.3122 

— Mrs. Kittie Goodall Turner, Cor- 
vallis, Or. 



182 



TELEGRAM CONSERVATION COOK BOOK. 



CAULIFLOWER. 

Whole Cauliflower. 

Cost. 

1 head cauliflower $0.1000 

2 T salt 0016 

1 pt. milk 0535 

1 T flour 0009 

1 T butter 0156 

Gas, simmering y 2 hour 0020 

Cost $0.1726 

Cut all the waste from the cauli- 
flower and lay head downward in 
cold salt water for one hour to make 
sure there are no snails or worms in 
the vegetable. Put the cauliflower on 
to cook in boiling water with one ta- 
blespoonful of salt; boil from 25 to 30 
minutes; drain; take one pint of 
milk, thicken with one tablespoonful 
of flour stirred smooth in a little 
milk, add one tablespoonful of butter; 
pour over cauliflower and serve. — 
Mrs. Spencer, 1260 East Davis street, 
city. 

Cauliflower an Gratin. 

Cost. 

1 cauliflower $0.1000 

1 cup milk 0268 

1 T butter 0156 

1 T flour 0009 

2 t salt 0006 

2 T grated cheese 0094 

Gas, y 2 hour 0057 

15 minutes in oven 0190 

6 portions cost $0.1780 

Less than 3 cents each. 

Let cauliflower stand in cold salt 
water one hour, then put on in ket- 
tle with three quarts cold water and 
one teaspoonful salt; boil 25 minutes 
or until done, being careful to keep it 
whole; take out carefully and drain; 
melt butter in a sauce pan, add flour, 
then add milk and took until it thick- 
ens, then add salt; put cauliflower in 
shallow baking dish, pour over it the 
white sauce, sprinkle cheese over the 
top, then a dash of cayenne pepper; 
put in the oven and brown cheese; 
serve at once. Asparagus can be 
used instead of cauliflower if pre- 
ferred. — Mrs. G. A. Roney, 287 Eugene 
street, Portland, Or. 

Escalloped Cauliflower. 

Cost. 

1 small cauliflower $0.1000 

1 c cracker crumbs 0300 

1 c milk 0268 

1 oz. butter or oil 0312 

1 t salt 0003 

% t pepper 0020 

Gas — 15 minutes oven 0190 

Top 0019 

Cost $0.2112 

Cut cauliflower in small pieces, 
boil in two cupfuls of water about 10 
minutes with a little of the salt. Put 
in a baking dish alternate layers of 
the boiled cauliflower, cracker 
crumbs, salt, pepper and butter; add 
the milk and liquid of the cauli- 



flower; sprinkle top with cracker 
crumbs; dot with butter and bake 15 
minutes. Shredded cabbage can be 
used instead; both have the flavor of 
oysters when cooked in this way. — 
Mrs. Roberts, 1310 Clay street, city. 



CORN. 

Corn a la Southern. 

Cost. 

1 can corn $0.1500 

2 eggs (cooking) 0800 

1 t salt 0003 

% t pepper 0010 

iy 2 t drippings 0130 

1 pint milk 0535 

Wood fuel, y 2 hour ( y 2 use).. .0085 

Cost to serve 4 $0.3063 

To one can chopped corn add two 
eggs slightly beaten, one teaspoonful 
salt, one-eighth teaspoonful pepper, 
one and a half tablespoonfuls melted 
butter, one pint scalded milk. Turn 
in buttered pudding dish and bake in 
slow oven till firm. — Mrs. Welch, 1351 
East Lincoln street, city. 

Corn Fritters. 

Cost. 

1 c corn $0.0080 

1 c bread crumbs 0150 

y 2 c sweet milk 0134 

y 2 t pepper 0010 

1 egg 0400 

1 T Crisco 0087 

Gas to fry 20 minutes 0085 

Total $0.1668 

One c cold corn, 1 c cracker or 
bread crumbs, % c sweet milk, salt, 
pepper, 1 egg, 1 T melted Crisco or 
Wesson's oil; mix together and dip up 
with a tablespoon and fry in Crisco. 
Drain on paper. — Mrs. Hugh Latimer, 
768 Johnson street, city. 

Corn Chowder and Dumplings. 

Cost. 
14 lb. salt pork $0.0509 

1 onion 0060 

2 diced potatoes 0125 

1 pint corn pulp 0625 

1 c tomatoes 0300 

2 stalks celery (diced) 0126 

1 pt. milk 04 00 

1 T butter 0150 

1 tiny red pepper 0020 

iy 2 T salt 001° 

1 c flour (large) 0180 

1 R t baking powder 0036 

1 carrot (diced) 0040 

Wood fuel, 45 min., (% use)... .0123 

Cost to serve 6 persons $0.2697 

About AV2 cents each. 

Cut up diced pork and fry in the 
k( ttle till crisp, to which add minced 
onion and fry light brown. Add po • 
tatoes (not cut fine), corn pulp, to- 
matoes, celery, carrot, small red pep- 
per or 6 pepper corns, tablespoonful 
salt, quart of water and boil. 

Take cup of flour with the baking 
powder and teaspoonful of salt; sift 
twice and add water to make drop 



COOKED VEGETABLES. 



183 



dumpling's. When the vegetables aro 
nearly done pull the kettle aside, and 
add the hot milk. As soon as the. 
mixture ceases boiling drop in the 
dumplings by teaspoonfuls. (Should 
be at least 12.) Return kettle to heat 
till dumplings are done. — Mrs. Han- 
nah McCorkle, 331 Ash St., McMinn- 
ville. Or. 

Mock Crabs From Corn. 

Cost. 

1 can corn $0.1500 

4 t shortening 0116 

Ms c flour 0091 

1 t salt 0003 

% t mustard 0021 

% t paprika 0031 

iy 2 c milk 0402 

1 egg, slightly beaten 0500 

3 t Worcestershire sauce 0096 

V2 loaf stale bread cubes 0300 

Wood fuel, 45 min. (y 2 use) .. .0200 

Cost for 4 persons $0.3240 

Or 8 cents each. 

Combine flour, butter, mustard, salt, 
etc.; blend and boil up after adding 
corn, milk and egg; pour the mixture 
in a .baking dish, cover with bread cut 
in cubes and bake. This is a hearty, 
appetizing dish. — Mrs. McCreary, 78 
East Buffalo street. 

Corn Pudding. Cost. 

1 can corn $0.1800 

3 eggs 1500 

1 T butter 0156 

1 t salt 0003 

1 t sugar 0009 

14 t pepper 0021 

1 pt. milk 0535 

Wood fuel, V2 hour 0085 

To serve 4 costs $0.4109 

Put corn in bowl, add yolks of 
eggs, milk, pepper, salt, sugar, but- 
ter melted or broken in small 
pieces. Mix well together and add the 
whites of eggs beaten very stiff. Fold 
in lightly and turn the mixture into 
buttered pudding dish and bake one- 
half an hour or until firm to the 
touch. — Mrs. M. E. Dittmar, 971 East 
Taylor street, city. 

Corn and Sweet Pepper. 

Cost. 

2 c corn (sweet) $0.2000 

1 sweet pepper, green or red.. .0001 

2 slices of bacon 0500 

1 t butter or oil 0032 

1 t sugar 0009 

1-3 t salt 0001 

Fuel 0019 

Cost $0.2562 

Mince the bacon, put in hot pan. 
Add 2 cupfuls of corn, chopped pep- 
per, salt, sugar and butter. I like a 
dash of cayenne. Add V2 cupful of 
water. Cook on top of the stove 
about 10 minutes. Don't let it get 
too dry, but don't have it too wet. 
Canned corn can be used when one 
can't get the fresh sweet corn. — Mrs. 
W. S. Roberts. 



ONIONS. 
Baked Onions. 

Peel, slice and put into cold water, 
let come to a boil; drain. Pour boil- 
ing water over them, add salt when 
well done, drain. Now they can be 
put into a baking dish with a little 
butter, salt and pepper and chopped 
parsley, covered with bread crumbs 
and baked 20 minutes before serving. 
Or add a cup of milk to the onions in 
the kettle in which they were cooked, 
stir one tablespoonful of butter into 
1 tablespoonful of flour and add to 
the onions and milk. Season with 
chopped parsley, salt and pepper and 
serve.— Mrs. W. W. Williams, 1411 
Rodney avenue, city. 

Baked Onions. 

This may find favor with the moth- 
ers that are as busy as I am. Select 
as many onions that are about V 2 the 
size of an egg, as one wishes to serve 
their family; put them in the oven 
just as they come from the garden or 
store room, and bake one hour. When 
ready to serve, if you do not like 
their appearance on the table with 
their jackets on, cut off the small 
root part, press the onion and the 
inside will slip out whole. Place in 
deep dish, add salt, pepper and a lit- 
tle butter and serve. — Mrs. W. W. 
Williams, 1411 Rodney avenue, city. 

Stuffed Onions. 

„ , . Cost. 

6 large onions (3 lbs. 10c) $0.0500 

V 2 cup milk 0134 

1 egg yolk (y 2 egg) 0200 

V2 cup bread crumbs 0075 

V2 cup cracker crumbs 0150 

2 T drippings 0164 

% t paprika 0031 

Wood fire, 1 hour (% use) 0154 

Cost to serve 6 persons ....$0.1408 

Or 2 1-3 cents each. 

Boil onions in salted water until 
tender, .but not broken; remove cen- 
ters and chop them and mix with 
crumbs, milk, eggs, butter and sea- 
soning. Stuff onion shells with this 
mixture and bake 45 minutes. — Mrs. 
McCreary, 78 East Buffalo sti eet, city. 

Smothered Onions. 

Cost. 
4 c onions, pared and sliced ..$0.0668 

2 T compound 0174 

1 t salt 0003 

Vs t pepper 0010 

Wood heat, V 2 hr., (% use) .. .0085 

Cost to serve 4 $0.0940 

Put the drippings in an iron or 
heavy pan; add the onions. Cover the 
pan and put over a slow fire until 
the onions are tender — about 20 min- 
utes. Remove the cover; add salt 
and pepper; increase the heat and 



184 



TELEGRAM CONSERVATION COOK BOOK. 



slightly brown. They must not be 
hard. Serve around Hamburg- steak 
or boiled rice. — Mrs. Welch, 1351 East 
Lincoln street, city. 

Scalloped Onions, 

Cost. 

2 lbs. onions $0.0666 

1 c bread crumbs 0150 

1 t salt 0003 

Vs t pepper 0010 

1 pt. milk 0535 

Gas, 1 hr., simmering- 0040 

Gas, oven, 15 minutes 0190 

Cost $0.1594 

Boil 6 large onions until tender; 
afterwards separate with a large 
spoon; then place a layer of onions 
and a layer of grated bread crumbs 
alternately in a pudding dish; season 
with pepper and salt to tafte; pour 1 
pint of milk over the top, put in the 
oven and bake about 10 minutes, or 
until the top is brown. — Mrs. G. Spen- 
cer, 1260 East Davis street, city. 

Creamed Onions. 

Boil little onions till tender; then 
add them to white sauce made in the 
proportion of one tablespoonful flour, 
one tablespoonful butter, one cupful 
milk, salt and pepper to taste. — Mrs. 
"Welch, 1351 East Lincoln street, city. 

Boiled Onion Pudding. 

This is an old-fashioned English 
dish. It is good and economical. I 
have never heard of it in this country. 
Makes a full dinner for six people by 
serving a little dessert. 

Cost. 

3 c flour $0.0423 

1-3 lb. suet 0500 

1 t salt 0003 

2 t baking powder 0072 

1 y 2 lbs. onions 0509 

1 T butter 0156 

14 t pepper 0021 

Wood fuel (% use), 4 hours .. .0572 

Cost $0.2256 

Make a crust of the first four in- 
gredients. Chop the suet fine. Have 
the dough stiff enough not to be 
sticky. Roll one-third of an inch 
thick. Wring pudding cloth out of hot 
water, lay in dish, sprinkle lightly 
with flour, then put in onions sliced 
lengthwise, heaping them. Season 
with pepper and one-half of the salt 
(one-half teaspoonful) or more if 
liked. Bring the dough together, 
pressing with hands to exclude all the 
air; moisten if necessary and pinch 
firmly to make water-tight. Tie the 
cloth, leaving a little room to swell. 
Plunge in a kettle of boiling water, 
putting an old plate in the bottom, 
and boil four hours, adding a little 
hot water when needed. Do not re- 
move the lid while boiling. When 
serving season with butter. — Mrs. W. 
E. Smith, Galvin, Wash. 



PARSxirs. 

Cost. 

1 bunch parsnips $0.0333 

y 2 c flour 0070 

y 2 c milk 0134 

% t salt 0001 

1 T lard 0156 

Wood, iy 2 hours (V 2 use) 0214 

Cost $0.0908 

Boil until tender; then slice thin; 
dip in batter made from flour, milk, 
salt and pepper; fry in hot lard until 
brown and serve. — Mrs. Nat Smythe, 
443 East Thirty-eighth street, city. 

Parsnips. 

1 — Peel, remove the core, boil 40 
minutes; when done, drain, roll in 
flour and fry a golden brown in Cris- 
co or dripping. 

2 — Take the boiled parsnips, put 
some dripping- in a pan, lay parsnips 
on it, cover with thin slices of bacon, 
sprinkle with salt and pepper and 
bake 20 minutes in hot oven. 

3 — Boil parsnips enough to make 
one pint, mash, add four T flour, half 
teaspoonful baking powder, one beat- 
en egg and one T cream. Mix into 
balls and fry in deep fat. 

Smothered Parsnips. 

Cost 

1 qt. parsnips $0.0668 

1 slice bacon 0500 

1 T compound 0087 

1 T sugar 0026 

1 t salt 0003 

% t pepper 0010 

Wood fuel, y 2 hr. (Y 2 use) 0085 

Cost to serve 4 $0.1379 

Peel and slice one quart parsnips. 
Cut up one good-sized slice of bacon 
into dice and fry out with one table- 
spoonful compound. Place parsnips 
in the pan; add one tablespoonful su- 
gar, and salt and pepper to taste. Add 
one cupful hot water and cover. Do 
not let them burn, and turn once. 
Brown slightly. — Mrs. Welch. 



PEAS. 

Peas in Cream Sauce With Mint. 

Cost. 

1 can peas $0.1500 

1 T flour 0009 

3 T dripping 0246 

1 c milk 0268 

1 t mint (from garden) 0000 

1 t salt 0003 

Vs t pepper 0010 

1 V« loaf bread 0300 

Wood fuel, 15 minutes (y 2 use) .0043 

Cost for four persons $0.2379 

Or 6 cents each. 

Drain 1 can peas, put in saucepan 
3 T butter and 3 t flour; stir until 
blended, then pour on 1 cup milk. 
Bring to boiling point and add 
chopped mint leaves and pepper. 
Serve in box shaped croutons of toast- 



COOKED VEGETABLES. 



185 



ed bread. — Mrs. J. B. McCreary, 78 E. 
Buffalo street, city. 

Pea Loaf. 

Cost. 

1 c pea pulp (home canned) ..$0.0200 

1% c bread crumbs 0187 

1% c milk 0335 

2 T sugar 0052 

% c onion juice (1 c onion) . . .0250 

% t salt 0002 

1 eg-g- 0400 

4 T melted butter 0624 

Gas, 30 minutes 0127 

Cost $0.2227 

Mix all together; bake in loaf and 
serve with tomato sauce as follows: 

Cost. 

Cost of loaf $0.2227 

x k c juice and pulp tomatoes . . .0134 

V 2 T butter 0078 

y 2 T flour 0004 

14 t salt 0001 

Gas to cook, 10 minutes 0019 

Making a total of $0.2463 

Serving 4 people at 6c each. — Joyce 
L. Hays, 475 Clay street, city. 
Peas in Turnip Cups. 
Select nice smooth turnips, 3 or 3^ 
inches across. Cost 

6 nice turnips $0.1000 

1 lb. can peas 2000 

1 T butter 0156 

14 Pt. milk 0134 

1 T flour 0009 

2 t salt 0005 

Serves 6 for $0.3304 

Or 6V2 cents each. 

Pare and shape your turnips into 
handleless cups, saving the parts 
scouped out for soup. Boil in salted 
water until just tender, lift from wa- 
ter, pour l k T melted butter over 
outsides. Turn peas into saucepan, 
heat, add flour moistened in milk, let 
boil one minute, add % t salt, Y 2 T 
butter, pouring in also what drains 
off of turnips. 

Place turnip cups on platter, sur- 
rounded by parsley or cress, and 
heap them full of peas. Serve one to 
each. Use a straw to discover when 
turnips are tender. — Mrs. Kittie Good- 
all Turner, Corvallis, Or. 



PEPPERS. 
Green Peppers. 

Cost. 

2 lbs. peppers $0.1500 

1 t onion 0003 

1 t salt *. 0003 

V2 can tomatoes at 15c 0750 

Gas, medium, 10 minutes 0042 

Gas, simmering, 1 hour 0040 

Cost $0.2338 

"Wash and remove seeds from pep- 
pers; halve and put in stewpan, add 
tomatoes and cook over hot gas for 
10 minutes. Add onions and salt and 
simmer one hour. Serve as a side dish 
with a roast. — Mrs. M. Bellino, 466 
East Mill street, city. 



POTATOES. 

Potatoes En Casserole. 

Cost. 
2 lbs. potatoes (2c lb.) $0.0400 

1 t salt 0003 

Vs t pepper 0010 

2 t onion 0006 

2 eggs, 48c doz 0800 

Vi Pt. milk (at 6c pt.) 0150 

% lb. salt pork 0500 

Gas — Top, V 2 hr 0057 

Oven, y 2 hr 0127 

Serves 6 at a cost of $0.2053 

Use small potatoes, peel and quar- 
ter; boil in hot water half hour; 
drain and run through ricer; season; 
add eggs, well beaten; stir in milk 
and onions; put in small baking pan 
or casserole. 

Slice salt pork in two thin slices 
and lay on top of potatoes; bake half 
hour in medium oven. Serve in cas- 
serole or pan. — Mrs. M. Bellino. 

Escalloped Potatoes. 

Cost. 
2 lbs. potatoes $0.0400 

2 T flour 0018 

1 t salt 0003 

Vs t pepper 0010 

IV2 c milk 0402 

1 T drippings 0087 

Wood fuel 45 min. (y 2 use) .. .0155 

To serve 6 people, cost ....$0.1075 

Or a little over l%c each. 

The potatoes should be peeled and 
sliced. Put half of the potatoes in a 
baking dish or casserole. Then 
sprinkle with flour, salt, pepper and 
drippings; add the remainder of the 
potatoes and season in the same way; 
then pour the milk over all; bake in 
the oven about 45 minutes or until 
the potatoes are tender. They should 
be served in the dish they are baked 
in. — Mrs. Lillie E. Schroeder, 1014 
West Eighth street, Vancouver, Wash. 

Escalloped Potatoes. 

Cost. 

3 lbs. sliced potatoes $0.0600 

1 qt. skim milk 0250 

1 T butter 0156 

1 t salt 0003 

% t pepper 0020 

Fir wood, 94 hr. (% use) 0170 

Costs $0.1199 

— Florence H. Dusenberry. 

(No directions for preparation were 
sent with this recipe. We will take it 
for granted that every one knows 
them.) 

Potato Dumplings. 

Cost. 

1 qt. raw potatoes $0.0400 

1 t salt 0003 

1 qt. mashed potatoes 0400 

Gas, 15 minutes 0028 

Cost $0.0831 

Grate the potatoes and put into a 
small salt sack and squeeze partly 
dry, saving the water in a bowl and 



186 



TELEGRAM CONSERVATION COOK BOOK. 



letting- stand 10 minutes. Pour off 
water and save the starch, which add 
to the grated potatoes. Now mix the 
raw potatoes and the hot mashed 
ones and knead and mold into dump- 
lings. Drop into boiling water and 
cook for 15 minutes. Lift out with 
skimmer and serve with a roast. Left 
over, they may be sliced and fried. — 
Mrs. Monica H. Wesoloeski, 1648 Mar- 
ket street, Salem, Or. 

Potato Croquettes. 

Cost. 
1 pt. cold mashed potatoes . . . .$0.0232 

% t pepper 0010 

Vs t salt 0001 

Vs t nutmeg 0016 

1 T butter 0156 

4 eggs 1600 

Parsley (from garden) 0000 

V 2 c bread crumbs 0075 

1 T drippings 0056 

Gas to cook 0028 



$0.2174 
Season cold mashed potatoes with 
pepper, salt and nutmeg. Add a table- 
spoonful of butter to each pint of po- 
tato and then beat to a cream. Bind 
with two or three beaten eggs; add 
some minced parsley. Roll into oval 
balls, dip in beaten eggs, then in 
bread crumbs. — Mrs. B. Hartsig. 

Potato Cakes. 

Cost. 

4 lbs. potatoes $0.0800 

1 large onion 0167 

1 T salt 0008 

1 T flour 0009 

2 T lard 0312 

V 2 c milk 0134 

Gas, 40 minutes 0076 

To serve 6 people costs ....$0.1506 
Peel and grate potatoes and onion; 

dip out about one cupful of water; 

add flour and salt, and bake like hot 

cakes. — Mrs. Nat Smythe, 443 East 

Thirty-eighth street, city. 

Potatoes Baked in Milk. 

Cost. 

2 c potatoes $0.0200 

1 c milk 0268 

% t butter 0016 

% t salt 0001 

Dash of pepper 0001 

Wood, 30 minutes (% use) 0102 



Serves 3 people at cost of ..$0.0588 

Or 2 cents each. 

Peel and slice potatoes; put in shal- 
low dish; add milk, butter, salt and 
pepper; bake and serve. — Mrs. Nat 
Smythe. 



Potato Balls. 

Cost. 

2 lbs. potatoes $0.0400 

Yt c milk 0134 

\i c potato starch 0093 

% t salt .0001 

1 T butter 0156 

Gas, 30 minutes 0057 

To serve 6 people, costs ....$0.0841 
Boil and mash potatoes, adding 
starch, milk and salt. While hot, 
form into balls about one inch across. 
Drop in hot skillet, greased with but- 
ter. — Mrs. N. Smythe, 443 East Thirty- 
eighth street, city. 

Holland Potato Dumplings. 

Cost. 

3 c potatoes $0.0300 

1 t salt 0003 

% t nutmeg 0042 

2 eggs 1000 

2 T flour 0018 

3 T drippings 0300 

Vz loaf bread 0300 

Fuel, wood, % hr. (% use) .. .0128 

Cost to serve six people. .. .$0.2091 

Or 3V£ cents each. 

Boil the potatoes in their skins, 
pare, and when cold grate and meas- 
ure three cupfuls. Take one-half of 
the bread (which should be at least 
24 hours old) and grate into the 
grated potatoes. Now take the other 
half of the bread and cut into tiny 
cubes, as for crotons, and add to the 
melted fat and fry until crisp and 
brown, and add to the potatoes. Next 
add flour, salt, nutmeg and well- 
beaten eggs. Work up to a smooth 
dough and roll into 12 round dump- 
lings. Have a large kettle half filled 
with rapidly boiling water and drop 
the dumplings in, and boil until they 
come to the surface, which will be 
about 15 minutes. 

This will serve six people liberally 
and is such a substantial dish that 
much less meat will be eaten than 
when potatoes are cooked in any 
other way. — Mrs. Frank T. Barlow, 
266 North Twenty-sixth street, Port- 
land, Or. 

Potato Dumplings. 

Cost. 

15 lbs. potatoes $0.3000 

2 T salt 0016 

2 c stale bread 0300 

Wood fire, 1 hour (% use) .. .0143 

Cost v. $0.3459 

Will make three meals for six peo- 
ple. 

Take quarter of the potatoes, cook, 
mash and put in oven to brown; toast 
and dice the bread; grate the balance 
of the potatoes, put through a sack, 



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COOKED VEGETABLES. 



squeeze out most of the water, then 
add the hot potatoes, bread and salt, 
form into balls about the size of a 
baseball, drop into kettle of boiling- 
water and boil half hour. After boil- 
ing- a few minutes, raise them up with 
a spoon, so that they won't stick to 
the bottom of the kettle; serve with 
meat and gravy; but they are best 
when cold, cut up and fried. The 
water the potatoes were boiled in will 
make an excellent soup with the ad- 
dition of a few vegetables. — Mrs. Nat 
Smythe, 443 East Thirty-eighth street, 
city. 

To Make Potato Starch. 

If the water which was drained off 
the raw grated potatoes is allowed to 
settle, about a cupful of potato 
starch will be found in the bottom of 
the dish. Several changes of water 
should be put on this starch until it 
is perfectly clean and pure white; 
then it may be dried and used in 
place of corn starch for thickening 
soups, etc. — Mrs. Nat Smythe. 



Mix potatoes, eggs, flour and milk 
and salt; form into patties and fry to 
a nice brown on both sides. — Mrs. Nat 
Smythe, 44 3 East Thirty-eighth street, 
city. 

Potato Baskets. 

Cost. 

3 c mashed potato $0.0141 

3 T butter 0468 

Y4. c milk 0067 

1 t salt 0008 

3 eggs 1200 

Parsley (from garden) 0000 

Wood fire 15 min. (y 2 use) .. .0043 

Cost to serve 8 $0.1860 

To the potatoes add the butter, salt 
and the yolks of eggs slightly beaten, 
and enough milk to moisten. Shape 
in form of small baskets; brush over 
with white of egg slightly beaten 
and brown in oven. Form handles for 
the baskets with parsley. 

At a literary breakfast these were 
served filled with creamed chicken 
and garnished with parsley. They 
were extremely dainty and delicious. 
— Mrs. Welch. 



Potato and Onion Pie. 

Slice peeled potatoes and onions al- 
ternately in baking dish, season with 
butter, pepper and salt, enough milk 
to cover, and set on stove while pre- 
paring crust for top. 

Cost. 

1 lb. potatoes $0.0200 

1 lb. onions 0333 

1 T butter 0156 

1 t salt 0003 

Ys t pepper 0020 

1% c milk 0402 

$0.1104 
Cost. 

1 c flour $0.0141 

% t salt 0001 

1 T lard 0094 

% c milk 0201 

2 t baking powder 0072 

Wood, 25 min. (% use) 0082 

Cost of crust $0.0591 

Cost of vegetables 1104 

Cost for 4 people $0.1695 

Or a little over 4 cents each. 
Sift the dry ingredients, mix in the 
lard with the fingers, add the milk, 
and roll into a crust to fit top. There 
should be an opening in top to permit 
steam to escape. Bake about 25 min- 
utes. — Mrs. Lulu M. Welch. 1351 East 
Lincoln street, city. 

Potato Patties. 

Cost. 
2 c cold mashed potatoes ....80.0200 

1 egg .0400 

1 T flour 0009 

1 T milk 0017 

% t salt 0001 

1 t lard 0052 

Gas, 10 minutes 0019 

Cost $0.0698 



Potato Hash. 

Cost. 
4 medium potatoes' $0.0200 

1 medium onion 0083 

% t salt 0002 

Vs t pepper 0010 

2 T grease for frying 0174 

Wood fire y 2 hour (% use) .. .0085 

Cost to serve 4 $0.0380 

Chop the potatoes and onion quite 
fine and put in the skillet, which 
should have in it the hot grease. 
Spread out evenly and cook very 
gently for about 10 minutes, being 
careful not to burn. Turn once and 
finish cooking in the oven, about 10 
minutes. — Mrs. Lulu M. Welch, 1351 
East Lincoln street, city. 



SWEET POTATOES. 

Sweet Potato Cakes in Batter. 

Cost. 

2 lbs. sweet potatoes $0.0800 

Vs c flour 0070 

y 2 c rye flour 0094 

% c milk 0201 

1 egg 0500 

2 T lard for frying 0312 

1 t salt 0003 

Wood fuel, 45 min. (Vs use) .. .0123 

Cost for 5 persons $0.2103 

Or about 4 cents each. 

Cut potatoes 'in 14 slices (not 
cooked), roll in batter which, if it is 
left over from breakfast pancakes, is 
all the better, but it should be stiffer 
than for pancakes; fry until done and 
serve. This is especially fine, good 
enough for first prize and liked by 
everyone. Celery cut in suitable 
lengths can be served the same way 
fried in batter. — Mrs. McCreary, 78 E. 
Buffalo street, city. 



188 



TELEGRAM CONSERVATION COOK BOOK. 



Browned Sweet Potatoes. 

Boil some sweet potatoes till done, 
peel and split them; put them in a 
flat pan and baste well with some 
water and melted sugar, put tiny bits 
of butter over them and bake until 
a rich brown. — Mrs. Welch. 

Sweet Potatoes an Caramel. 

Boil and proceed as before, but put 
in baking dish, which may be sent 
to the table. Dredge with 2 T flour, 
2 t cinnamon; dot with 4 T butter cut 
in bits, sprinkle with 4 T sugar and 
pour over all a cup of hot water. 
Bake till brown. — Mrs. Welch, 1351 E. 
Lincoln street, city. 



RADISHES. 



Delicious Radishes. 

Some time when you roast a piece 
of beef or pork, take the long, white 
radishes (Japanese), peel and slice 
about one-quarter inch in thickness, 
dredge with flour and put around the 
roast in the gravy, sprinkle with salt 
and pepper. They will take about 40 
minutes to bake. Turn them over 
once so as to have them brown. They 
taste like oysters and we think they 
are fine. — Mrs. Spencer, 1260 East 
Davis street, city. 



SUCCOTASH. 

Succotash With Dumplings. 

Cost. 

1-3 lb. lima beans $0.0600 

V 2 can corn (2 for 25c) 0875 

1 t salt 0003 

% t pepper 0021 

1 T butter 0312 

1 cup milk 0268 

Gas, 15 minutes 0008 

Gas, simmering 0080 

Dumplings — ■ 

1 cup flour 0141 

1 t baking powder 0036 

1 t salt 0003 

1 T Crisco 0087 

y* cup milk 0067 

Gas, oven, V 2 hour 0128 

For 4 persons, cost $0.2629 

Or 6 l / 2 cents each. 

Soak beans over night in two 
quarts cold water; wash and put to 
cook in boiling water to cover well; 
heat to boiling point, then let sim- 
mer until tender (covered), adding 
water as needed; when cooked there 
should be only about a cup of thick 
liquid in the kettle; add one-half tea- 
spoonful salt about half an hour be- 
fore beans are done; when cooked add 
corn, butter and milk; heat up very 
hot, then add salt and pepper. Pour 
in casserole and put in hot oven; sift 
flour, baking powder and salt to- 
gether, rub in Crisco and stir in milk, 
drop by spoonfuls into hot succotash 



and bake until dumplings are 
browned on top and well done. — Mrs. 
G. A. Roney. 

Baked Succotash. 

Cost. 
1 pt. dried lima beans $0.0750 

1 pt. canned corn 1500 

2 c dried bread crumbs 0300 

iy 2 t salt 0004 

14 t pepper 0020 

1 pt. milk 0700 

% lb. salt pork 0500 

Gas to bake 1 hour 0255 

Cost $0.4029 

Cook one pint of dried lima beans 
until they are very tender. Put a 
layer of the beans, one of canned 
corn (or green corn cut from cob) 
and one of the fine bread crumbs in a 
baking dish, seasoning with salt and 
pepper. Continue the layers in this 
way, having the last layer of crumbs. 
Pour on milk until you can see it 
around the edge, but not to cover. Cut 
small strips of fat salt pork and ar- 
range around the edge, so they radi- 
ate towards the center. Bake one 
hour in a moderate oven and brown 
on top. — Mrs. H. A. Putnam. 

Succotash. 

Cost 

1 c lima beans $0.0375 

1 t salt 0003 

1 c canned corn 0750 

% t pepper 0010 

1 T butter 0156 

1 c thin cream 1500 

Gas, y 2 hour 0057 

Cost $0.2851 

Cook a cupful of lima beans in 
salted water until almost done, then 
add the corn cut from five ears of 
tender sweet corn. Cook 15 minutes, 
stirring constantly. The water 
should nearly all have cooked away 
by this time. Now add a little pep- 
per, a chunk of butter about the size 
of a walnut and a cupful of thin 
cream. Let boil up and serve. The 
beans should not be cooked too much 
or until they are mushy. — Mrs. Fred 
W. Mayne. 

Succotash. 

Cost 

1 lb. lima or butter beans $0.2000 

9 ears of corn 2000 

1 T butter 0156 

1 t salt 0003 

% t pepper 0020 

y 2 c cream 0400 

Gas 1 % hours 0143 

Cost for 9 people $0.4722 

Or 5% cents each. 

Put the beans in the kettle with one 
quart of cold water. Cut the corn 
from the cobs, put the cobs in with 
the beans and boil one hour. Now 
take out the cobs, put in the corn and 
boil 15 minutes; add the butter, sea- 
soning and cream and serve hot. This 
will serve nine people. — Mrs. Spencer. 



COOKED VEGETABLES. 



SALSIFY. 
Escalloped Salsify. 

Boil with ^4 the quantity of onions, 
drain, mash, moisten with milk, sea- 
son with butter, salt and pepper and 
put in baking- dish. Cover with 
crumbs and bake in a quick oven 10 
minutes and serve. — Mrs. Williams. 

Boil salisfy in salted water and 
drain. Put 2 tablespoonfuls butter 
in skillet, when hot add one teaspoon- 
ful of flour, brown, turn in your 
salsify, stir, add salt, pepper and 
chopped parsley and serve. — Mrs. W. 
W. Williams, 1044 Rodney avenue, 
city. 

TOMATOES. 

Second prize — For the best recipe 
for cooking- any vegetable to use as 
a side dish, or accompaniment of meat 
at a dinner was won by Mrs. Hugh 
Latimer, 768 Johnson street, city, with 
the following recipe: 

Mrs. Latimer says: We have sev- 
eral meatless days and I am sending 
you our favorite substitutes. 

Fried Tomatoes. 

. , Cost. 

4 large tomatoes (2 lbs.) $0.1500 

1 t salt 0003 

Ys t pepper 0010 

2 T corn meal 0035 

2 T Crisco 0174 

Cream sauce — ^ of Mrs. Spen- 
cer's recipe 0415 

Gas to fry 20 minutes 0085 

Cost for 5 persons $0.2222 

Or 4% cents each. 

Take four large tomatoes, slice 
them about % inch thick, salt and 
pepper them liberally; dip in corn 
meal and fry in hot Crisco or bacon 
grease; lay on toast and pour cream 
sauce over all. Serve hot. Enough for 
five people. — Mrs. Hugh Latimer. 

Tomatoes as a Meat Substitute. 

,_ , Cost 

2 c broken macaroni $0.0500 

1 can tomatoes 1800 

2 c cheese 1500 

1 t salt ]0003 

Gas, 30 min. (top) 0057 

Gas, oven, 15 minutes 0190 

Cost $0.4050 

Boil macaroni in as little water as 
possible for 25 minutes. Put the toma- 
toes through colander and add to 
macaroni; heat through, then add 
cheese and stir until melted. Put into 
a greased baking dish and place in 
oven for 15 minutes. — Mrs. Alice Kin- 
ney. 

Fried Tomatoes. 

Now is the season for half-ripe to- 
matoes. Herewith is a splendid way 
to cook them: Cut firm tomatoes in 
inch thick slices; sprinkle with salt, 
pepper and a little sugar; dip in 
flour or bread crumbs, and fry brown 



in hot fat. Remove carefully to 
slices of buttered toast, and into the 
liquid left in the frying pan stir a 
tablespoonful of flour; then add milk 
sufficient to make a cream sauce. 
Season to taste; pour over the to- 
matoes; sprinkle with chopped par- 
sley and serve. — Mrs. Roberts, 1310 
Clay street, city. 

Turkish Pilaf. Cost 

Y2 c rice $0.0250 

1 T butter 0156 

1 c water 0000 

1% c tomatoes 0581 

1 t salt 0003 

Vs t pepper 0010 

Wood to cook 20 min. (% use) .0051 

Cost of pilaf to serve 4 $0.1051 

Half cupful rice, washed and 
drained, and one tablespoonful but- 
ter. Cook rice in the butter till 
brown; add one cupful boiling water 
and steam until water is absorbed. 
Add one and three-quarters cupfuls 
hot stewed tomatoes; cook until rice 
is soft. Season with salt and pepper 
and serve. — Mrs. Welch, 1351 East 
Lincoln street, city. 

Tomato Cup with Corn Cream Filling. 

Cost. 

1 can corn $0.1800 

2 lbs. tomatoes 1000 

2 eggs 1000 

1 T butter 0156 

14 cup bread crumbs 0038 

1 t salt 0003 

% t paprika 0032 

Fuel (wood) y 2 hour .0085 

Will serve six for $0.4114 

Mix corn and well beaten eggs to- 
gether, add the salt and paprika. 
Wash and wipe tomatoes (there 
should be a dozen), cut a slice from 
the stem end and with a teaspoon re- 
move greater part of pulp, dust inside 
very lightly with pepper and salt, fill 
with the corn, cover with bread 
crumbs, dot with the butter and bake 
% hour; remove to hot platter and 
garnish with parsley from garden; or 
they may be served on rounds of but- 
tered toast. — Mrs. M. E. Dittman, 971 
East Taylor street. 

To use tomato pulp from above: 

Escalloped Tomato and Cheese. 

Cost. 
1 lb. tomatoes $0.0500 

1 c grated cheese 0750 

2 T butter or drippings 0312 

2 T flour 0018 

1 c bread crumbs 0150 

% t salt 0002 

V4, t paprika 0032 

1 c hot water 0000 

Fuel (wood) y 2 hour, % use.. .0085 

Cost to serve 3 or 4 $0.1849 

Make a sauce by blending flour and 
butter together, add the hot water, 
salt and paprika. Let come to a boil. 
Put layer of bread crumbs in buttered 



190 



TELEGRAM CONSERVATION COOK BOOK. 



baking dish, cover with sliced tomato, 
then a layer of bread crumbs, fol- 
lowed by grated cheese. Continue un- 
til dish is full, having- a generous 
sprinkling of grated cheese on top; 
pour over the hot sauce and bake in 
moderate oven % hour or until nicely 
browned. — Mrs. M. E. Dittmar, 971 
East Taylor street. 

Tomato Chowder. Cost. 

% c rice $0.0250 

1 c macaroni 0250 

1 c onion 0167 

Y4, lb. bacon 1200 

1 pint tomatoes 0664 

1 t salt 0003 

V a t pepper 0001 

Gas, 1 hour 0114 

Cost $0.2649 

Cook the rice and macaroni until 
done. Dice the bacon and fry with 
the onion until brown. Add the maca- 
roni and rice (and 1 cup water if nec- 
essary) and tomato. Serve good and 
hot. — Mrs. M. Wesoloeski, 1649 Market 
street, Salem, Or. 



omitted, but we all know it is very 
essential to make a good cream or 
white sauce, and it is hard to use a 
substitute for it. — Mrs. G. Spencer, 
1260 East Davis street. 



TURNIPS. 

Turnips au Gratin. Cost. 

4 c turnips $0.0500 

I t minced onion 0005 

1 t chopped parsley, in garden. .0000 
1 t salt 0003 

1 t pepper 0010 

2 T drippings 0174 

1 c bread crumbs 0150 

Gas, y 2 hour 0040 

Gas, oven, 15 minutes 0190 

Cost $0.1072 

Cream Sauce — 

1 pint milk $0.0535 

1 T flour 0009 

1-3 c milk 0089 

1 T butter 0156 

y 2 t salt 0001 

Gas, % hour 0040 

Cost of cream sauce $0.0830 

Cost of turnips 1072 

Total cost $0.1902 

Pare and dice the turnips, cook un- 
til tender in boiling salted water, and 
drain; to 1 pint of turnips allow one 
cup of cream sauce. Mix well to- 
gether, adding 1 teaspoonful of 
minced onion and 1 teaspoonful 
chopped parsley, and season with salt 
and pepper. Turn into a greased bak- 
ing dish. (I use drippings), cover 
with 1 c bread crumbs, dot with bits 
of dripping and bake in a hot oven 
till brown. To make the cream sauce: 
Put 1 pint of milk on the fire in dou- 
ble boiler. When boiling, have 1 ta- 
blespoonful of flour mixed smooth in 
1-3 cup of cold milk; stir into the 
boiling milk and cook till smooth. 
Add 1 tablespoonful butter, V% tea- 
spoonful salt. The butter can be 



RICE. 
Rice as a Vegetable. 

Pick the rice over carefully, wash 
it in warm water, rubbing it between 
the hands, rinse it in several waters, 
then let it remain in cold water until 
ready to be cooked. Have a saucepan 
of boiling water slightly salted. "When 
boiling hard, sprinkle the rice in 
slowly, so as to keep grains separate. 
Boil steadily for 20 minutes, take 
from the fire and drain off the water. 
Place the saucepan with the cover 
partly off on the back of the stove, 
where it is moderately warm, and al- 
low the rice to dry. The moisture 
will pass off and each grain should 
be separate, so if shaken it should 
fall apart. — Mrs. G. Spencer, 1260 East 
Davis street. 

Steamed Riee. 

Cost. 

1 c rice $0.0500 

1 t salt 0003 

2% to 3% c boiling water 0000 

Fuel, 50 minutes (V2 use) 0141 



Cost to serve four $0.0644 

Wash the rice through several wa- 
ters, then add to the boiling water 
gradually, stirring with a fork. Boil 
five minutes, then put in double boil- 
er and cook 45 minutes. If wanted 
for dessert, use half water. When 
the water is absorbed add scalded 
milk for balance. — Mrs. Welch, 78 
East Buffalo street. 

Vegetables and Riee. 

Cost. 

1 large onion, sliced $0.0083 

2 T drippings 0112 

1 can green peas 0200 

1 c rice 0454 

Gas for cooking, V 2 hour 0057 

Cost $0.2906 

Put fat in pan in which you ordi- 
narily cook rice, add onions, let fry 
till tender but not brown. Have rice 
washed and drained very well, add to 
onions and fat and cook for a few 
minutes, stirring constantly, till rice 
begins to stick together. Measure the 
amount of liquid in the can of peas, 
add enough boiling water to make 
liquid 3 cups, add rice, also the peas 
and salt, and a tiny piece of red pep- 
per. Cover closely and cook over 
simmer for 20 or 25 minutes. At a 
cost of 28 cents will serve five people, 
making 5 3-5 cents each. — Mrs. Anita 
Anderson. 



Salads and Green Vegetables 

Making Salads — the Storage of Green Vegetables — Salad Com- 
binations. 



Vegetable Salads — 



Fruit Salads — 



Meat Salads — 



Combination vegetable salads with 

dressing 
Macedoine salad 
French salad 
Baked bean salad 
Cabbage salads 
Carrot salad 
Celery salad 
Cheese and nut salad 
Cucumber salad 
Egg Lily salad 
Pea salads 
Potato salads 
Tomato salads 
Tomato salads jellied 
Macaroni salad 



Mixed fruit salads 
Apple salads 
Banana salads 
Orange salad 
Prune salads 
Pineapple salad 
Philadelphia salad 



Chicken salad 
Cold meat salads 
Salmon salads 
Tuna fish salads 
Shrimp salad 
Shad roe salad 
Oyster salad 



Salad — Dressings- 



With each salad given above; also 
Extra dressings — 
Boiled dressings 
Mayonnaise dressings 
French dressings 
Thousand island dressing 
Cream dressings 
Cheese with salads 
Garnishing salads 



Making Salads 



Authorities say that the term salad 
is applied to certain cold dishes com- 
posed either of meat, fish or vegeta- 
bles, which for generations have been 
served with a mixture of oil and vine- 
gar, or oil, egg and vinegar. The oil 
furnishes the fatty matter for the 
meal, and being purely vegetable is 
more wholesome than the ordinary 
animal fats. (Please notice this and 
"save the fat" by using all the vege- 
table oils you can in their place). 

A mixture of fruits with mayon- 
naise dressing, served -as a salad, is, 
according to Mrs. Rorer, "unsightly, 
unpalatable and a little nauseating." 
One cannot think of anything more 
out of keeping than white grapes in 
a thick mayonnaise. The simple, so- 
called French dressing is delicate and 
most worthy of recommendation. Over 
lettuce, cress or celery it makes a 
palatable and wholesome dinner salad, 
and one in which children can be 
freely indulged. Such fruits as ap- 
ples, pears, cherries and pineapples, 
mixed with celery or lettuce, with 
French dressing, make an agreeable 
(and inexpensive) dinner salad. A 
simple salad should be seen on every 
dinner table 365 times in the year. 
Persons living in the country or in 
the outskirts of towns can without 
cost always pick sorrel, long dock, 
dandelions and lambsquarter, and the 
vegetables from our war gardens are 
now always with us. Besides all our 
canned vegetables, and those we can 
use cooked, parsley is green the year 
'round. Cabbage, celery and onions 
are ready at any time. I have green 
cucumbers, lettuce and beans and ripe 
tomatoes out in the garden as I write 
(November 12). There is no reason 
why we of the warm, fertile Willam- 
ette valley should not have salads 
from our own war gardens the year 
'round, and a salad is far superior to 
a dessert as the closing of a dinner. 
"The happiest closing to a real good 
dinner is a crisp salad, well dressed, 
s^rvpd with a bit of cheese and bread 
and butter or toasted cracker." 

The green vegetables contain the 
salts necessary to the well-being of 
our blood, and oil is an essential and 
important food. The garlic and vine- 
gar aid in the digestion and assimi- 
lation of other foods, but we must be 
very careful in the use of garlic. It 
should never be served cut up in a 
salad, but in one bottle put a few 
cloves of garlic and cover with vine- 



gar, in another some celery seed cov- 
ered with vinegar, or mint in vinegar, 
etc., and use this vinegar for salads. 

In making salads the materials 
must be carefully washed in very cold 
water and shaken dry in a wire bas- 
ket, or wiped with soft cheesecloth, 
or the dressing will not blend proper- 
ly. Never cut lettuce with a knife — 
pull it apart with the fingers. 

The ideal way to mix a French 
salad is at the table. Just before 
serving sprinkle the salt and pepper 
over the crisp green vegetables, then 
pour over the required quantity of oil 
and turn or toss with the fork and 
spoon until every piece is evenly cov- 
ered. Now add the vinegar and toss 
and turn again until the whole is 
evenly distributed, and serve at once. 
The old Spanish proverb expresses the 
salad ideal of many generations: "A 
spendthrift for oil, a miser for vine- 
gar and a madman to stir it up." 

As a general rule, meat salads are 
the best with mayonnaise, vegetables 
with French dressing, though there 
are exceptions. Of course, meat sal- 
ads have a decided food value, and 
in a luncheon take the place of the 
meat. I feel that I was too critical 
of Mrs. Jones' fish salad yesterday, 
but the news just now from Russia 
makes one feel pessimistic, though 
some women do not seem to have 
realized yet that we really are at war. 

Storagre of "Vegetables. 

Carrots and Beets — Dig before hard 
frost. Buried in sand will keep until 
spring (we use children's sand box). 

Parsnips — Leave in ground; frost 
improves flavor. 

Cabbage — Place in cool part of 
basement, stems up. 

Pumpkins, Hubbard Squash — Store 
in dry, medium warm place in base- 
ment. 

Onions — Dark, dry, cool place in 
basement; will keep all year if sorted 
in spring. 

Potatoes — Dry, cool, dark bin in 
basement. — Mrs. John Oatfield, Mil- 
waukie, Or. 

Serving Green "Vegetables. 

Washing must be very thorough; a 
little salt or bicarbonate of soda helps 
to bring small insects to surface of 
water. 

Their real benefit lies in being al- 
ways on our menu and not served 
with too much dressing or seasoning. 



The Woman's Page Is One of the Crowning 
Achievements of The Telegram 



TELEGRAM CONSERVATION COOK BOOK. 



Cucumbers, Tomatoes — Peeled; serve 
with mayonnaise or French dressing. 

Cabbage— Shredded or chopped — 
slaw or combination. 

Radishes, Green Onions, Celery — As 
relishes or in combination. The latter 
is good when blended cream cheese is 
filled in the cavities. 

Pepper Cress, Water Cress, Lettuce 
— Each a complete salad or in combi- 
nation, as garnish; cress is best 
"dressed" at the table, as it wilts. 

Salad Combinations. 

Salmon — Celery, potatoes, eggs, 
pickles. 

Apple s — With grapes, cabbage, 
pickled beets, nuts. 

Cabbage — With celery, nuts, pi- 
mento. 



Cabbage — With celery, nuts, apples, 
pickles. 

Potato — Onion, egg, lettuce. 
Lettuce — Bananas, peanuts. 
Grapes — Almonds, cherries. 



Lettuce — Eggs 
sliced radishes. 

Shrimp — Celery, 
green pepper. 

Tomato — Peas, 



asparagus 



tips, 



cucumber, orange, 
celery, cucumber, 



string beans, onions. 

Apples — Celery, nuts, cheese, pi- 
mento. 

Lobster — Shrimp, crab, French peas, 
pimento. 

Orages — -Dates, nuts. 

Apples — Celery, pineapple, pimento, 
raspberry. 

Cherry — Walnuts, celery. — Mrs. J. L. 
Ringo, 790 East Ankeny street. 



Combination Vegetable Salads 



Here are some salads, most of 
which you will see are very inexpen- 
sive — particularly as most of the in- 
gredients we have from our war gar- 
dens at home, so they do not cost us 
any money to buy them. These are 
also the most wholesome kind of sal- 
ads, giving the crisp green vegetable 
"naturally" with wholesome dress- 
ings. The price estimates are for the 
purpose of comparison of the cost of 
one recipe with another. 

Fresh Vegetable Salad. 

The following is a recipe that 
makes an excellent mixed vegetable 
salad: 

Cost. 

6 tomatoes $0.0800 

1 small head cabbage 0200 

1 small bunch celery .0500 

1 small sweet pepper 0200 

Lettuce 0200 

Parsley (in garden) 0000 

Paprika 0031 



Cost .$0.1931 



Salad Dressing. 



1 egg 

% cup vinegar 

1 t cornstarch 

% t mustard 

% t salt 

% c cream 

% c sugar 

Gas, 15 minutes, to cook. 



Cost. 
.$0.0400 
. .0125 
, .0005 
. .0021 
. .0001 
. .0500 
. .0104 
. .0029 



Cost of dressing $0.1185 

Cost of salad 1931 

Total $0.3116 

Serves six people at about 5 cents 
each. 

To prepare, cut skinned tomatoes in 
halves, placing two halves on each 
plate on lettuce leaves, shave cabbage 
fine and mix with celery and pepper, 
both cut fine. Blend with the pre- 



pared dressing and put over salted 
tomato halves. Garnish with parsley 
and a sprinkling of paprika. 

To prepare the dressing beat 1 egg 
and add % cup vinegar and % cup 
water. Put to cook in double boiler. 
Stir and when hot add 1 Uaspoonful 
cornstarch and Vi teaspoonful mus- 
tard, rubbed smooth with water; also 
% teaspoonful salt. Cook until thick. 
When cold add % cup cream and % 
cup sugar. Blend with prepared vege- 
tables. — Mrs. L. R. Marvin, 197 East 
Seventy-fifth street North. 

Mixed Salad (Vegetable). 

Cost. 

Lettuce, % head $0.0250 

Diced cooked beets, % cup 0130 

Sliced cooked carrots, % cup.. .0075 
Lima beans, % cup 0375 

Cost $0.0830 

French dressing — 

3 T Wesson oil $0.0171 

1 T vinegar 0016 

li t salt 0001 

% t pepper 0020 

% t paprika 0031 

1 t onion juice 0010 

Serves six at cost of $0.1248 

Salad as above 0830 



Total cost $0.2078 

Lettuce should be washed, dried and 
placed in a cool place for at least two 
hours before serving. The vegetables 
may be those left from a previous 
meal and the combinations are end- 
less. My rule is to use what I have 
on hand and arrange as artistically 
as may be on the lettuce leaves, pour- 
ing over them the dressing just be- 
fore serving. As the vegetables are 
"leftovers," I have omitted cost of 
cooking them. — Mary G. Morrison, 752 
Montgomery Drive. 



SALADS. 



Combination Vegetable Salad. 

Cost. 

1 head lettuce $0.0500 

1 dozen radishes 0200 

V2 can French peas 1000 

Tomatoes, 3 medium 0400 

Total $0.2100 

Salad Dressing. 

Cost. 

% cup thick sour cream $0.0750 

3 T Wesson oil 0171 

1 T vinegar 0016 

Vz t salt 0001 

1 t sugar 0009 

14 t white pepper 0021 

% t paprika 0015 

Cost of dressing- $0.0983 

Vegetables 2100 

Total cost for six is $0.3083 

Or 5 cents each. 

This salad dressing is delicious and 
serves as a very useful way of using 
up a little cream which may have 
soured. The bowl should be rubbed 
with a piece of onion, then the ingre- 
dients added, in order named, thor- 
oughly mixing with egg beater. 

Lettuce must be washed and thor- 
oughly dried, kept in cool place to be- 
come crisp. Radishes are washed and 
sliced. Tomatoes peeled carefully 
without the use of hot water to con- 
serve their flavor. Arrange peas in a 
mound on lettuce leaves, arrange to- 
matoes, sliced, around peas and gar- 
nish the whole with sliced radishes. 
Pour on dressing just before serving. 
■ — Dr. B. M. Wickstrom, 752 Montgom- 
ery Drive. 

Combination Salad. 

Cost. 
6 medium-sized tomatoes $0.1000 

2 rather small cucumbers 1500 

6 radishes 0500 

% green sweet peppers 0150 

French salad dressing 0261 

About 4 cupfuls cost $0.3411 

Or 8% cents per cupful. 

(These prices are estimates and 
may not be exactly accurate). 

Arrange the salad on individual 
plates. Slice the tomato on a lettuce 
leaf, then add 1-3 of a cucumber, 
sliced. Slice the radishes, but do not 
peel. Arrange the sliced radishes 
over the tomato and cucumber. Chop 
the half of a sweet green pepper, tak- 
ing care that it is a sweet pepper, and 
sprinkle V2 teaspoonful of the 
chopped pepper on top of the other 
vegetables. Over this pour a table- 
spoonful of the French salad dressing. 
It is particularly important that the 
vegetables shall -be in good condition 
and that the cucumber and radishes 
shall be crisp and tender. If some- 
what wilted, immerse them in cold 
water for a half hour or more. — M. 
M. G. 



Every Day Salad. 

Cost. 

4 heads lettuce $0.1000 

4 medium size onions 0300 

1 bunch celery 0500 

3 green peppers 0200 

1 lb. tomatoes 0500 

Parsley from garden 0000 

Ye c Wesson oil 0453 

1 T vinegar 0016 

% t salt 0001 

% t cayenne 0010 

Serves 10 at cost of $0.2780 

Or about 2% cents each. 

Wash lettuce, onions, celery, pepper 
and parsley in cold water. Plunge 
tomatoes in hot water so as to re- 
move skins; then let stand in cold 
water until used. Shred lettuce, chop 
onions, peppers, celery in rather 
coarse pieces and add to the lettuce. 
Serve in salad dishes. Lastly add sev- 
eral slices of tomato and garnish with 
parsley. Pour the following dressing 
over each dish: 

French Dressing. 

Mix oil and vinegar, salt and cay- 
enne in the usual proportions. Set in 
cool place until ready for use. This 
is a plain salad, easily made, and can 
be served with any meat course. — 
Mrs. Theodore Anthony, 588 Petty- 
grove street. 

Macedoinc Salad. 

Cost. 

1 c diced carrots $0.0150 

Vz c diced potatoes 0050 

1 c string beans 1000 

x k c diced sweet potatoes 0050 

% c diced turnips 0063 

% c French dressing 0400 

Four cupfuls cost $0.1713 

Or 4% cents per cupful 

Cook the vegetables separately, 
adding salt toward the last of the 
cooking. When cool, cut into %-inch 
cubes. Canned beans may be used if 
fresh ones are not obtainable. They 
should be cut into %-inch lengths. 
Vegetables other than those men- 
tioned may be used. Cauliflower. 
beets, peas, celery, etc., may be sub- 
stituted if desired. Two or three 
vegetables only may be used; mix the 
vegetables with the French dressing. 
Garnish the salad with lettuce leave3. 
— M. M. G. 

French Salad. 

1 pint cold diced potatoes $0.0200 

y 2 c dried cucumbers 0500 

% c diced radishes 0500 

% c grated onion 0042 

1 c cream salad dressing 0955 

1% t salt 0005 

1 c celery 0143 

About 5% cupfuls cost $0.2345 

Or 4 1-6 cents per cupful. 

Cook the potatoes in boiling, salted 
water. When cold cut into %-inch 
cubes. Peel the cucumber, cut into 



TELEGRAM CONSERVATION COOK BOOK. 



small cubes and throw into cold wa- 
ter until ready for use. Prepare the 
radishes in the same way. If the 
radishes are very tender the skin may 
be left on to give a bit of color to 
the salad. Chop the celery quite fine, 
remove the vegetables from the wa- 
ter and dry upon clean towels. Add 
them to the potatoes. Add the grated 
onions (the onion may be omitted) 
and mix all the ingredients with the 
cream dressing. Garnish with crisp, 
tender lettuce and red radishes with 
the skin trimmed back from the root 
end in such a way as to represent a 
blossom. — M. M. G. 

Light Salad. 

Equal parts chickweed and pepper 
grass. "Wash well and serve with oil, 
salt and vinegar. — Mrs. Turner, Cor- 
vallis, Or. 

Baked Bean Salad. 

Cost. 

2 cups baked beans $0.0500 

1 c ripe tomatoes 0332 

3 T vinegar 0048 

6 T Wesson oil 0342 

% t mustard 0014 

y 2 t onion juice 0001 

1 t salt 0003 

% t pepper 0042 

1 t tobasco sauce 0032 

2 sliced tomatoes 0200 

Cost to serve six people $0.1514 

Or 2 y 2 cents each. 

Mix the dry ingredients together, 
then add the onion juice and liquids. 
Pile the beans on lettuce leaves and 
garnish with sliced tomatoes. Pour 
over all the dressing. — Mrs. G. Spen- 
cer, 1260 East Davis street. 

Cabbage Salad. 

% head of solid cabbage $0.0500 

(Washed and chopped fine) 

Boiled Salad Dressing. 

Cost. 

Cabbage, as above $0.0500 

Vz c top milk 0134 

Vz c vinegar 0125 

1 egg 0417 

1 t salt 0003 

1 t mustard 0083 

2 T sugar 0052 

1 R T butter (2 T) 0312 

Ys t cayenne pepper 0010 

1 t flour 0003 

Gas, 15 minutes 0029 

To serve six people $0.1668 

Or 2 5-6 cents each. 

Beat the egg well, add the salt, 
mustard, sugar and flour and mix 
thoroughly. Add to this mixture the 
vinegar and butter and cook over hot 
water until it thickens, stirring con- 
stantly. Remove from stove, let cool, 
then add the rich milk slowly and 
blend well together. Pour it over the 
prepared cabbage, stirring well with 
a silver fork. Serve on lettuce leaves, 
adding a dash of cayenne pepper to 



each portion. — Mrs. H. G. Thyng, 326 
East Mohawk street, St. Johns. 

(This is surely as economical and 
wholesome a salad as we have had. 
The cost is no measure of real food 
value in any of our food. We labor 
to acquire an appetite for costly and 
indigestible food.) 

Perfection Cabbage Salad. 

Cost. 

1 envelope gelatine $0.0375 

y 2 c cold water 0000 

V2 c mild vinegar 0125 

1 pint boiling water 0000 

1 t salt 0003 

lc(y 2 lb.) finely shredded cab- 
bage 0088 

1 T lemon juice 0260 

% lb. sugar (% cup) 0208 

1 lb. celery cut in small pieces .0667 
\i can sweet red peppers finely 
cut 0375 

Cost $0.2101 

Mayonnaise Dressing. 

Cost. 
1 cup Wesson oil $0.0906 

1 egg 0500 

2 T lemon juice 0260 

y 2 t salt 0002 

% t paprika 0031 

% t mustard 0042 

Cost of dressing $0.1741 

Cost of salad 2101 

Total cost $0.3842 

Soak the gelatine in cold water five 
minutes, add vinegar, lemon juice, 
boiling water, sugar and salt. Strain 
and when beginning to set add re- 
maining ingredients. Turn into a mold 
and chill. Serve on lettuce leaves 
with mayonnaise dressing, or cut in 
dice and serve in cases made of red 
or green peppers, or the mixture may 
be shaped in molds lined with pimen- 
toes. A delicious accompaniment to 
cold sliced chicken or veal. Entered 
for second prize by Mrs. M. C. Thron- 
son, 790% East Morrison street. 

(I'm afraid this salad is too expen- 
sive for an economy contest, as ours 
all are.) 

Peanut-Cabbage Salad. 

Cost. 
1 head cabbage $0.1000 

1 pint peanuts 1000 

2 t salt 0005 

y 2 pint mayonnaise 1525 

Serves six people for $0.3530 

Or le «•..■« than 6 cents enr-Vi. 

Se 1, ct a head of cabbage having 
some loose outer leaves. Open up 
outer leaves very carefully and with 
sharp knife cut out as much cabbage 
as you need for salad for your fam- 
ily, leaving enough of the outside to 
make a solid dish. Chop the part 
taken out fine, add to it the peanuts 
which have been shelled and ground. 
Mix well with a silver fork, salting 
a little. Add the mayonnaise and mix 



SALADS. 



197 



well. Then return the mixture to the 
cabbage dish, arranging; the leaves as 
prettily as possible. If any come off 
the leaf can be pinned back with a 
wooden skewer. Keep in a cool place. 
Serve on a plate surrounded by pep- 
per grass or parsley and dish at the 
table. — Mrs. Kittie Goodall Turner, 
Corvallis, Or. 

Carrot Salad. 

To make a good-sized dish six 
good-sized carrots, cleaned and 
scraped and chopped very fine. One- 
half pound English walnuts, also 
chopped fine. Add a very little salt. 
For dressing - use mayonnaise. This is 
a fine salad without meat. — Mrs. L. A. 
Jackson, Cornelius, Or. 

Celery and Nut Salad. 

Cost. 

1 bunch celery hearts $0.0143 

Lettuce 0500 

8 apples (medium size) 0800 

1 c walnuts 1250 

Total cost of salad $0.2693 

Dressing- — Cost. 

1 t mustard $0.0083 

2 T sug-ar 0312 

1 t flour 0003 

1 t salt 0003 

1 egg (beaten) 0400 

1-3 c vinegar 0083 

% c hot water 0000 

1 T lump butter (size walnut) .0156 

Cost of dressing- $0.1040 

Cost of salad 2693 

Total cost $0.3733 

Mix dry ingredients, add the egg, 
then vinegar and hot water. Boil un- 
til it thickens, then add butter. This 
dressing made with water instead of 
cream will not curdle, and is rich and 
creamy.— Mrs. W. S. Brackenridge. 
270 V 2 Ross street. 

(Please remember to write only on 
one side of the paper, if only a few 
words. This salad dressing is surely 
economical and seems very good.) 

Cheese and Nut Salad. 

Cost. 

1 cream cheese $0.1000 

V2 c cream 0500 

1 T onion juice 0016 

V 2 c English walnut meats 0625 

1 t salt 0003 

V 2 t white pepper 0041 

2 T vinegar 0032 

y 2 c Wesson oil 0453 

1 glass gooseberry jelly 1000 

Six persons, 5%c each $0.3670 

No fuel. 

Work cheese with cream and sea- 
son with part of salt and pepper and 
all of onion juice. Mix oil, vinegar, 
salt and pepper well for French 
dressing. Slice gooseberry jelly; pile 
cheese over it and put dressing on 
and sprinkle walnuts over top. — Mrs. 
J. B. McCreary, 8 East Buffalo street. 



Cucumber Salad. 

Fish should be accompanied by cu- 
cumber salad whenever possible. The 
sugar is an important ingredient in 
the dressing of this salad. 

Peel and slice thin four medium 
sized cucumbers; put in a deep plate 
and sprinkle over slices a tablespoon- 
ful of salt. Press down tightly with 
a plate and allow to stand one hour. 
Then place the cucumbers in a clean 
napkin and squeeze out all the juice. 
Place in a salad bowl and mix well 
with the following dressing: A large 
onion chopped fine, a tablespoonful of 
best vinegar, a tablespoonful of olive 
oil, a tablespoonful of sugar, half a 
teaspoonful of pepper, Vs teaspoonful 
of salt. Mix thoroughly and serve at 
once. — A California Reader. 

Egg Lily Salad. Cost. 

4 eggs $0.2000 

4 t mustard 0332 

% t salt 0001 

% t pepper 0010 

4 t vinegar uuzi 

4 t butter 0128 

Lettuce, 4 leaves 0001 

Gas, 10 minutes -0019 

Cost to serve four persons. . .$0.2542 

Or 6 1 ! cents each. 

Boil the eggs hard; crack the shells 
and drop in cold water; when cold 
peel off the shells; cut narrow strips 
from the small end, very nearly to 
the large end of the whites; remove 
the yolks and rub each yolk with one 
teaspoonful .butter, 1 teaspoonful 
vinegar, 1 teaspoonful mustard and 
the salt and pepper. Form this mix- 
ture into balls and put back in the 
whites, which may be spread open as 
the petals of a lily, or pressed around 
the ball, as a lily bud. Serve on let- 
tuce leaves with your favorite salad 
dressing. 

This is a delightfully attractive and 
substantial salad for a luncheon, and 
very easy to make. Everyone likes 
it, and I have found that men who 
never touch any other kind of salad 
are very fond of this. 

Your "kitchen" is very helpful, and 
I have adopted many of the recipes. 

Boiled Salad Dressing. 

Mrs. Ott says: Here is my favorite 
inexpensive cooked salad dressing to 
be served with "Egg Lily Salad." It 
keeps indefinitely. Cost 

1 c hot water $0.0000 

% c vinegar 0125 

14 t butter 0008 

6 t sugar 0054 

% t mustard 0021 

1/2 t salt 0001 

Vs t pepper 0010 

4 t cornstarch (level) 0020 

2 egg yolks (equals 1 egg) 0400 

Gas, 5 minutes .0009 

Cost for 1 pint $0.0641 

Cost per cupful, 3 cents. 

— Mrs. O. T. Ott. 



198 



TELEGRAM CONSERVATION COOK BOOK. 



Peas and Celery Salad. Cost. 

1 can peas $0.2000 

iy 2 c chopped celery 0214 

1 c cream dressing- 0955 

1 onion (%c) 0084 

1-3 t salt 0001 

About 5 cupfuls cost $0.3254 

Or 6V2 cents per cupful. 

Drain the juice from one can of 
peas, wash, drain again, add to the 
peas the grated onion, salt and 
chopped celery. Mix all with the 
cream dressing, scant measure, and 
garnish with lettuce. — M. M. G. 

Minnehaha Salad. .-, . 

1 „ Cost. 

1 can of peas $0.2000 

% c cheese 0375 

1-3 c of sweet pickles 0300 

2 T minced onions 0032 

„ Cost $0.2707 

Dressing, y 2 recipe given below .0743 

Cost to serve eight people.. .$0.3450 
Cost per person, 4% cents. 

Mayonnaise Dressing. 

... Cost. 

1 c Wesson oil $0.0906 

1 ?&& 0400 

1 t salt 0003 

1 t mustard 0083 

V 2 t paprika 0062 

2 T vinegar 0032 

Total $0.1486 

Mix dry ingredients, add egg, then 
vinegar and oil alternately, beating 
vigorously with egg beater. — Mrs. G. 
Spencer. 

Drain the peas carefully, cut the 
cheese in small cubes, slice the 
pickles, then add the minced onions. 
Mix all together well with mavon- 
naise dressing. Take a medium-sized 
cabbage (I didn't list this, as I save 
and cook with the part I cut out), and 
cut out the heart. Put salad in this 
and place on chop plate. Garnish 
with geranium leaves and red blos- 
soms. Serve from this into individual 
salad plates at the table. — Mrs G 
Spencer, 1260 East Davis street. 

Potato Salad. 

iv Cost. 

2 lbs. potatoes $0.0400 

2 onions 0200 

3 eggs, cooking '.'.'.'.'. !l200 

1 T sal * 0008 

1 t pepper 0083 

l egg for dressing 0400 

1 c vinegar 0250 

1 t made mustard .0028 

3 T sweet cream 0200 

Gas to cook potatoes 0070 

Cost to serve eight persons. .$0.2839 
Or 3% cents each. 



Take the yolk of the raw egg and 
stir into it the mustard. Beat into 
this the cream, drop by drop, add half 
cupful of strong vinegar and the 
white of the egg beaten to a froth. 
If needed for night, make at noon. 
Slice the potatoes; then add the hard- 
boiled eggs, also sliced thin, and chop 
the onions. Put them in a salad bowl 
with the salt and pepper. Pour the 
dressing over all. — Mrs. G. Spencer, 
1260 East Davis street. 

Potato Salad. 

Cost. 

4 pounds potatoes $0.0800 

1 large onion 0167 

y 2 c vinegar 0125 

1 t salt 0003 

2 t lard 0104 

2 T thick cream 0066 

Gas. 20 minutes 0038 

Serve 6 people, cost $0.1303 

Take small potatoes, boil in jack- 
ets, peel and slice. Add onion chopped 
fine, salt and pepper, then the hot 
lard. Mix, then add vinegar and 
cream. 

A Substitute for Potato Salad. — 
Peel and boil potatoes whole. Let each 
person cut up or dice and season 
with salt and pepper to suit his or 
her own taste. Have a dressing made 
of vinegar and horse radish (use 
plenty of vinegar in making dress- 
ing). Let each person use dressing 
to suit taste. — Mrs. Nat Smythe. 

Tomato and Celery Salad. 

Scald and peel solid tomatoes of 
equal size and take from the stem end 
part of the pulp. Chop into half incn 
pieces crisp white celery and sweet 
peppers. Mix thoroughly with French 
dressing, and put in the tomatoes. 
Serve on lettuce leaves with French 
dressing. Let the stuffing rise abov> 
the tomato. — M. M. G. 

Salad in Tomato Caps. 

Cost. 

6 tomatoes (2c) $0.0664 

iy 2 c dried cucumbers 1500 

1 c cut celery 0143 

1 c diced apples 0200 

1 c cream dressing 0955 

1 t salt 0003 

6% cupfuls cost $0.3465 

Or 5 1-3 cents per cupful. 

Select firm, well-shaped tomatoes. 
Cut off the stem, and remove the pulp. 
Prepare the cucumbers, celery and ap- 
ples. Mix with these vegetables the 
tomato pulp and then with the cream 
dressing and the salt. Fill the tomato 
cups with this. — M. M. G. 



Phone Your Want Ads to The Telegram- 
Broadway 200, A 6701 



SALADS. 



199 



Tomato Salads. 

Scald and peel firm tomatoes, cut 
a thin slice from the stem end, and 
remove the seeds and some of the 
pulp. Sprinkle the inside with salt, 
invert, and leave until needed. Mix 
chopped nuts with an equal quantity 
of half cooked asparagus tips and one- 
half the quantity of finely cut celery 
moistened with dressing and a tea- 
spoon of chopped chives. Serve on 
lettuce with French dressing - . — M. M 
G. 

Tomato and Cauliflower Salad. 

Scald and peel firm tomatoes and 
cut into quarters. Arrange them in a 
circle on lettuce leaves, with a flow- 
eret of cold cooked cauliflower, which 
has been marinated for half an hour 
in French dressing between the quar- 
ters. Serve with a cream dressing. — 
M. M. G. 

Tomato and Cheese Salad. 

Scald and peel firm tomatoes. When 
cold, cut in six sections which re- 
main joined at the stem end. Mix a 
cream cheese with enough spinach ex- 
tract to color to a delicate green, mold 
into balls the size of marbles arid put 
three balls in center of each tomato. 
Serve with French dressing. 

Stuffed Tomatoes. 

Take nice, round, ripe tomatoes; 
peel and hollow out top enough to 
hold chopped onions and green pep- 
pers, salted; mix with a little mayon- 
naise, fill hollow and serve on lettuce 
leaf with mayonnaise dressing and a 
dash of paprika on top. — Mrs. F. L. 
Finch. 

Frozen Tomato Salad. 

Cost. 

1 qt. tomatoes $0.1328 

1 chopped onion 0075 

1 chopped green pepper 0100 

1 bay leaf 0005 

4 whole cloves 0030 

1 stalk celery 0065 

1 t salt 0003 

Vz t pepper 0042 

Gas, V 2 hour 0057 

Mayonnaise 2500 

Will serve 12 for $0.4105 

Or 3V 2 cents each. 

Cook all together for y 2 hour. Run 
through sieve and set aside to cool. 
When cool put in freezer and when 
about half frozen add I cup mayon- 
naise. Serve on lettuce leaves and 
add one teaspoon mayonnaise to top 
off each portion. — Agnes Rhorer, 1107 
West Fourteenth, Vancouver, Wash. 

Jellied Tomato Salad. 

Soak half a box of vegetable gela- 
tine in a cup of warm water until 
dissolved; when cold add it to one 
pint of well seasoned tomato sauce 
and stir until it begins to set. Pour 
into a wet border mold and leave until 



set. Turn it out on a dish, cut celery 
into one-inch lengths, mix it with 
cream dressing and put in the center 
of the mold. Serve with small lettuce 
leaves around the dish. (A favorite 
salad to serve with any white fish.) 

Jellied Tomato and Cucumbers. 

Make the tomato jelly as above and 
put in a cool place until firm. Chop 
four large cucumbers rather fine and 
mix them with four tablespoonfuls of 
French dressing. Turn the jelly on a 
dish when set, and fill the center with 
cucumbers. Serve with cheese dress- 
ing and garnish with lettuce or cress. 
— M. M. G. 

Tomato Jelly Salad. 

Cost. 
1 pint tomatoes $0.0664 

1 t salt 0003 

% t pepper, white 0041 

2 t chopped onion 0020 

1 oz. gelatine 0500 

1 c sour cream 0500 

1 egg 0600 

V2 T mustard 0041 

1 lemon (juice of 1) 0250 

Heart of endive or lettuce, one 

head 0500 

Fuel, fir wood, V2 time, V2 hr. . . .0102 

Serve.-- 6 at a cost of $0.3221 

Or 5 1-3 cents each. 

Cook together for one-half hour the 
tomatoes, onion, half the salt and 
pepper, strain and add gelatine, which 
has been soaked in cold water. Pour 
into after dinner coffee cups that 
have been rinsed in cold water and 
set away to cool and harden. Turn 
out on endive or lettuce leaves. Pour 
over it sour cream dressing and serve. 

Macaroni Salad. 

Mrs. Dittmar says: "I am sending 
in three of our favorite salad recipes." 

Cost. 

2 c macaroni $0.0500 

2 T onion 0020 

2 T green pepper (20c lb.) 0128 

1 T red pepper (20c lb.) 0064 

1 T salt 0008 

Wood fuel, y 2 hr. (% use) 0085 

$0.0805 

Mayonnaise Dressing. 

Cost. 

1 c Wesson oil $0.0906 

1 egg 0500 

1 t salt 0003 

% t paprika 0031 

Juice of 1 lemon 0250 

Cost of dressing $0.1690 

Cost of salad 0805 

Total cost for four people. . .$0.2495 

Or 6 cents each. 

Boil macaroni in plenty of water, 
adding 1 T salt. When done drain, 
let cold water run over, then drain 
thoroughly. Chop onion and red and 



200 



TELEGRAM CONSERVATION COOK BOOK. 



green peppers very fine. Put maca- 
roni in a bowl, add onion and peppers, 
pour over part of the dressing and set 
aside to get very cold. When ready 
to serve put remaining dressing over 
the top, sprinkle over top some fine 
chopped parsley and garnish with a 
few sprigs of parsley. This amount 
will serve four and is so hearty that 
you will need neither potatoes nor 



meat at the same meal. — Mrs. M. E. 
Dittmar, 971 E. Taylor St., city. 

Sour Cream Dressing. 

Beat 1 cup sour cream, 1 egg, re- 
mainder of salt and pepper and mus- 
tard together until light. Set bowl in 
vessel of boiling water until creamy; 
add lemon juice. — Mrs. J. B. McCreary, 
78 E. Buffalo st., city. 



Fruit Salads 



Fruit Salad. 

Cost. 

2 apples ....• $0.0200 

3 bananas 0625 

1 celery heart 0143 

2 c walnuts ( % lb. chopped) .. . .1250 
Pineapple (canned) about . l / 2 . . .1000 

Durkee's salad dressing 1500 

Lettuce 0500 

Cost •. $0.5218 

Cut apples, celery and walnuts in 
small pieces and slice bananas. Mix 
all together and lay on lettuce leaves 
forming a mound. Cut pineapple 
slices in halves and place all around 
the mound. Pour salad dressing over 
the mound, hit-and-miss fashion and 
serve. — Mrs. Jones, 3922 Forty-eighth 
street Southeast. 

Any other salad dressing will do 
as well, but I prefer Durkee's. 

(Mrs. Jones does not say how many 
her recipes serve, but the first one 
might serve five people at a cost of 10 
cents each, and the second one six peo- 
ple at nearly 9 cents each just for 
salad. While we are in the grip of 
this terrible war, with our national 
future looking as dark as it does 
just now, it seems to me we should 
put such high priced recipes aside, 
and cook as economically as we pos- 
sibly can, and yet keep our families 
in good health. Now, if ever, we 
should "eat to live" — not "live to 
eat." Think of those dear mothers' 
boys in the trenches and what even 
50 cents worth of some litle comfort 
would be to them!) 

Fruit Salad. Cost 

1 can pineapple $0.2000 

2 oranges 0500 

3 large bananas 0500 

3 large apples 0300 

%, c walnut meats 0937 

Lettuce leaves 0250 

1 pt. whipping cream 4000 

Salad Dressing — 
1 T flour 0009 

1 egg 0500 

2 T melted butter 0312 

2 T lemon iuice (1 lemon) 0260 

U, t salt 0001 

V<> c sugar 020S 

Paprika 0016 

Gas, 15 min 0029 

Serves 10 people for $0.9822 

Or 9 4 5 cents each. 



To make the dressing, rub flour 
smooth in a little cold water, over 
which pour one-half cup boiling water 
slowly and cook until thick and 
smooth, stirring constantly. Let cool. 
Beat egg thoroughly, add two table- 
spoonfuls melted butter, and two ta- 
blespoonfuls of lemon juice and one- 
quarter teaspoonful salt. Cook smooth 
in double boiler, stirring constantly. 
Cool and beat two mixtures together, 
adding sugar and a little paprika. 
When ready to pour over fruit add 
one-half pint whipping cream beaten 
stiff. To prepare fruit, shred pine- 
apple and dice oranges and place in 
colander that juice may drip off. Slice 
bananas and chop apples and walnut 
meats. Mix all together, reserving 
half of chopped nuts to use as gar- 
nish. Place lettuce leaves on salad 
plates and then put on fruit mixture 
blended well with the dressing. Use 
the other one-half pint whipped cream 
over top and sprinkle with walnut 
meats. A couple candied cherries and 
a little candied orange peel on each 
dish improves taste as well as looks. 
Save juice from oranges and pine- 
apple and by adding to cold tea with 
lemon juice and sugar you will have 
a delicious drink. — Mrs. L. R. Marvin, 
197 East Seventy-fifth street North. 

(This is far too expensive.) 

Fruit Salad. 

Cost. 

1 sour, 1 sweet apple $0.0200 

1 sour, 1 sweet orange 0500 

1 c minced celery 0143 

1 banana 0200 

lc chopped walnut meats 1250 

1 c sour cream 1500 

1 egg white ( V 2 egg) 0250 

1 lemon (juice) 0167 

1 c Wesson oil 0906 

It salt 0003 

V 2 t white pepper 0041 

1 lb. white grapes 1000 

Serves 6 people at cost of... $0.6160 

Or 10 cents each. 

Peel fruit and cut into small pieces 
(keeping orange skins in thirds); cut 
celery also in cubes; scald nuts, rub 
off outside skins and chop; stir all 
together lightly with silver fork, so 
as to keep pieces whole. Part of the 
salt and pepper may be added to this 
instead of using it all in the dressing. 



SALADS. 



201 



Put this in the prepared orange skins, 
which are placed on small plates and 
grapes arranged around the base of 
oranges. The following dressing is 
piled high and a few grapes top the 
whole: 

Dressing. — Stir the cup of cream 
with silver fork; add little oil at time 
and a few drops of lemon juice care- 
fully to prevent curdling, until all is a 
creamy mass. Now take egg beater 
and beat in the white of egg and add 
salt and pepper. This will stand a 
more generous seasoning. — Mrs. J. B. 
McCreary, 786 Buffalo street, city. 

(Mrs. McCreary made a mistake in 
her pricing, and thought her recipe 
cost only 6 cents instead of 10 cents 
per portion. This recipe, though de- 
licious, is far more expensive than 
Mrs. Jones' of yesterday, as Mrs. 
Jones' fish recipe had rather more 
food value. Remember this is an 
economy contest.) 

Fruit Salad. 

Cost. 

4 bananas at 20c dozen $0.0666 

3 apples at 6 lbs. for 25c 0300 

3 oranges at 30c a dozen 0750 

1 bunch celery 0500 

1 c walnut meats 1250 

Total $0.3466 

Dressing. Cost. 

3 T butter at 48c lb $0.0450 

1 T flour 0099 

% c milk 0201 

2 T sugar 0052 

3 eggs 1200 

l A t salt 0001 

V* t pepper 0021 

% c vinegar 0062 

1 c whipped cream 2000 

Gas, 5 minutes 0010 

Total for dressing $0.4006 

For salad 3466 

Cost for 12 people $0.7472 

Or 6 14 cents each. 

Heat the butter, flour, milk and 
sugar, and when thick add three egg* 
beaten separately. Put in the salt, 
vinegar and pepper, and, lastly, the 
cream. Do not boil the cream. — Mrs. 
F. W. Kruse, 131 y 2 East 18th st., city. 

Fruit Salad. Cost. 

1 orange $0.0208 

1 apple tart 0200 

1 banana 0208 

6 walnuts 0500 

Vz cup whole raisins 0375 

2 tender stalks celery 0126 

2 t salt 0006 

1 T sugar 0026 

"War mayonnaise" dressing... .0484 
1 bunch lettuce 0500 

Cost of salad with dressing. .$0.2633 
Dice fruit and celery, soak raisins 
a couple of hours before using; chop 
walnuts, add dash salt and sugar, mix 
with "war mayonnaise" and serve on 
lettuce leaves. I enjoy your page 



very much and have found some dandy 
recipes. 1 am not sure of my prices. — 
Mrs, F. L. Finch, 742 Fast Sixty-fifth 
street North, city. 

(I have corrected all prices in the 
above recipe except the six walnuts 
for five cents, which I do not under- 
stand, so will let it go at five cents' 
worth of walnut meats (which cost 
12% cents per cup). 

Fruit Salad. 

Mrs. Spencer says: 1 am sending a 
collection of my best salad recipe's, 
which I have used for years and we 
like them all. Hope they will be of 
some benefit to readers of the col- 
umns in the Woman's Telegram, as 
they are helpful to all of us. 

1 , , c °st. 

1 package gelatine $0.1500 

1 dozen bananas 2000 

1 dozen oranges 2500 

1 lb. English walnuts !2500 

1 can sliced pineapple 2000 

2 c sugar 825 

1 pt. whipping cream 4000 

Cost for 25 $1.5325 

Or 6 cents each. 

I am sending this recipe for a large 
quantity of salad, as for special occa- 
sions or parties it might be useful. 1 
know it is excellent, as I have made 
it many times. 

Dissolve the gelatine in half a cup 
of cold Water for 10 minutes, then 
pour on one quart of boiling water, 
add the sugar, set away to cool; peel' 
and chop the oranges, slice the ba- 
nanas and pineapple fine, chop the 
walnuts; when the gelatine is cold add 
the fruits; serve on lettuce leaves 
with whipped cream. This makes one 
gallon. — Mrs. G. Spencer, 1260 East 
Davis. 

Salad Dressing for Fruit. 

t • ,,, Cost. 

Juice iy 2 oranges $0.0375 

Juice 1 lemon 0250 

% c sugar .0208 

2 2eggs 0800 

Gas, 10 minutes 0019 

Cost $0.1652 

Let juice and sugar come to a boil, 
then add two well beaten eggs and 
stir while it thickens, which takes 
about three minutes. This is nice to 
use with any fruit salad. — Mrs. G. 
Spencer. 

Perfection Fruit Salad. 

Cost. 

3 Jonathan apples, 6 lbs. 25c. $0.0300 

4 slices pineapple, 20c can 1000 

1 large orange, 30 dozen 0250 

1 banana, 25c dozen 0208 

V2 c chopped walnuts, 25c lb.. .0625 
122 canned cherries (home 

canned) 02200 

3 T calad dressing 0400 

1 c cream 1500 

2 2T sugar .'o052 

Cost to serve six people. . . .$0.4535 
Or 7y 3 c each. 



202 



TELEGRAM CONSERVATION COOK BOOK. 



Cut the fruit into small pieces, mix 
all together, add sugar to the cream 
and salad dressing, mix all thorough- 
ly with a fork to avoid breaking the 
fruit, and serve on lettuce leaves. 
This is enough for six people.-^Mrs. 
G. Spencer. 

Fruit Salad. 

Cost. 

Lettuce $0.0500 

1 orange at 40c doz Oddd 

1 grapefruit 0500 

2 bananas at 20c doz 0167 

14 cup walnuts .UALt 

Serves six for $0,1812 

Or 3 cents each. 

Peel fruit, cut in small pieces and 
chill thoroughly. Have ready crisp 
lettuce on which arrange mixed fruit. 
Sprinkle with nuts and add French 
dressing just before serving.— Dr. E. 
M. Wickstrom, 7522 Montgomery 
Drive, City. 

Fruit Salad. 

Mix one cup of diced oranges, one 
cup of diced apples, one cup of diced 
bananas and half a cup of stoned 
cherries. Any fruit may be combined 
as, grapes cut and seeded, grape fruit 
diced, oranges and berries. Put in a 
bowl and pour over them a French 
dressing. Serve cold. — M. M. G. 

Apple Salad. Cost. 

2 lemons $0 0500 

3 T sugar 0.078 

1 T flour 2222 

2 eggs (cooking) "»"" 

1 c chopped clery "J-** 

2 lbs. apples J"^ 

% t salt ... • • nniQ 

Gas, 10 minutes . . . . . .uoia 

Cost to serve six persons. . . .$0.2550 

Or 4% cents each. 

To the juice of the lemons add one- 
half cup of cold water, let come to a 
boil. Cream the sugar and eggs to- 
gether, now slip the flour in smooth- 
ly and pour into the lemon juice and 
water. Boil five minutes; when cool 
pour over the apples and celery. This 
will also need a little salt, as I omit- 
ted the butter. — Mrs. G. Spencer, 1260 
East Davis street, city. 

Apple and Celery Salad. 

Cost 

1 lb. apples *°-2§22 

2 cups chopped celery 0/8b 

% cup nut meats • .Ob/t> 

$0.1411 
Boiled salad dressing H6S 

Serves 6 people for a total of $0.2579 
or 4 1-3 cents each. 

Cut apples into dice and mix 
thoroughly with chopped celery. Pour 
over this mixture the boiled salad 
dressing as given for cabbage salad. 
Sprinkle each portion with nut meats 
and serve at once on crisp lettuce 
leaves. 



These are my favorite two salads. 
The apple and celery salad is espe- 
cially nice to serve at Thanksgiving 
or Christmas. — Mrs. H. G. Thying, 326 
East Mohawk street, St. Johns, Or. 

Apple and Celery Salad. 

Cost 

2c diced apples $0.0400 

2c cut celery 0286 

lc cream salad dressing 0956 

1/2 lemon (20c doz.) 0084 

5 cupfuls cost $0.1726 

Or 2V2 cents per cupful. 

To prepare the apples, peel and cut 
as nearly as possible into half-inch 
cubes. Marinate the apples with a 
tablespoonful of lemon juice. Mix well 
in order to prevent discoloration. Cut 
the celery quite finely and mix with 
the apples. Mix these ingredients 
with the cream salad dressing and 
serve with a garnish of lettuce. — M. 
M. G. 

Apple-Date-Celery Salad. 

Cost 

1 large apple $0.0200 

5 tender stalks celery 0315 

12 dates 0500 

5 lettuce leaves (.03 a head).. .0100 

1 egg 0400 

y* t salt 0001 

% t paprika 0031 

1 t lemon juice 0125 

1 cup Wesson oil 0906 

2 tablespoonfuls boiling water .0000 
y 2 mayonnaise dressing 0625 

Serves 5 people at cost of. .$0.3203 

Or about 6% cents each. 

Pare, core and quarter apple, or cut 
in small pieces. Sprinkle lemon juice 
over these. Cut celery in small pieces. 
Pour boiling water over dates and re- 
move the stones. When cold cut in 
four of five lengthwise pieces. Mix 
together apple, celery and dates and 
add y 2 cup of mayonnaise dressing 
and mix again. Serve on lettuce 
leaves. — M. M. G. 

Annie. Celery and IVut Salad. 

Cost 

2 c celery, chopped $°'aoaa 

1 c apples, chopped 0200 

14 c nut meats, chopped Odid 

Lettuce 0500 

Half the cream dressing .0432 

Cost $0.1731 

Add a pinch of salt to the celery 
and mix with apples and nuts; now 
add the dressing, mixing with a fork. 
Arrange the salad nicely on crisp let- 
tuce leaves on individual plates. — 
Mrs. W. E. Smith, Galvin, Wash. 

Apple and Grape Salad. 

Pare apples and dice them. Wash 
the grapes, cut them in two and re- 
move the stones. Mix the fruit and 
serve on lettuce leaves. Moisten with 
French dressing. — M. M. G. 



SALADS. 



203 



Apple and Nut Salad. 

Cost. 

2 large apples $0.0200 

Vi c English walnut meats 0625 

J /4 c French dressing- 0120 

% c boiled dressing- 0263 

1 sweet green pepper 0200 

1 small head lettuce 0500 

Cost to serve six people $0.1908 

Or 3 cents each. 

Wipe and pare apples and shape 
into small balls, using a French veg- 
etable cutter. Marinate balls with 
French dressing and chill thoroughly. 
Just before serving roll in boiled 
dressing and then in chopped nut 
meats. Make a small incision in each 
with a toothpick, and insert strips of 
green pepper to represent stems; ar- 
range on crisp lettuce leaves, which 
have been marinated with French 
dressing. This is as picturesque as it 
is edible, and vice versa. This will 
serve six persons. — Mrs. W. S. Roberts, 
1310 Clay street, city. 

Plain Apple or Pear Salad. 

Take ripe eating apples or pears, 
pare, core and slice thin. To each in- 
dividual dish shake over a little salt 
and one teaspoonful sugar; add two 
teaspoonfuls corn oil and some vin- 
egar and one teaspoonful cream. Stir 
well and serve with bran light bread. 
— Mrs. Turner, Corvallis, Or. 

Rad-Apple Salad. 

Cost. 

1 good apple $0.0100 

2 medium-sized Chinese rad- 
ishes 0200 

1 t oil 0019 

1 t vinegar 0003 

Shake of salt 0001 

For each person $0.0323 

Peel and slice radish and apple, add 
dressing and mix well. Serve with 
white or brown bread and butter. — 
Mrs. Turner, Corvallis, Or. 

Apple Salad in Apple Baskets. 

Cost. 
6 largo red apples (any kind 

of good flavor, raw) $0.0500 

1 bunch celery 0500 

Walnuts '. . : .1000 

y 2 pt. mayonnaise 1525 

Serves six people for $0.3525 

Or 6 cents each. 

Polish apples, and cut into shape of 
baskets, saving pieces in cold water. 
These are to be cut into" very small 
pieces, diced and mixed with diced 
celery and the walnuts which have 
been shelled and broken into small 
pieces. Pour over the mixture the 



mayonnaise and fill your apple cups. 
Serve in individual plates surround- 
ed by sprigs of parsley, curly kale, 
pepper grass ' or garden mustard. 
Must be served at once after mixing. 
— Mrs. Kittie Turner, Corvallis, Or. 

Banana Salad. 

4 large bananas $0.1000 

V 2 cup walnut meats, chopped. .0625 

1 small head lettuce 0400 

2 T Wesson oil 0114 

1 t vinegar ..!'."!! !o005 

i-S t salt 0001 

Ys t white pepper !o010 

Will serve 8 people at cost. .$0.2155 
Or about 2V 2 cents per person. 
Peel bananas, cut in halves length- 
wise, sprinkle with French dressing 
and roll in walnut meats. Serve on 
lettuce leaf, adding a few whole nut 
meats. Stuffed olives may be added 
at small cost. — Mrs. Theo Anthony 
588 Pettygrove st., City. 

Banana and Walnut Salad. 

„ , Cost. 

3 bananas (20c doz.) ...$0 0500 

2 T chopped English walnuts.. .0156 
1 scant T cream 0100 

1 t sugar 0009 

2 l cream dressing 0120 

Cost for 6 portions $0.0885 

Or 1% cents per portion. 

Mix the cream dressing with the 
cream and sugar. Peel and cut the 
bananas into halves lengthwise. Place 
one-half of a banana on a lettuce leaf 
and pour over it a generous spoonful 
of the dressing. Sprinkle each half 
with a teaspoonful of the chopped 
English walnuts. — M. M. G. 

Banana Salad. 

Peel the bananas, cut them into 
halves, and marinate them in French 
dressing. Put the fruit in a bowl 
lined with lettuce leaves, add one 
grapefruit cut into dice and a cup of 
chopped nuts sprinkled over the top. 
Serve with cream dressing. 

Banana Salad. 

Cost. 

3 bananas (large), 25c doz $0.0624 

y 2 c walnut meats, 30c lb 0625 

1 c salad dressing (homemade) .0743 

Cost to serve 6 persons $0.1992 

Or 3*& cents each. 

Slice the bananas lengthwise and 
place them on lettuce leaves. Put a 
tablespoonful of dressing over each 
and sprinkle over with chopped nuts 
(the same salad dressing as I used 
on Minnehaha salad). — Mrs. G. Spen- 
cer, 1260 Davis st., City. 



For the Latest Household Hints Read The 
Telegram's Woman's Page 



204 



TELEGRAM CONSERVATION COOK BOOK. 



Orange Salad. Cost. 

1 c pecan nuts and walnuts. .. $0.1250 
1 c diced oranges (2 oranges 

at 40c dozen) 0667 

Juice of one lemon 0168 

French dressing 0261 

About 2V 2 cupfuls cost $0.2346 

Or 9 1-3 cents per cupful. 

Mix a cup of pecan nuts and Eng- 
lish walnuts with a cup of diced 
oranges, squeeze lemon juice over 
them and let them stand for half an 
hour. Serve very cold with endive and 
French dressing. — M. M. G. 

(I have sliced peeled oranges in 
nice thick slices, piling four or five 
on a crisp lettuce leaf, on an indi- 
vidual salad plate, and adding French 
dressing. This method of making 
orange salad is very inexpensive and 
also very attractive.) 

Prune Salad. 

Cook one pound of large French 
prunes until tender; when cold re- 
move the stones and chop the prunes 
and mix with one cup of chopped 
English walnuts or pecan nuts. Serve 
on lettuce and cover with French 
dressing. 

Prune Salad. 

Cost. 

1 lb. large prunes $0.1500 

V 2 lb. English walnuts 1250 

1 head lettuce 0500 

Mayonnaise dressing 0704 

Serves 10 people, cost $0.3954 

Wash and soak prunes until tender. 
Pit and stuff with walnuts. Shred the 
lettuce, make a nest and put three or 
four of the stuffed prunes on it. 
Cover with dressing and serve. Use 
one-half of the dressing made with 



one egg for a foundation. — Mrs. J. L. 
Ringo. 

Pineapple Salad. 

Cost. 

1 can pineapple $0.1500 

4 bananas or peaches 1000 

8 medium apples 0800 

1 c walnuts 1250 

Cost $0.4550 

Salad Dressing. 

Cost. 
iy 2 lemons $0.0375 

2 eggs 0800 

iy 2 c sugar 0625 

iy 2 c boiling water 0000 

1 T butter 0156 

2 T cornstarch 0031 

V& of pineapple juice 

Cost $0.1987 

.4550 

Total cost $0.6537 

To make the dressing: Beat the 
eggs well, then add the juice of the 
lemons, sugar, butter and cornstarch 
(dissolved in a little water). Beat all 
together and pour the boiling water 
over it, stirring until it boils. Cook 
until it thickens, pour pineapple juice 
into it, beat well and let it cool. 

Cut fruit in squares, chop nuts, not 
too fine; place all together in a dish 
and pour the dressing over it when 
cold. I sometimes use two oranges 
in place of bananas. — Mrs. Echo B. 
Vintin, 790 E. Ankeny street, city. 

Philadelphia Salad. 

Peel and dice one grapefruit, cut in 
halves and seed a cup of grapes, dice 
one orange, shred a pineapple, and 
mix with half a cup of English wal- 
nuts and cream nuts. Place all in a 
bowl, and pour over French dressing. 
— Garnish with endive. — M. M. G. 



Meat Salads 



Ideal Chicken Salad. 

Cost. 
1 c cold cooked chicken 

(about) $0.1500 

1 c whipped cream 2000 

V2 c cold chicken broth 0150 

1-3 box gelatine 0500 

1 t salt 0003 

y 8 t pepper 0100 

Walnuts 0500 

Cost $0.4753 

Serves about eight at about 6 cents 
each. 

Soak gelatine in cold broth five 
minutes, season with salt and pep- 
per and heat enough to dissolve gela- 
tine, strain. When cool, beat with 
egg beater until foamy, then add the 
cream whipped very stiff, add chicken 
cut in small dice. Pour into y s pound 
baking powder can and put on ice. 
When ready to serve, wipe outside of 
can with a warm wet cloth, slip the 



salad out and cut into ^-inch slices. 
Lay the slices on lettuce, cover with 
mayonnaise dressing and garnish with 
walnuts. — Mrs. F. W. Kruse, 131 % E. 
18th St., Portland, Or. 

Cold Meat Salad. 

Cost. 

1 c cold meat $0.0500 

2 c cold potatoes 0200 

1 c celery 0143 

1 T onion 0010 

1 T parsley from garden 0000 

1 T Tarragon vinegar 0020 

1 T tomato catsup 0125 

1 red chili 0020 

Cost of salad $0.1018 

Cost of mayonnaise 1440 

Cost to serve 4 people $0.2428 

Or 6 cents each. 

I use the meat left on soup bone 
and potatoes left from another meal. 



SALADS. 



205 



so have added no cost for fuel. Cut 
up meat in small pieces, dice potato, 
chop celery and onion, also parsley 
very fine. Mix all together and add 
dressing-. To the above mayonnaise 
omit the lemon juice and add 1 T Tar- 
ragon, 1 T tomato catchup and 1 red 
chili. — M. E. Dittmar, 971 E. Taylor 
st„ city. 

Meat or Fish Salad. 

Cost. 
1 c chopped meat or fish (left- 
overs) $0.0000 

1 c chopped celery 0143 

1 T chopped onion 0010 

i/ 2 head lettuce 0250 

V 2 green bell pepper 0188 

1 hard-boiled egg 0500 

Cost of salad beside meat. .. $0.1091 

Salad Dressing-. 

Cost. 

1 egg beaten $0.0500 

2 T lemon juice (1 lemon) 0167 



1/2 t mustard 0042 

V2 t pepper 0042 

1 t salt 0003 

1 t sugar 0009 

1 c Wesson oil 0906 

Dressing $0.1669 

Salad cost 1091 

Total $0.2760 

Serves four people at a cost of 
seven cents each. This recipe is de- 
signed for the use of left-over meat 
or fish of any kind, and will be 
found to be a pleasing way of disguis- 
ing a small amount of left-over food. 
In mixing the dressing, I have 
found that if egg, seasoning and lem- 
on juice are first beaten together 
thoroughly, the oil may then be added 
very rapidly with no danger of spoil- 
ing tht. dressing. This is a great time- 
saver. — Mrs. J. DeWitt White, Ridge- 
field, Wash. 



Fish Salads 



Salmon Salad. 

Cost. 

y 2 lb. salmon $0.1000 

1 t salt 0003 

% c onion 0041 

1 T vinegar 0016 

Gas, 6 min 0011 

Lettuce 0500 

Cucumber 0500 

Tomatoes (3 medium) 0400 

Serves six for $0.2471 

Cost for one person 4 cents. 
Clean salmon, cut in pieces, rub into 
it the salt and sliced onion. Let stand 
two hours. Scarcely cover with boil- 
ing water, add vinegar, boil six min- 
utes. Remove to cool place and let 
stand till next day. Drain, separate 
from bones carefully, so as not to 
break fish much. Arrange on let- 
tuce leaves surrounded by tomatoes 
and cucumbers. Serve with mayon- 
naise. Any other leftover fish may 
be used in this way or potatoes or 
other vegetables added so as to al- 
low the salad to be used as the prin- 
cipal dish at luncheon. — Dr. E. M. 
Wickstrom, 752 Montgomery drive. 

Salmon Salad. 

Cost. 

1 lb. boiled or canned salmon. .$0.2500 

2 lbs. cold boiled potatoes 0400 

1 head lettuce 0500 

2 T lemon juice 0260 

1 t salt 0003 

1 t paprika 0125 

Cost of salad $0.3788 

Use with it Durkce salad dressing. 
Makes about eight cupfuls for about 
5 cents each for the salad, besides the 
dressing. 

Flake salmon, dice potatoes fine, 
shred lettuce, mix together with lemon 
juice, salt, paprika and Durkee salad 



dressing. Serve on lettuce leaves. — - 
Mrs. M. C. Thronson, 790 V 2 East Mor- 
rison street, city. 

Salmon Salad. Co<st 

1 lb. potatoes $0.0200 

V 2 c cucumber (or 1 c beets).. .0200 

V2 c celery 0071 

1 c canned salmon 1000 

M> c chopped onion 0167 

1 c grated carrot 0150 

1 V2 T flour 0014 

1 t mustard 0083 

1 t salt 0003 

1 t brown sugar 0417 

V2 t paprika 0025 

1 egg 0500 

1 c Wesson oil 0906 

1 lemon (juice) 0250 

l / 2 c water 0000 

Heart of lettuce or endive 0500 

Fuel V 2 time, fir wood, 15 min.. .0051 

Serves 8 at a cost of $0.4537 

Or about 5% cents each. 

Boil potatoes with skins on. When 
cold pare and cut in cubes. Also dice 
celery, cucumbers and beets. Shred 
salmon, add onion. Mix all lightly 
and place on lettuce or endive leaves 
and pile mayonnaise over. 

Mock Mayonnaise Dressing. 

Beat 1 whole egg and add gradually 
1 cup Wesson oil. Have cooked to- 
gether salt, mustard, sugar, flour, 
paprika and water into a smooth 
paste. Beat while hot into egg and 
oil until thoroughly blended; thin 
with lemon juice or vinegar. 

This is cheaper than regular may- 
onnaise, easier to make, failure is al- 
most impossible, and will keep longer 
and is liked by many who do not 
want the genuine. — Mrs. J. B. Mc- 
Creary, 78 East Buffalo street, city. 



206 



TELEGRAM CONSERVATION COOK BOOK. 



Salmon Salad. 

Cost. 

i can salmon $0.3000 

Celery hearts 0500 

3 apples 0300 

V2 c walnut meats 0625 

Mayonnaise dressing 2522 

Cost to serve 8 people $0.6947 

Or 714 cents each. 

Pick the salmon free from bones, 
chop the apples, celery hearts and 
nuts, mix all together with salad 
dressing' made thus: Cost. 

1 c Wesson oil '. $0.0906 

1 egg 0500 

1 t salt 0003 

1/2 t paprika 0063 

2 T vinegar or juice of one 
lemon 0200 

1 T mustard, dry 0250 

Cost of salad $0.2522 

Mix the dry ingredients with well 
beaten egg, add the oil and vinegar, 
spoonful at a time, beat with egg- 
beater till thick and creamy. — Mrs. G. 
Spencer, 1261 East Davis street city. 

Green Peppers, Salmon Filling-. 

One can of salmon flaked, quarter 
teaspoonful salt, two tablespoonfuls 
of chopped gherkins, two tablespoon- 
fuls of chopped olives, two table- 
spoonfuls of chopped capers. Mayon- 
naise dressing and green peppers. Re- 
move seeds, membrane and stem end 
from peppers and soak in salt water. 
Mix gherkins, olives, capers and salt 
with salmon; add enough mayon- 
naise to hold it together; fill peppers, 
garnish and serve. — Mrs. J. A. Noble. 

Tuna Fish Mock Chicken Salad. 

Cost 

1 can tuna fish $0.1500 

1 bunch celery .0500 

1 t salt 0003 

Vt t pepper 0010 

V2 ead lettuce 0250 

VL> c boiled dressing 0527 

Cost to serve 6 persons. ... $0.2790 

Or 4 2-3 cents each. 

One can tuna fish, one small bunch 
celery; put these in your chopping 
bowl and chop fine; be sure to use 
only the celery stalks; add salt and 
pepper to taste. Place on lettuce 
leaves and pour salad dressing on. 
This cannot be told from the real 
chicken,- for I have served it to com- 
pany and at parties, and after your 
guests eat it, if you tell them it was 
not chicken they will hardly believe 
you. I hope all lovers of salads will 
try and report. 

This I have had for a long time. It 
is fine. I use the boiled or French 
dressing, just as one likes, f We pre- 
fer the boiled dressing. It will serve 
six persons. — Mrs. W. S. Roberts, 1310 
Clay street, city. 



Tuna Fish Salad. 

Cost. 

1 can tuna $0.1500 

1 c celery .0143 

V2 c sweet pickles 0500 

Y4 c cream 0400 

Juice of 1 lemon 0250 

Serves 4 or 5 at cost of $0.2793 

Or about 6 cents each. 

Flake the tuna carefully, add the 
celery chopped fine and the pickles 
sliced thin or diced. Add the juice of 
the lemon, also some of the juice from 
pickles. Set aside to get very cold. 
When ready to serve, pour over the 
whipped cream and mix lightly. Serve 
on lettuce leaves. — Mrs. M. E. Dittmar, 
971 East Taylor street. 

Tuna Fish Salad. 

Cost. 

1 can tuna fish $0.1500 

3 medium tomatoes 0500 

1 bunch celery hearts 0143 

Lettuce 0500 

1 large green cucumber 1000 

Durkee's salad dressing 1500 

Cost $0.5143 

Part the fish with a fork and re- 
move any small bones; slice tomatoes, 
cucumber; cut up celery in small 
pieces and put all together on large 
platter or salad dish, lined with let- 
tuce. Pour salad dressing over all 
and serve. — Mrs. Jones, 3922 Forty- 
eighth street Southeast, city. 

Shrimp Salad. 

Cost 
1 small cabbage (about 5 cups). $0.0440 

v 2 t salt 0002 

% t white pepper 0021 

ly 2 French cream salad dressing .0432 
1 can shrimps 1250 

Cost $0.2145 

Mix cabbage, salt, pepper and 
shrimps, chopping the shrimps in 
small pieces and reserving a few 
whole ones to decorate the top. Mix 
with dressing. 

French Cream Salad Dressing. 

Cost 

% c vinegar $0.0188 

M c water .. .0000 

1 egg 0400 

1 t mustard 00S3 

1 t sugar 0026 

*4 t salt 0001 

1 t butter 0032 

14 c top milk 0134 

Cost $0.0864 

Beat the egg, then add other ingred- 
ients, excepting milk. Put on stove 
and stir until it begins to bubble; then 
remove and set away in earthen bowl 
to get thoroughly chilled. Just be- 
fore mixing with salad add the milk, 
or cream would make an improve- 
ment. — Mrs. W. E. Smith, Galvin. 
Wash. 



SALADS. 



207 



Shad Roe Salad. 

Cost 

V 2 lb. shad roe $0.2500 

It salt 0008 

1 onion 0125 

Lettuce, 3 heads 1500 

French dressing 1400 

Gas y 2 hour 0057 

Serves eight for $0.5590 

Or 7 cents each. 

Boil shad roe in boiling salted 
water, in which the onion has been 
cooked, for 20 minutes. Drain and 
when cool cut in thin slices. Mix with 
the lettuce which has been washed 
well and cut into sections. Over this 



pour the French dressing and serve. 
— Agnes Rhorer, 1107 West Four- 
teenth Street, Vancouver, Wash. 

Oyster Salad. 

Cost 

2 (medium) potatoes, cold $0.0100 

2 hard-boiled eggs 0800 

1 (small) can oysters 1250 

% c nut meats 0625 

Pepper and salt 0032 

Serve with mayonnaise dress- 
ing 1000 

6 portions cost $0.3807 

Or 6 1-3 cents each.— Amy B. West- 
brook, 1540 Salem Road, Albany. 



Salad Dressings 



Boiled Dressing. 

Cost. 

1 egg $0.0400 

% c vinegar 0002 

y 2 t salt 0002 

1 T sugar 0026 

1 t flour 000<S 

1 t mustard (dry) 0083 

% c water 0000 

Gas, 6 minutes OOii 

Cost $0.0537 

Beat egg thoroughly, add salt, sugar 
and a dash of cayenne pepper; mix 
flour and mustard in the % cup of 
water; heat the. vinegar to boiling, 
remove from the fire and add all to 
the hot vinegar; return to the fire and 
cook until it thickens (about three 
minutes), stirring constantly; add a 
few drops of onion juice if you like it. 
This is very economical and attrac- 
tive. — Mrs. W. S. Roberts, 1310 Clay 
street, city. 

"War Mayonnaise" Dressing. 

Cost. 

1 T flour $0.0009 

1 T Wesson oil 0057 

V 2 c cold water 0000 

1 egg yolk ( y 2 egg) 0200 

1 T vinegar 0016 

1 t sugar 0009 

i/ 2 t salt 0002 

Vs t pepper 0010 

3 T oil 0171 

Gas, 5 minutes 0010 



$0.0484 
Serve the following "war mayon- 
naise" on cauliflower cooked y 2 hour 
in salted water, to which add one 
clove garlic, one tablespoonful flour, 
one tablespoonful Wesson oil, y 2 cup 
cold water; cook till it thickens, then 
let cool, add the yolk of one egg, any 
seasoning desired, lemon juice or 
vinegar, little sugar, salt, white pep- 
per. Whip with egg beater. You may 
add two or three tablespoonfuls of 
oil to thicken. This makes a deli- 
cious dressing for fruit salads, using 
the white of the egg instead of the 
yolk. This costs about, one-third less 
than the regular way to make mayon- 



naise and is a delicious dressing. — 
Mrs. F. L. Finch, 742 East Sixty-fifth 
street, North, city. 

Mayonnaise Dressing. r>st 

1 egg yolk $0.0200 

1 c Wesson oil 0906 

V 2 t salt 0002 

y 8 t paprika 0016 

y 2 T lemon juice 0125 



Total $0.1249 

Beat yolk of egg, add salt and pap- 
rika and lemon juice; beat with egg 
beater until blended well; then add 
the oil, a teaspoomul at a time until 
a cup is used. Then beat in two ta- 
blespoonfuls boiling water, one at a 
time. As you will need about one- 
half of the dressing on the salad, the 
rest may be put in a cool place and 
used another time. — Mrs. P. Anthony, 
588 Pettygrove street, city. 

French Dressing. 

1 egg yolk $0.0200 

1 c oil (Wesson) 0906 

V 2 t salt 0003 

y 2 t mustard (dry) 0042 

i/ 2 t vinegar 0003 

1 t sugar 0009 

2 T lemon juice (1 lemon) 0250 

Dash cayenne pepper 0001 



$0.1414 
Beat yolk of one egg, add slowly, 
drop by drop, one cup of oil, stirring 
constantly; add salt, mustard, sugar, 
a dash of cayenne pepper, a few drops 
of onion juice, y 2 teaspoonful of vin- 
egar, and lastly the two tablespoon- 
fuls of lemon juice. — Mrs. W. S. Rob- 
erts, 1310 Clay Street, City. 

(I think Mrs. Roberts is mistaken 
in calling this a "French Dressing." 
What we understand by that term is 
a mixture of oil and vinegar, salt and 
pepper, with a little other seasoning 
like onion juice if desired. This is 
mixed plain and the oil is never beat- 
en int6an emulsion with egg. When 
that is done, as in this recipe, the 
dressing is called a mayonnaise al- 
w ays. ) 



208 



TELEGRAM CONSERVATION COOK BOOK. 



French Salad Dressing IV©. 1. 

Cost. 

4 T oil (Wesson) .$0.0228 

1 T vinegar 0016 

i/ 2 t salt 0001 

Ys t paprika 0016 

About 1-3 cupful costs $0.0261 

Or 8 cents per cupful. 

Put four tablespoons of olive oil in 
a bowl with one tablespoon of white 
wine vinegar, half a teaspoon of salt 
and a saltspoon of paprika. Mix with 
a small size Dover egg beater. — M. 
M. G. 

French Dressing No. 2. 

Cost. 

1 t salt $0.0001 

V s t paprika 0016 

V 8 t black pepper 0010 

4 T oil • - 0228 

1 T vinegar -00 16 

About 1-3 cupful costs $0.0271 

Or 8 cents per cupful. 

Put one teaspoon of salt in a bow! 
with one saltspoon of paprika and 
black pepper, add four tablespoons of 
oil and mix well, beating with a sil- 
ver fork. Then add slowly one table- 
spoon of lemon juice or vinegar, and 
the dressing will become white and 
thicker. The ingredients should be 
so well proportioned and blended that 
no one ingredient can be distin- 
guished. — M. M. G. 

Thousand Island Salad Dressing. 

Cost. 
1 c mayonnaise (tarragon vine- 

egar) $0.2000 

1 T whipped cream 0200 

1 t chopped parsley 0000 

1 t sugar 0009 

1 Spanish pepper chopped fine .0125 

% c chili sauce OToO 

Lettuce, 4 heads ^000 

Serves eight people for $0.5084 

Or 6*4 cents each. 

Mix all together and serve on let- 
tuce. The lettuce should be cut in 
halves, washed well and left to drain 
in cloth bag on the ice for one hour 
before serving. — Agnes Rhorer, 1107 
W. 14th st., Vancouver, Wash. 

Cream Dressing. 

Cost. 
6 T heavy cream * 0, nno°> 

2 T vinegar 00^ 

V2 t salt. 0001 

Few grains cayenne uuui 

3 T oil -O 171 

Vbout 1 cupful costs $0.0955 

Or 1 T costs $0,006. 

Beat the cream until stiff, using a 
small size Dover eggbeater. Add the 
seasoning, oil and vinegar slowly and 
beat until well blended. 



Salad Dressing. 

Cost. 

1 c potato $0.0100 

1 T Wesson oil 0057 

1 t mustard 0083 

1 t salt 0003 

X A t pepper 0020 

I c canned cream 1125 

1 c vinegar 0250 

Cost $0.1638 

When boiling potatoes, take one 
medium size one out and mash fine, 
blend with one tablespoonful of Wes- 
son oil; add one teaspoonful mustard, 
one teaspoonful salt, quarter tea- 
spoonful pepper, one cupful canned 
cream, one cupful of vinegar. This 
does not need any further cooking, 
and is very handy where unexpected 
company comes. Sour cream may be 
used in place of the canned. (One 
medium sized potato will not make a 
cupful.) — Mrs. G. Spencer, 1260 East 
Davis street, city. 

Whipped Cream Dressing. 

Cost. 

1 c whipped cream $0.1000 

3 T sugar 0078 

1 T lemon juice 0006 

1 t mustard 0028 

Cost $0.1112 

Add to the whipped cream the 
sugar, lemon juice and mustard and 
serve on fruit salads. Delicious. — Mrs. 
J. L. Ringo. 

Cheese Salad Dressing. 

Cost. 

2 T cheese $0.0094 

6 T cream 0540 

2 T vinegar 0032 

% t salt 0001 

Vs t pepper 0010 

Cost $0.0677 

Rub the cheese with the cream, add 
other ingredients and serve on lettuce, 
cress or finely shaved cabbage. — Mrs. 
J. L. Ringo. 

Cream Salad Dressing. 

Cost. 

1 c sour cream $0.1500 

2 T lemon juice 0250 

% t mustard 0020 

1 T sugar 0026 

1 t salt 0003 

3 cups dressing $0.1799 

Or 6 cents per cup. 

(Cream increases to three times its 
bulk in whipping.) 

Take sour cream, one teacup or so, 
whip till thick, add two tablespoon- 



For the Latest and Best Recipes Read The 
Telegram's Woman's Page 



SALADS. 



209 



fuls of lemon juice (or vinegar if 
necessary), Vi teaspoon mustard, one 
tablespoon sugar and one teaspoon 
salt; stir all well together. Use on 
cabbage or potato salad, or use on 
fruit salad, leaving out the mustard. 
Keep cold after made as it will not 
keep long. Put paprika peppers on 
top to garnish. — Mrs. F. N. C, 790 
E. Ankeny st., city. 

Cheese With Salads. 

Cheese or cheese dishes are an ac- 
ceptable addition to salads. Neufcha- 
tel or other cream cheese, either plain 
or mixed with pimentos and olives, 
may be served with lettuce or may be 
cut into slices and served on lettuce. 
Cheese balls are often served with 
salad. They are made of some soft 
cream cheese and are frequently com- 
bined with chopped chives, olives, 
sweet peppers, chopped nuts, etc., for 
the sake of adding flavor. Spinach ex- 
tract, etc., is sometimes mixed in for 
the sake of color. If the balls are 
rolled in chopped chives or parsley, 
both flavor and color are supplied. 
Cottage or "Dutch" cheese may be 
used also, seasoned in various ways 
and rolled into little balls. It is very 
cheap and attractive. — I. G. C, 790 
East Ankeny street, city. 



Nuts. 

(Here is a good suggestion about 
nuts that was omitted from our pre- 
vious work, so I will insert it here, 
as we are using them in our salads.) 

When nuts have become too dry to 
be good, let them stand over night 
in equal parts of milk and water. 
Then dry slowly in a moderate 
oven. — Amy B. Westbrook, 1540 Salem 
road, Albany, Or. 

Greens for Garnishing. 

Have a box or large pan in any 
convenient window, basement or any 
other place. Have a rich garden soil 
in it and plant cress, chick weed and 
parsley. In this climate you can have 
parsley and garden mustard (curly) 
outdoors most of the winter. When 
frost touches the curly mustard it 
turns a beautiful red and yellow. 
Curly Scotch kale is very good for 
garnishing; when small is edible. — 
Mrs. Kittie Goodall Turner, Corval- 
lis, Or. 

(Kale "greens" are good all winter. 
Cook the tender inside leaves and 
they are as good as spinach. They 
may be parboiled and the water 
turned off at once, if the flavor is too 
strong, but my family like them with- 
out.) 



Additional Recipes 



1 A^rs. Housewife! 

Portland's Leading Evening 
Newspaper is 

The 

Evening 

Telegram 

We leave this to your own 
good judgment 



This book which you are novo reading 
is only one of the up-to-date ideas oj 

The Paper that Does 
Things 

If you lil^e it, tell your friends 
As\ them to call 

Broadway 200 A 6701 



The Conservation 

of 

Sugar and Fats 



in 



Pastry Puddings 

Jellied Desserts 

Ices and Ice Creams 
Etc. 

With a Few Recipes for Making 

Cakes 

and 

Conservation 
Candies 



Conservation of Sugar and Fats 

In the Preparation of 



I. Pastry — 



II. Puddings — 



Making pie crust 
Blackberry pie 
Green currant pie 
Green gooseberry pie 
Apple pies 
Lemon pie 
Pumpkin pies 
Hickory nut pie 
Tarts 



Carrot 

Plum 

Christmas 

Sweet potato 

Maple 

Fruit Puddings — Prune, cherry, ap- 
ple tapicoa, peach tapicoa, fig, 
date 

Bread crumb puddings 

Widow Bedott's 

Rice 

Indian meal 

Graham 

Baked pancake 

Quick puff 



III. Other Desserts- 



Stewed fruits 

Fruit Desserts — Apple, prune, dates, 

strawberry 
Custards — Banana, steamed, coffee 
Chocolate 
Jellied desserts — Coffee, prunes, 

pineapple, dates, etc. 
Ices — Lemon, pineapple 
Brown bread ice cream 
Brown sugar ice cream 
New Year's sherbet 



IV. Cakes— 
V. Candies- 



Our Desserts 



This is the call we sent out to our 
housewives: 

Please study your recipes and see 
how they can be made to conform to 
Mr. Hoover's requests. You know 
that, and can study it for yourselves, 
just as well — (undoubtedly better) 
than I. How can we cut down on 
sugar in pudding's? By using honey? 
By using Karo (corn syrup)? No 
maple sugar or maple syrup can be 
made out here, and it is too expen- 
sive to ship it so far for ordinary 
cooking. What recipes have you for 
puddings using New Orleans mo- 
lasses, or any other substitute for 
sugar? Let us see what Western wo- 
men can do when they try. 

Then as to fats. What can we use 
instead of fats? How can we make 
pie crust without lard? How can we 
make puddings and pudding sauces 
without butter? By using fruit juices 
for sauces? If so, won't it take too 
much sugar to sweeten the fruit 
juice? We can use sweet oranges and 
eggs. Even if eggs are "high," our 
basis just now is conservation of 
sugar and fat, instead of economy. If 
our country asks us to do certain 
things we must do them, even if they 
do cost us more. (Cost! What is this 
war costing us now in men and 
money? The little extra cost of our 
food is a very small thing we are 
asked for). Then after conservation 
must come economy. Let us have all 
our recipes just as economical as is 
consistent with saving the fats and 
sugars for our soldiers and our allies. 

Our response in the following re- 
cipes is from women who are honest- 
ly trying to meet Mr. Hoover's re- 
quests; but this is all new work to all 
women, and we can't adjust our 
standards and change our recipes on 
short notice. Never before were we 
asked to cook without using lard or 
butter or sugar. Our recipe books 
don't help us here at all. The only 
thing we can do is to "cut and try" 
and be unselfish and patriotic enough 
to give the widest publicity to any 
new combination along these lines we 
can work out. A few women do not 
seem yet to know that our nation is 
at war; that our standards of cooking 
have changed; that Mr. Hoover has 
told us what we can use, and that 
these are requirements that we must 
follow, just as the conscripted sol- 
dier obeys orders. These are our or- 
ders. Can't we all obey them will- 
ingly? Can't we all do this little thing 
— sacrifice our pride in our delicious 
cooking and our own appetite for 
delicacies? "What is all of that — what 
is any kind of food, so that we can 
live and work upon what we get — 
when we think of our own American 



boys in those awful drives they are 
now making on the front lines? Do 
let's wake up. Do let's be in deadly 
earnest to do all we can (it is so lit- 
tle, nothing, almost, in comparison). 
Let us say: If meat (and sugar and 
fats) maketh those who are fighting 
for us strong, I will eat no meat (or 
sugar or fats) while the war lasts! 

PASTRY. 

We have not very many pie recipes. 
I wonder why. I thought we all 
made more pies than puddings, usu- 
ally. You know pie is called "the 
great American dish" abroad, but we 
don't seem to be living up to our 
reputation, somehow. Is it that it is 
harder to make conservation pie than 
pudding? It doesn't seem as though 
it would be in the filling, anyway, as 
we can make all kinds of fruit pies 
from our abundance of canned fruit 
that we get so freely and cheaply out 
here. Then there is my green tomato 
mincemeat, but I really must not 
mention that again, or you will rebel. 
If we use Cottolene, Kaola, Crisco, 
etc., in place of lard in our crusts we 
will be able to make good conserva- 
tion pies. 

Making: Pie Crust. 

Before putting a filling into your 
pie, brush over the bottom of your 
pie with a little of the beaten white 
of an egg; then sift over a little flour 
or corn starch. This will prevent the 
bottoms from becoming soaked if pies 
stand a while before being used.- — 
Mrs. Williams. 

To Prevent Juice From Running Out. 

A two-inch length of macaroni 
set through the upper crust makes a 
good tube. The juice will bubble up 
in this instead of running out. 

Mixing the white flour with one- 
third to one-half its bulk with corn 
meal will make a lighter and more 
digestible crust. 

Never use any wetting in your fruit 
pies. — Mrs. W. W. Williams, 1411 Rod- 
ney avenue, city. 

The surest way I know for an in- 
experienced cook, and the quickest 
for an experienced one, to keep a fruit 
pie from running over, is to have a 
piece of old white cloth, torn a cou- 
ple of inches longer than the dis- 
tance around your pie tin; and then 
every time you make a pie tear off 
a strip an inch or so wide, wet in cold 
water and bind around the pie just 
before putting in the oven. You can 
fasten it with a pin or a little flour 
at the ends, and your pie is certain 
not to run over. 

AUNT PRUDENCE. 



TELEGRAM CONSERVATION COOK BOOK. 



Pastry 



Recipes Required. 

Desserts, pastry, pudding's, ices, etc., 
endeavoring to conform all recipes to 
Mr. Hoover's requirements as nearly 
as possible. 

A puzzle for all Portland house- 
wives to solve for themselves and all 
other women, is to save the fats, save 
the sugar, and yet give us recipes for 
good desserts. 

First Prize. 

For the best pie made as above, con- 
serving as the food administration 
suggests, without regard to economy. 

This prize was won by Mrs. Spen- 
cer, with the following pie (of which 

1 ate a large part myself and found it 
as delicious a pie as I ever tasted): 

Blackberry Pie (Large). 

Cost. 
iy 2 c flour $0.0211 

2 T homemade compound 0312 

% t salt 0001 

% c water (very cold) 0000 

Blackberries (home canned)... .0900 

2 T flour ...... 0018 

1 T milk 0017 

Gas, 20 minutes 0085 

Cost $0.1544 

The pie crust is made the same as 
for apple pie. When the pie plate is 
lined, put the flour in; then the 
blackberries. Roll out crust for the 
top. Make leaves on the top by prick- 
ing with a fork, moisten edges of the 
lower crust with cold water, put on 
the top crust, press together, brush 
over with milk and bake in a moder- 
ate oven 20 minutes. — Mrs. G. Spencer, 
1260 East Davis street, city. 

Here is the crust recipe from Mrs. 
Spencer's apple pie, which was ex- 
cellent: 

Pie Crust. 

Sift the flour and salt together, rub 
the shortening in with tips of fingers 
till it is fine like crumbs; now take 
out one-third of the mixture, mix the 
remaining part with the water (with 
a silver knife) ; turn out on a floured 
board, roll about one-quarter of an 
inch thick, sprinkle with some of the 
dry mixture, roll again, continue this 
process till all is used up; be sure to 
handle lightly; pare and core the ap- 
ples; cut in thin slices, fill the lined 
pie plate, sprinkling the sugar and 
spices between, moisten the edges 
with cold water, put on the top crust 
and press together with a fork, brush 
over with milk and bake in a moder- 
ate oven. — Mrs. George Spencer, 1260 
East Davis street, city. 



Green Currant Pie. 

Gather currants when fully grown 
or just before they turn red; mix 1% 
T of flour with 1 c sugar and 2 c 
currants for one large pie. Bake 
with upper crust. 

Green Gooseberry Pie. 

1% c gooseberries, 1 c sugar, 1% t 
flour. Bake with upper crust. — Mrs. 
W. W. Williams, 1411 Rodney ave., 
city. 

Crustless Pie Recipes. 

Mrs. Moran says: Inclosed you will 
find some crustless pie recipes, which 

1 am sure will be appreciated by 
those who are trying to conserve. 
No. 1. Fill a granite or aluminum 
pie pan with finely sliced apples of 
nice cooking variety. Make batter as 
for pancakes except stiffer and 
use 1 tablespoonful of shortening. 
Spread over apples, bake in moderate 
oven till apples are tender. The pan 
should be well greased before putting 
apples in. When done turn pie up- 
side down on plate; this can be done 
by placing plate upside down on pie, 
then turn over. Sprinkle sugar and 
dust cinnamon with a few bits of 
butter over. This is splendid eaten 
while warm and is good cold. 

Apple Pie. 

Line pie pan with a good crust 
made as other crusts, adding a tea- 
spoonful of baking powder. Use ap- 
ples that cook readily, quarter and 
place in order in the pie — that is, 
place the quarters around and around 
until the pie is filled, having one 
layer. Blend one-half cupful of sugar 
with 2 tablespoonfuls flour. Dis- 
solve with cold water, then fill cup 
with hot water. Pour over apples; 
place bits of butter and a dash of 
nutmeg over pie and bake moderate- 
ly. There should be enough of the 
dressing to come well over the ap- 
ples. — Mrs. C. Moran, Jennings Lodge, 
Or. 

Apple Pie (Large). 

Cost. 

iy 2 c flour $0.0211 

1-3 c compound (home-made) . .0200 

% t salt 0001 

% c water (very cold) 0000 

5 cooking apples 0500 

2 T brown sugar 0036 

y 2 t cinnamon 0052 

V 2 t nutmeg 0065 

1 T milk 0017 

Gas, 25 minutes 0106 

Cost $0.1188 



THE CONSERVATION OF SUGAR AND PATS 



215 



Sift the flour and salt together, rub 
the shortening in with tips of fingers 
till it is fine like crumbs; now take 
out one-third of the mixture, mix the 
remaining part with the water (with 
a silver knife) ; turn out on a floured 
board, roll about one-quarter of an 
inch thick, sprinkle with some of the 
dry mixture, roll again, continue this 
process till all is used up; be sure to 
handle lightly; pare and core the ap- 
ples; cut in thin slices, fill the lined 
pie plate, sprinkling the sugar and 
spices between, moisten the edges 
with cold water, put on the top crust 
and press together with a fork, brush 
over with milk and bake in a mod- 
erate oven. — Mrs. George Spencer, 
1620 East Davis Street, City. 

Dried Apple Pie. 

Dried apples should be soaked over 
night, then stewed in just enough 
water to cover them for two or three 
hours. When soft, put through a 
coarse colander; season to taste with 
sugar and cinnamon, and bake open 
face or cross bars. 

For one pie, take: 

2 c apple sauce. 

Vz c sugar. 

1 t cinnamon. 

2 c dried prunes prepared the same 
as dried apples. 

Make a most delicious pie. 

Bake with one crust or cross bars. 
—Mrs. W. W. Williams, 111 Rodney 
Avenue, City. 

Lemon Pie. Cost. 

3 eggs, yolks, @ 60c per doz. . $0.1500 

2-3 c sugar 0278 

1% lemons 0436 

2 2T water 0000 

Electric current, 30 min .0085 

Total $0.2299 

Beat eggs slightly, add sugar, lemon 
juice and grated rind and water. Bake 
in moderate to slow oven about 30 
min. Cover with the following: 

Meringue. Cost 

3 eggs, whites (priced above). . $0,000 
% c powdered sugar, @ 3 lb. 

for 25c. .08 1-3 per lb 0312 

V". t lemon extract 0146 

Electric current, 8 min .0024 

Total $0.0490 

Beat whites until stiff, add 1 T su- 
gar gradually, beat well; fold in re- 
maining sugar and extract. Bake 8 
minutes in a moderate oven. 

Crust. 

1 c water $0.0000 

M c rice 0113 

Vs t salt .0001 

Extra cost of crust $0.0114 

Pie filling costs \ 2299 

Meringue costs .0490 

Cost of one lemon pie $0.2903 

After first 5 min. cook in double 
boiler. Press boiled rice into shape 
in pie pan and let stand until it jel- 
lies. Pie should be served cold. 



Dates or raisins added to lemon 
gelatine (plain) or plain tapioca make 
pudding that saves sugar. — Mrs. A. 
H. Pope, 1285 East Twentieth street 
South, city. 

Fluffy Pumpkin Pie Filling. 

Cost. 

1 c sieved pumpkin $0.0200 

1 egg (cooking) 0400 

Vz c brown sugr 0200 

V4, c cinnamon 0041 

V4, t cloves 0041 

M t vanilla 0073 

% c hot milk 0201 

Pinch salt ( % t) 0001 

Cost of filling for 1 pie $0.1157 

Mix 1 cup sieved pumpkin, 1 tea- 
spoonful melted butter, % cup brown 
sugar, spices, salt, vanilla and % cup 
hot milk. Add the beaten yolk of 1 
egg and stir rapidly for a few min- 
utes. Have ready the pie pan lined 
with short dough. Just before turn- 
ing the mixture into the pan beat the 
white of 1 egg until very stiff and 
stir into it. Sprinkle with a wee bit 
of nutmeg and bake in a quick oven. 
This recipe is unusually light and 
savory. It involves a new idea which 
will not be found in ordinary cook 
book ways of making pumpkin pie. — 
Mrs. W. S. Roberts, 1310 Clay street, 
city. 

(This recipe is undoubtedly deli- 
cious — but is it a conservation recipe, 
or an economy recipe? I wonder if 
honey could not be used for sweeten- 
ing pumpkin pie!) 

Pumpkin Pie. Cost. 

lVz c pumpkin rubbed through 

the colander $0.0375 

l 1 ^ c milk 0402 

1 c cream 1000 

Vz c sugar 0208 

2 eggs 1000 

% t ginger 0010 

Vs t cinnamon OOli) 

y 8 t nutmeg .0020 

Cost of one pie filling $0.3025 

Mix the above ingredients thorough- 
ly and pour into a deep pie pan lined 
with a good, rich crust. Serve 'with 
whipped cream. — Mrs. Elias Brong. 

Pumpkin Pie. Cost. 

2 c cooked pumpkin $0.0250 

1 c molasses 0424 

1 T melted Kaola 0124 

1/2 t salt 0001 

Vz c sweet milk 0134 

1 T mixed spices 0250 

1 t vanilla flavoring 0292 

2 eggs .0800 

Makes two pies $0.2275 

Pastry. Cost. 

2 c flour $0.0282 

1 c Kaola 2000 

1 t salt 0003 

Va. t baking powder 0005 

Cost of crust $0.2290 

Cost of pies „^2^L 5 

$0.4565 
Or nearly 23 cents each-. 
Enough ice cold wa^er to barely 



TELEGRAM CONSERVATION COOK BOOK. 



mix. Handle as little as possible. — 
Mrs. Hugh Latimer, 768 Johnson 
street, city. 

Jam or Jelly Tart. Cost 

1 glass of jam or jelly $0.0700 

1 c flour 0142 

2 T lard 0312 

V 4 t salt 0001 

1-3 c cold water 0000 

Gas, 15 minutes 0064 



Costs 50.1210 

Make the same as pastry for apple 
pie; roll very thin into a long strip 
to fit dripping pan about 8 by 14. 



Spread jam or jelly over this; put on 
top crust, rolled thin; press edges to- 
gether and bake 15 minutes in hot 
oven. — Mrs. George Spencer, 1260 East 
Davis street, city. 

Hickory Nut Pie. Cost 

iy 2 pts. milk $0.0755 

4 t sugar 0036 

2 eggs 0800 

1 c chopped hickory nut meats .1250 



$0.1841 
Bake with an under crust only. — 
Mrs. W. W. Williams. 



Puddings 



Second Prize. 

For the best pudding of any kind, 
with its sauce given, was won by 
Mrs. H. H. Barnes, with the following 
recipe for carrot pudding. 



Carrot Pudding. 

1 c karo syrup 

1 c grated raw carrots 

i c grated raw potato 

1 c chopped Oregon English 
walnuts 

v. lb. seeded raisins 

l"egg (cooking) 

y-i c corn meal 

iy 2 c flour 

1/2 t soda 

2 t baking powder 

1 t nutmeg 

1 t allspice 

1 t salt • 

1 t Pearl shortening (for greas- 
ing) 



Cost. 

10.0625 

.0150 

.0100 

.1250 
.0750 
.0400 
.0141 
.0211 
.0004 
.0042 
.0130 
.0083 
.0003 

.0027 



Cost $0.3916 

Jelly Sauce. 

1 glass jellv (home-made) $0.0500 

1 c cold water 0000 

1 t com starch 000o 

Fuel (pudding), 3 hrs.. V 2 use.. .0612 

Total cost $0.5035 

Dissolve soda in a little warm 
water, stir in syrup, add other ingre- 
dients in order named. Turn into 
greased pudding mold, cover tightly 
and steam steadily fcr three hours. 
Any little dabs of jelly, preserves, 
stewed dried fruit or cold rice or oat- 
meal may be added with good results. 
— Mrs. H. H. Barnes, Ridgefield, Wash. 
(There were many variations on this 
same pudding in the unpublished 
recipes, and I saw one much the same 
on the blackboard of the domestic 
science room in the Woodlawn school 
on Thanksgiving day, but our judge 
thought this one from Washington 
the best and most original of the 
many.) 



This recipe of Mrs. Barnes' is one 
of the very few I have received that 
goes to the press absolutely without 
correction of any kind, and the con- 
servation puzzle is surely solved in 
this splendid conservation recipe. I 
only wish she had told us how many 
it would serve. 

Carrot Christinas Pudding. Cost. 

1 c carrots, grated $0.0150 

1 c potatoes, grated 0100 

iy 2 c raisins, chopped ( V 2 pkg.) .0800 

1 c suet, chopped 0375 

1 t salt, level .0003 

1 t soda 0007 

iy 2 c flour 0211 

Vz c sugar 0208 

Vz c molasses 0212 

1 t nutmegs 0130 

1 t allspice 0083 

V2 t cloves 0083 

1 c cinnamon 0083 

Fir wood, 3 hours, half use 0612 

Cost of golden sauce 2042 



Total cost $0.5090 

Serves 14 people at 3y 2 cents each. 
Mix together potatoes, suet, carrots, 
sugar, molasses and raisins. Sift salt 
and soda in flour, add spices and mix 
all well together. Put into well-but- 
tered molds set in sauce pan in boil- 
ing water to reach about half way up 
and steam three hours. Turn out care- 
iully. Will keep for weeks. Steam 
over hot water slightly when wanted 
for use. — Mrs. H. G. Thyng, 326 East 
Mohawk street, St. Johns, Or. 



Golden Sauce. 

1 c sugar (scant) 

1-3 c butter 

1 Ggg 

1 t vanilla 



Cost. 
.$0.0417 
. .0833 
. .0500 
. .0292 



Cost $0.2042 

Beat the sugar and butter to a 
cream; add the well beaten egg and 
vanilla to taste. Beat all well to- 
gether. — Mrs. H. G. Thyng, 326 East 
Mohawk street, St. Johns, Or. 



Uncle Wiggily Wants to Meet Every Child on 
The Telegram's Woman's Page 



THE CONSERVATION OP SUGAR AND FATS 



217 



Carrot Pudding. 

Cost. 

% c sugar $0.0104 

1-3 c crisco 0462 

1 c grated carrot 0150 

1/2 c white flour 0070 

V2 c whole wheat flour 0074 

l~l-3 c chopped raisins at 12140 

per lb 0666 

1-3 t allspice 0027 

1-3 t cloves 0027 

y 2 t cinnamon 0027 

1-3 t salt 0001 

1 c grated potato 0100 

1 t soda 0007 

Electricity 3 hours at 1 hour 

full, 2 hours low current 0019 

Total $0.1734 

Cream crisco, add sugar, then car- 
rot and raisins, flour and spices; 
lastly add soda mixed with potato. 
Stir into greased molds and steam 
from two to three hours, depending on 
size of molds. Individual molds are a 
dainty way of serving. Carrot and 
potato must be cut in meat grinder, 
but potato must not be chopped be- 
fore it is needed or it will become dis- 
colored. Serve with lemon sauce. — 
Mrs. A. H. Pope, 1285 East Twentieth 
street South, city. 

Lemon Sauee. Cost 

i/2 c sugar $0.0208 

1 c boiling water 0000 

1 T corn starch 0016 

1 T oleomargarine at 25c lb 0109 

i/ 8 t salt 0003 

1 lemon, large, at 35c dozen 0291 

Electric current 8 min 0024 

Total $0.0651 

— Mrs. A. H. Pope, 1285 East Twen- 
tieth street, city. 

Carrot Pudding. Cost 

L c dark brown sugar $0.0417 

I t Kaola (36c lb.) 0101 

I c chopped raw carrots 0150 

1 c chopped raw apples 0125 

1 c raisins 0500 

11/2 c flour 0211 

1 t soda 0007 

1/2 t salt 0002 

1 t cinnamon 0083 

% t cloves 0021 

Gas 10 minutes 00T9 

Simmering 3 hours 0120 

Enough for 5 or 6 costs $0.1756 

Pudding Sauee. Cost 

2 c hot water $0.0000 

4 t corn starch 0020 

1 c sugar 0417 

Rind and juice 1 lemon 0250 

1 t Kaola 0101 

14 t salt \ 0001 

Cost of sauce $0.0789 

Cost of pudding 1756 

Total cost $0.2545 

Chop apples and carrots fine. Melt 
Kaola and mix all ingredients 
thoroughly. Put into greased baking 



powder cans and steam in covered 
kettle 3 hours. This is good hot or 
cold and while not rich, tastes as good 
as real plum pudding. I do not know 
why graham flour, corn meal or even 
rye flour could not be used in place 
of wheat flour though I have not 
tried it. Perhaps even oat meal or 
rolled oats could be used. — Mrs. G. 
L. Lindsley, 1575 Hawthorne avenue. 

Carrot Pudding. 

(Will serve eight people.) 

Cost 

lc grated carrots $0.0150 

1 c grated potato 0100 

I c flour 0141 

1 c raisins 0500 

1 t salt 0003 

% t soda 0006 

1 t cinnamon 0083 

1 t molasses 0027 

Wood fuel 3 hours (i/ 2 use).. .0612 

Price of pudding $0.1622 

Or 2 cents each. 

Mix ingredients, sifting soda with 
the flour. Turn into well greased 3- 
pound mold and put into kettle of 
boiling water. Boil three hours. Serve 
With vanilla sauce. 

Vanilla Sauce. 

3 c water $0.0000 

1 t flour 0009 

% t salt 0001 

1 t vanilla 0292 

i/2 c honey 0875 

$0.1177 
Take three cups boiling water; 
thicken' with 1 teaspoonful flour; add 
a pinch of salt, flavor with a tea- 
spoonful vanilla and honey to 
sweeten. — Clarissa Johnson, 525 Six- 
teenth street, city. 

Kaola Carrot Pudding. 

Mrs. John Hinkle says: "Following 
is the recipe for Kaola plum pudding 
which I have worked out myself and 
served my family for Thanksgiving 
dinner." 

Cost 

1 c grated carrot $0.0150 

1 c grated raw potato 0100 

1 c Karo syrup (light or dark) .0625 

V 2 c graham flour 0074 

1 c toasted and grated bread 

crumbs 9152 

y 2 c melted Kaola 1000 

1 t spice to taste 0250 

1 t baking soda 0007 

1 c raisins 9cSa 

1/2 c currants 0500 

14 c lemon peel (home made).. .0000 
14, c sliced citron (15c cupful. . .0375 
Fuel, wood 3 hours (1/2 use).. -06U 

Cost of pudding $0.4343 

Put together in order given and 

boil 3 hours in well greased lard 

pail. 



218 



TELEGRAM CONSERVATION COOK BOOK. 



Kaola Suuce. 

1 c Karo syrup $0.0625 

% c chopped raisins 0250 

% c Kaola 0500 

Fuel given above 0000 

Cost of sauce $0.1375 

Mix tog-ether 1 cup Karo syrup, % 
cup chopped raisins, ^4 cup Kaola, % 
cup water. Boil five minutes and 
serve warm. — Mrs. John E. Hinkle, 
Ninety-sixth and East Oak streets. 
R. R. 1, box 16y 2 , Portland, Or. 

Mock Plum Pudding. 

Cost. 

1 c carrots (grated) $0.0150 

1 c raisins (chopped) 0500 

1 c potatoes (grated) 0100 

2 c rolled oats 0328 

% c Engiish walnuts (chopped) .0625 

1 c sugar 0417 

Ms c suet 0375 

1 t allspice 0083 

1 t cinnamon 0083 

Y4, t clove3 0021 

1 t soda 0007 

1 t salt 0003 

Gas, one-third heat, 2% hours.. .0015 

This will serve 12 people for. $0.2707 
Or costs about 2% cents each. 
Mix all together and steam 2V 2 
hours. Serve with sauce made as fol- 
lows: Cost. 

1 R T flour (2 T) $0.0018 

1 T butter 0156 

*4 c sugar 0104 

1 t lemon extract 0292 

2 c boiling water 0000 

Cost $0.0570 

Cost of pudding 2707 

Total cost $0.3277 

—Mrs E. E. Litscher, 587 East. Buffalo 
street, city. 

English Plum Pudding. 

Cost. 

1 lb. raisins $0.1500 

1 lb. suet 1500 

% lb. stale dried bread crumbs .0400 

% lb. flour (whole wheat) 0141 

5 eggs 2000 

1 lb. dried currants (or dried 

Oregon sweet cherries) 1500 

y 2 lb. shredded candied orange 

peel (by-product) 0000 

V 2 lb. mixed (Oregon) nuts 1250 

i/o nutmeg (grated) 0260 

Vi Pt. grape (or loganberry) 

juice (25c pt.) 1250 

1 T Pearl shortening for greas- 
ing 0080 

Wood, 11 hrs., & use 1122 

About 6 lbs. of pudding costs.$1.1003 

Or 1 lb. costs 18 1-3 cents. 

Stone the raisins, if needed, mix 
them and the currants with the or- 
ange peel, sprinkle over the flour, and 
mix until each particle of fruit is well 
floured. Then add the nuts that have 
been blanched and chopped fine. Add 
the nutmeg, bread crumbs and chopped 
suet. Beat the eggs without separat- 
ing until light. Add the grape juice, 
pour this over the dry ingredients 



and mix thoroughly. The pudding 
must be moist, not wet. Pack the 
mixture in greased molds, cover and 
boil or steam 10 hours. When done, 
remove the lids and allow the pudding 
to cool. When cold, put on the lids, 
wipe off the molds, and put them 
away. When wanted for use, re-heat 
by boiling or steaming one hour. This 
will keep for months, in fact it Is 
better and more digestible when old 
than when fresh. Serve with hard 
sauce or a fruit sauce. 

We conserve flour, sugar, butter 
and lard here, use home-grown prod- 
ucts, and "save the crumbs." So this 
is surely as good a conservation recipe 
as we could find for a fine pudding 
and not very expensive at 18 cents 
per pound. — Mrs. S. T. R. 

Plum Pudding. 

Cost. 

1 c chopped suet $0.0750 

2% c flour 0352 

1 c molasses 0424 

1 c sour milk 0063 

2 t soda 0014 

2 eggs 0800 

14 t salt 0001 

V2 c walnut meats 0625 

V2 t cinnamon 0042 

1 T Crisco to grease molds 0087 

Grated rind of half a lemon 

( by-product) 0000 

Gas, 2 hours, one-third on 0140 

Cost to serve 9 people $0.3298 

Or 2 1-3 cents each. 

Mix together the suet, raisins, mo- 
lasses, salt and spice; then add some 
milk and soda dissolved in the milk; 
next the flour and nuts. Mix all to- 
gether thoroughly and fill pudding 
molds two-thirds full; steam two 
hours. Serve with sauce No. 1. — Mrs. 
George Spencer, 1260 East Davis 
street, city. 

Plum Pudding. 

Cost. 

2 c bread crumbs $0.0300 

1 c suet (chopped) 0375 

1 c raisins 0625 

1 c sugar 0417 

IV2 c sweet milk 0402 

1 ess 0400 

1/2 t soda 0001 

y 2 t baking powder 0011 

1 t cinnamon 0042 

1 t nutmeg 0130 

1 t cloves 0083 

1 t allspice 0042 

Fuel, wood and coal, 2 hours 

(% use) 0408 

Serves 10 people for $0.3236 

Serve with whipped cream. 

Cost. 

H pt. whipped cream $0.2000 

1 oz. vanilla extract 0292 

1 T sugar 0026 

Cost of sauce $0.2317 

Cost of pudding .3236 

Total cost to serve 10 people. $0.5554 
Or 5V 2 cents each. 



THE CONSERVATION OP SUGAR AND PATS 



Dissolve soda in a little boiling- 
water and mix in order given. Steam 
two hours in well greased mold. Serve 
warm with whipped cream sauce. 
Hard sauce may be used if desired. I 
find whipped cream delicious with 
this pudding. — Mrs. M. C. Thronson, 
790 M: E. Morrison st., Portland. 

Conservation Plum Pudding:. 

Cost. 

1 c bread crumbs $0.0150 

2 c flour 0282 

Ms c Crisco 0694 

V2 lb. raisins 0750 

1 c molasses 0424 

1 c milk (condensed) 0646 

1 chopped apple 0100 

1 t soda in a little hot water. . .0007 
1 t cloves 0083 

1 t cinnamon 0083 

Wood to steam 2V 2 hrs. (Vz use) .0504 

Cost of pudding $0.3723 

Serve with sweet milk or the juice 
of home canned peaches is nice. This 
will make a large pudding, enough for 
about 10 people, at less than 4 cents 
for each. — Mrs. Grace A. Howard, 750 
Kelly street, South Portland. 

Christmas Pudding:. 

Cost. 

2 c bread crumbs $0.0300 

Vs c honey (35c pt.) 0850 

1 c sweet milk 0268 

1 t soda 0007 

1 egg 0400 

1 c chopped suet 0750 

Yz lb, raisins (2 for 25c) 0650 

% c walnut meats 0375 

1 t cinnamon 0088 

V4. t cloves 0021 

Fuel, gas, one-third heat, 2 hrs. .0210 

This will serve 8 people for. .$0.3919 
Or a little less than 5 cents each. 
Dissolve the soda in the milk. Mix 
in the order given. Steam three hours 
in a well oiled mold. Serve warm 
with hard sauce for Christmas, fruit 
sauce for ordinary occasions, adding 
an unbeaten egg white when butter 
and sugar are creamed for hard 
sauce. Increase quantity nearly dou- 
ble, and is a great improvement. 

Hard Sauce. 

Cost. 

% c butter $0.0625 

% c powdered sugar 0312 

1 egg white 0200 

14 t lemon extract 0073 

Cost $0.1210 

Fruit Sauce. 

Cost. 
1 pt. home canned fruit juice. .$0.0300 

V 2 T corn starch 0016 

Fuel — Gas 5 minutes 0009 

Cost $0.0325 

Heat any kind of fruit juice, blend 
starch with a little water and add. 
Boil a few minutes and cool before 
serving. — Mrs. John Oatfield, Milwau- 
kee, Or. 



Cheap English Plum Pudding:. 

Cost. 

V2 pkg- seeded raisins $0.0750 

V2 pkg. currants 0750 

Orange or lemon peel 1000 

iy 2 teaspoons each ground cin- 
namon and allspice 0249 

Nutmeg 0195 

3 eggs (now 60c doz) 1500 

Little vanilla 0292 

10 grated almonds 0500 

1 c brown sugar, to taste 0417 

Heaping teaspoon baking soda 

dissolved in warm water 0007 

% cup bread crumbs 0111 

Enough flour to make firm, 1 c .0141 

Cup molasses, dark 0424 

Cup beef kidney suet 0500 

Gas to boil pudding 0280 

Cost $0.7116 

Chop suet, raisins, currants and peel 
fine, then add spices, almonds, baking 
soda, bread crumbs, flour, vanilla and 
molasses. Mix well and put in bag. 
Tie bag about 2 inches from pudding. 
Place a crockery dish under pudding 
in pot to keep it from burning and 
cover with water. Boil four hours. 

Sauce. — Take the water that is left 
in pot, about a cupful, and add a 
little cornstarch and vanilla and let 
cook until thick in double boiler. — 
Mrs. W. M. M., 429 Main st., city. 

Christmas Pudding-. 

Cost. 
Sweet potatoes $0.0500 

1 T Pearl shortening 0080 

2 T canned milk 0080 

V 2 c chopped nuts 0625 

2 T chopped raisins (seeded).. .0062 

2 T honey (strained) 0218 

% t nutmeg .0021 

V* c cinnamon 0021 

1 egg yolk, half egg 0200 

Gas, 20 min., oven 0085 

Cost to serve 6 persons $0.1892 

Cost for each, 3 cents. 

Boil enough sweet potatoes to 
make a pint when mashed, with one 
tablespoonful of butter substitute, 
two tablespoonfuls of canned milk, 
the well beaten yolk of one egg; add 
to this one-half cup of chopped nut 
meats, two tablespoonfuls of chopped 
raisins, two tablespoonfuls of honey: 
the spices and one tablespoonful of 
cider or fruit vinegar; beat well and 
bake in an earthen dish in a slow 
oven about 20 minutes; serve hot or 
cold; if hot serve with vanilla sauce; 
if cold serve with marshmallow 
cream. — Mrs. W. S. Roberts, 1310 Clay 
street, city. 

Vanilla Sauce. 

Cost. 

V2 c butter substitute $0.0694 

% c Karo (white) • 0156 

% c sugar 0104 

4 T canned milk 0160 

1/2 t vanilla 0146 

Total cost $0.1260 



220 



TELEGRAM CONSERVATION COOK BOOK. 



Cream, y 2 cup butter substitute, % 
cup sugar, y± cup of Karo, 4 table- 
spoonfuls canned milk and V 2 tea- 
spoonful vanilla. Beat until smooth 
and creamy. The sauce should be 
very cold, the pudding hot. 

Marshmallow Cream. 

Cost. 
1 t sparkling gelatine (Knox) . $0.0250 

1 egg-white, half egg from 
pudding u200 

2 T canned milk 0080 

1 R T sugar 0052 

\i c boiling water 0000 

% c cold water 0000 

1/2 t vanilla 0146 

Total $.0.0728 

Dissolve thoroughly 1 teaspoon of 
sparkling gelatine (Knox) in 14 cup 
of boiling water. Let cool but not 
set. Beat 1 egg white stiff and add 
gradually 1 R tablespoonful of sugar. 
Then the dissolved gelatine, then the 
^4 cup of cold water, then the 2 
tablespoonfuls canned milk or cream, 
V 2 teaspoonful of vanilla. This must 
all be added gradually, whipping 
lightly all the while. Have your cold 
pudding in serving cups or glasses, 
place the marshmallow cream on top 
sprinkle with nuts and add a cherry 
on top. Makes a very tasty and pretty 
dish. — Mrs. W. S. Roberts, 1310 Clay 
street, city. 

Sweet Potato Padding. 

Cost. 

2 lbs. sweet potatoes $0.1000 

1 qt. milk 1070 

y 2 cup molasses 0212 

1 egg 0600 

1 t vanilla 0292 

Wood, 1 hr., (V 2 use) 0204 

Serves 6 persons for $0.3378 

Or 5% cents each. 

Grate potatoes and stir into the 
milk. Add sugar, vanilla and the 
beaten eggs. Bake slowly for 1 hr. 
It needs no sauce. — Mrs. McCreary, 78 
E. Buffalo st., city. 

Maple Puddings. 

Cost. 

2 T karo syrup $0.0078 

2-3 c canned milk 0430 

1 egg white (cooking) 0200 

1 c water 0000 

1 T corn starch 0016 

U t mapeline 0040 

Vs t salt 0001 

V4 c chopped walnut meats 0313 

Gas, 10 minutes 0019 

4 small puddings $0.1087 

Or less than 3 cents each. 
Take one cup of hot water and the 
canned milk, stir together and put on 
to boil in double boiler; mix the corn 
starch, karo and salt together and 
stir into the boiling milk and water, 
stir till it thickens, cook a few min- 
utes and remove from fire to cool, 



add the white of egg beaten stiff, 
nuts and mapeline, beat good with 
egg beater, pour into small pudding 
molds, and set away to cool, can be 
eaten with cream if preferred. We 
like them without. — Mrs. George 
Spencer. 

Buckeye Prune Pudding. 

Cost. 

1 egg, cooking $0.0400 

2-3 c molasses 0282 

1/2 c water 0000 

1 c flour (large) 0142 

1 c prunes, chopped 0500 

1 t soda 0007 

1 t cinnamon 0083 

% t salt 0001 

Gas, 2 hours 0228 

$0.1643 
Beat egg to a froth; stir into mo- 
lasses; add water. Sift the soda and 
flour, cinnamon and salt. Mix the 
prunes, chopped fine, into the flour; 
then mix all together. Steam two 
hours. Serve with any preferred 
sauce. — Mrs. G. Spencer, 1260 East 
Davis street, city. 

Foaming Sauce. 

Cost. 

1 egg (white only) $0.0250 

V 2 c Karo syrup (or sugar)... .0312 

1 c cream 1000 

1 t vanilla 0292 

Cost $0.1854 

Whip white of one egg and half 
cupful of powdered sugar to a stiff 
froth. Whip separately one cupful of 
cream. Stir all together with one 
teaspoonful of vanilla. — Mrs. George 
Spencer, 1260 East Davis street, city. 

Cherry Rolls. Cost. 

1 qt. flour $0.0563 

i/ 2 c sugar 0208 

4 t baking powder 0084 

14 t salt 0001 

1 T Pearl shortening 0080 

2 c water -0000 

Cost of rolls without fruit. . .$0.0936 
Roll thin, cover with cherries. Roll 

up and cut off rolls about IY2 inches 
thick; place on end in deep pan; have 
the juice of the cherries boiling hot, 
add 1 T Crisco and pour over cherry 
rolls and bake in hot oven 30 min- 
utes. — Mrs. W. W. Williams, 1411 Rod- 
ney avenue, city. 

Apple Slump. 

This is very nice eaten warm cither 
with cream or sauce. Slice about six 
medium-sized apples in double boiler 
cooker. Blend 1 tablespoonful short- 
ening, (I use Crusto for all shorten- 
ing purposes as it is a substitute for 
butter in many instances) with 1 
cupful flour, sifted with a heaping 
tablespoonful baking powder. Mix 
with milk to form a dough which will 



THE CONSERVATION OF SUGAR AND FATS 



221 



drop from a spoon. Spread over ap- 
ples in cooker, steam about an hour 
or till apples and dough are done. 
Do not raise lid until you are sure 
it is done. I am sure this will be 
well liked and is very inexpensive. 
Mrs. C. Moran, Jennings Lodge, Or. 

Fairy Apple Pndding. 

Mrs. Oatfield brings us some fine 
recipes: 

Cost. 
1 % -inch slice whole wheat 

bread $0.0100 

1 pt. milk 0535 

2-3 c sugar 0278 

2 eggs 0800 

2 apples 0200 

y 2 t nutmeg 0065 

Fuel, gas oven, 45 minutes 0194 

Serves 6 at a cost of -.$0.2172 

Costs $0.0362 each. 

Soak bread for two hours in one 
cupful of milk. Beat eggs, milk and 
sugar (pouring off any remaining 
milk on bread). Crush bread, grate 
in the apples, then add custard and 
nutmeg. Pour in baking dish; set in 
pan of hot water; bake in moderate 
oven until set and light brown. It is 
best served with whipped cream, but 
is moist enough without any sauce if 
desired. It is excellent for children, 
and is high in food value. — Mrs. John 
Oatfield, Milwaukie, Or. 

Apple Tapioca Padding. 

Cost. 

6 apples $0.0600 

V 2 c Tapioca 0250 

2-3 c Karo syrup 0416 

1 t lemon extract 0292 

2 c cold water 0000 

Vs t salt 0001 

Gas oven, 20 minutes 0085 

Top gas, 20 minutes 0038 

Cost to serve 6 persons $0.1682 

Or less than 3 cents each. 

Peel and core the apples and cut 
into quarters. Make a dressing as fol- 
lows: Half a cup of Tapioca put in 
two cups of cold water; cook for 20 
minutes, add the syrup and lemon ex- 
tract or any flavoring preferred, pour 
over the apples and bake 20 minutes 
in the oven. — Mrs. G. Spencer, 1260 
East Davis street, city. 



Peach Tapioca. 

Cost. 
1 can peaches (home canned) . .$0.1300 

% c sugar (powdered) 0104 

1 c tapioca 0500 

Boiling water 0000 

•Y2 c sugar 0208 



% t salt 0002 

$0.2114 

Vanilla sauce 0844 

Fuel, fir wood (% use) 0102 

Serves six people at $0.3060 

Or 5 cents each. 

Drain peaches, sprinkle with pow- 
dered sugar and let stand one hour. 
Soak tapioca one hour in cold water 
to cover. To peach syrup add enough 
boiling water to make three cups; 
heat to boiling po'nt; add vapioca, 
drained from cold water, sugar and 
salt. Then cook in doublo boiler until 
transparent. Line a pudding dish v. ith 
peaches cut in quarters, fill u ith tap- 
ioca and bak i in modi-rate o>'en 30 
minutes; cool slightly and serve with 
sauce. Crush the strawberries J'd the 
sugar; let stand for a while; beat 
together whites of eggs and cream, 
add two teaspoonfuls sugar, stir into 
the berries and serve with cake. 

Vanilla Sauce. 

Cost. 

1 c water $0 2222 

V 2 c sugar . 0208 

2 T cornstarch vv>6 6 

2 T butter 0312 

1 t vanilla -O^ 2 

Total $0.0844 

Mrs. H. G. Thyng, 326 East Mohawk 

street, St. Johns. 

Seven-Cup Fig Pudding. 

1 c flour $0.0142 

1 c bread crumbs 0150 

1 c chopped suet "&"" 

1 c fig S 0750 

1 c chopped apples 0200 

1 c Karo syrup Oh-u 

1 c milk (large) U^'g 

1 t soda 00°^ 

Gas, 3 hours, one-third on 021U 

Cost to serve 7 people $0.2854 

Or 4 cents each. 

Mix the flour, suet, bread crumbs 
and apples together; add the syrup, 
then the milk with soda dissolved. 
Mix all together well; form into a 
roll. Tie in floured cloth and drop 
into a kettle of boiling water. Cook 
three hours; serve with fruit sauce, 
made as follows: Put one pint of 
fruit juice on to boil, thicken with 
two tablespoonfuls of arrowroot 
stirred smooth in half cup of cold 
water, and add half teaspoonful of 
grated nutmeg. — Mrs. G. Spencer. 
1260 East Davis street. 



Phone Your Want Ads to The Telegram— 
Broadway 200, A 6701 



222 



TELEGRAM CONSERVATION COOK BOOK. 



Pig Pudding: (Excellent). 

Mrs. Latimer says: 

"I am sending- you two of my fa- 
vorite desserts. The fig- pudding 
should be served warm, as it con- 
tains suet, which cannot be eaten 
cold. The pineapple puff is an excel- 
lent cold dessert, and if I may know 
just when it will be sampled, will be 
glad to send you a 'proof'." 

Cost. 

1 c molasses $0.0402 

1 c milk 0268 

2y 2 c flour 0211 

iy 2 c chopped suet 0938 

1 t soda 0007 

1 t salt .0003 

1 pt. chopped figs 1500 

2 eggs 0800 

Fuel, wood, 2 hrs (% use) .. .0408 

Cost $0.4537 

Add eggs to molasses, then milk, 
suet and flour into which has been 
well mixed the salt and soda, lastly 
add the figs. Serve with the follow- 
ing sauce: 

Pudding: Sauce. 

y 2 c pulverized sugar $0.0208 

1 egg 0400 

V 2 pt. whipping cream 1500 

Flavoring, 1 t vanilla 0292 

Cost of sauce $0.2200 

Cost of pudding 4537 

Cost of pudding and sauce. .$0.6737 

Serves 8 people. 

Cost for one portion, 8V 2 cents. 
—Mrs. Hugh Latimer, 768 Johnson 
street, city. 

(This pudding is not very econom- 
ical, but is a good conservation re- 
cipe, except the sauce. I wonder if 
honey could not be used in place of 
sugar in some way?) 

Poverty Pudding. 

Mrs. Schellberg says: I am sending 
you a recipe for Poverty pudding and 
I think it is very good considering 
the material used. 

Cost. 

9 state biscuits $0.0300 

% 4 sa, t 0001 

Y 2 c molasses 0212 

Vz c raisins 0250 

Ys t cinnamon 0010 

1 t vanilla 0292 

IT butter 0156 

Wood fuel y 2 hour (% use) .. .0306 

Cost of pudding $0.1527 

Pudding: Sauce. Cost. 

% c raisins $0.0250 

2 T sugar 0052 

V4, t salt 0001 

1 c water 0000 

1 t vanilla 0292 

1 T cornstarch 0016 

1 T butter 0156 

Wood fuel 10 min. (% use) 0034 

Cost of sauce $0.0801 

Cost of pudding .1527 

Total cost $0.2328 



Take 9 stale biscuits, toasted well. 
Split them in two; pinch salt; V 2 cup 
sugar or molasses; V 2 cup raisins; cin- 
namon and vanilla. Put in baking 
dish, add cold water so you can see 
it. Dot with butter; bake 1V 2 hours 
in slow oven for one hour. 

Sauce for Above. — x / 2 cup raisins 
sent through chopper, 2 tablespoon- 
fuls sugar, pinch salt, 1 cup water, 
vanilla, 1 T cornstarch, piece butter 
size walnut. Mix and cook till it 
thickens.— Mrs. O. G. Scheelberg, 159 
Coast st., Salem, Or. 

Date Pudding:. 

Cost. 

% lb. dates @ 25c lb $0.1250 

3 T Oleo @ 35c lb 0327 

y 2 c molasses 0212 

V 2 c milk 0134 

1 2-3 c whole wheat flour 0246 

y 2 t soda 0004 

*4 t cloves 0020 

% t nutmeg 0032 

% t cinnamon 0020 

14 t salt 0001 

Electric current \y 2 hours .. .0020 

Total $0.2266 

Stone dates and cut in small pieces. 
Melt Oleo, add molasses and milk. 
Mix and sift dry ingredients and add 
to butter mixture; add dates. Pour 
into greased mold and cover with 
greased paper. May be served with 
lemon sauce or cream. — Mrs. A. H. 
Pope, 1285 East Twentieth street, 
South, city. 

Happy Thought Pudding. 

Cost. 

2 c bread crumbs $0.0300 

% c dark molasses 0318 

2 c milk 053fi 

1 egg 0400 

1 c raisins 0500 

% t soda, dissolved in milk . . .0006 

1 t cinnamon 0083 

y 2 t cloves 0042 

% t salt 0001 

Wood fuel, 2 hours (y 2 use) .. .0408 

$0.2594 
Bake two hours in closely covered 
tin; serve with hard sauce. — Amy B. 
Westbrook, 1540 Salem avenue, Al- 
bany, Or. 

(This recipe saves the crumbs, 
saves sugar by using New Orleans 
molasses and raisins and has no fat, 
so it is surely a good conservation 
recipe.) 

Brown Pudding. 

Cost. 

2 c coarse bread crumbs $0.0300 

1 c flour 0141 

1 c molasses 0424 

1 c cold water 0000 

1 c seeded raisin and currants .0500 

1 egg 0400 

Yz t soda 0003 

1 t Crisco for greasing 0029 

Gas, 1-3 heat, 2 hours 0140 

Serves 12 at $0.1937 

Or $0.0161 each. 



THE CONSERVATION OF SUGAR AND FATS 



223 



Mix in the order given, dissolve 
soda in about 1 T hot water before 
adding-. Steam 2 hours. The above is 
our favorite pudding and is delicious 
and economical. 

Sauce for Pudding:. 

Cost. 

1 c sugar $0.0417 

y 2 c butter 1250 

1 egg 0400 

Vz t vanilla extract 0146 

2 T hot water 0000 

Total $0.2213 

Beat sugar and butter to a cream. 
Add beaten egg and vanilla. Just be- 
fore serving add 2 T hot water. — Mrs. 
E. J. Dixon, 1599 Elmore street, city. 

Steamed Pudding. 

This is a very cheap pudding which 
always passes for an expensive one, 
and the amounts of "conservation 
materials" used are very small. One- 
half cup of chopped nuts may be sub- 
stituted for the butter, but it brings 
the cost up. A little salt should be 
added. 

Cost. 

2 c bread crumbs $0.0300 

V 2 c flour 0070 

1 c sour milk (buttermilk pr.). .0094 

1 c raisins 0500 

1 t soda 0007 

1 t cinnamon 0083 

Vs t nutmeg 00fi5 

V 2 t cloves 0041 

2 T sugar 0052 

2 t melted butter 0064 

Wood, 3 hours, % use 0428 

Six generous slices $0.1704 

Or less than three cents each. 
Grind bread and raisins, sift spices 
with flour, dissolve the soda in the 
milk, add butter last. Melt butter in 
pound can in which pudding is 
steamed, thus greasing it. Place can, 
uncovered, in kettle with tight lid, 
partly full of boiling water. Do not 
lift lid until done, then dry pudding 
in oven a few minutes. Use any 
favorite sauce, but the most econom- 
ical is: 

Fruit Sauce. 

Cost. 
1 pt. berry juice (home canned) $0.0300 

y 2 T cornstarch 0008 

Wood, 10 min., % use 0019 

Total $0.0327 

— Mrs. Elbert Smith, Cottage Grove, 
Oregon. 

Here is the Widow Bedott's pud- 
ding, mentioned previously, that came 
to us unsigned. It is also a splendid 
conservation recipe, which no one 
need hesitate to own: 

Widow Bedott's Pudding. 

Cost. 

1 lb. raisins $0.1500 

1 c suet 0375 



1 t cinnamon 0083 

1 c milk 0268 

2 c flour 0282 

2 t baking powder 0042 

% t salt 0001 

Fuel for baking (^ use) 0170 

$0.2721 
Fry suet till meat is brown; save 
grease for drippings; put 1 cup crack- 
lings through the food chopper, mix 
all together, putting raisins in on the 
flour. Bake and serve hot with any 
fruit juice sauce. 

Rice Pudding. 

Cost. 

3 pts. milk $0.1605 

3 T rice 0095 

1 T oleo, <g> 35c per lb 0109 

x h c chopped preserved ginger .0500 

hi c syrup from ginger 0500 

Electric current, low 2 hours.. .0012 

Total $0.2821 

Wash rice and add to milk, add 
oleo, ginger and syrup. Bake very 
slowly for 2 hours. Stir 3 or 4 times 
during baking, but do not stir the 
last half hour it is in oven. Mrs. A. 
H. Pope, 1285 East Twentieth street, 
South, city. 

Rice Pudding. 

Oosc. 

2 eggs (cooking) $0.0800 

2 c cooked rice 0228 

Yz c sugar 0208 

1 c milk 0268 

1-3 lb. raisins 0500 

% t nutmeg 0065 

Fuel, y 2 hr. (y 2 use) firwood .0102 

$0.2171 
Beat eggs, add other ingredients 
and bake x k hour. Serve with 

Sweetened Milk. 

Cost. 
1 c milk $0.0268 

1 T sugar 0026 

% t nutmeg 0002 

$0.0296 
Cost of pudding 2171 

Total cost $0.2467 

— Mrs. H. H. Barnes, Ridgefield, 
Wash. 

Old-Fashioned Rice Pudding. 

Simple but nourishing, especially 
good for children. 

Cost. 

2 nts. fresh milk $0.2140 

3 T rice (V 8 lb.) 0195 

4 T sugar 0104 

Vo c raisins 9 50 

% t of salt 0001 

Slow oven 3 hrs. (% use) 0429 

For 8 portions $0.3119 

Or about 4 cents each. 

This should be served cold and re- 
quires no sauce. Wash rice thorough- 
ly and if convenient soak it for a 
while in the milk before baking. Stir 
down as skin forms on top. Do not 
allow to brown until nearly done. If 



224 



TELEGRAM CONSERVATION COOK BOOK. 



baked very slowly the rice swells and 
makes a delicious, creamy pudding- 
unexcelled for nourishment, and with 
bread and butter would make a very 
satisfying- luncheon in itself. If, by 
any chance, it should become too stiff 
in baking-, the addition of cream in 
serving- is an improvement, but if 
properly baked is not needed. — Mrs. G. 
L. Lindsley, 1575 Hawthorne avenue, 
city. 

Red Rice Padding-. 

Cost. 

1 pint of red fruit juice $0.1250 

1 pint water 0000 

1 c sugar 0417 

1 c ground rice 0454 

Fuel, wood, 20 min. (Ms use) .. .0068 

$0.2189 

Boil until well done and thick — 

turn into molds. Serve with milk and 

sugar. — Mrs. Williams, 1411 Rodney 

avenue, city. 

Indian Pudding. 

Cost. 

1 qt. milk (skim) $0.0250 

1-3 c corn meal 0048 

1 T butter 0156 

1 egg 0400 

% c molasses 0106 

y 2 t ginger 0042 

% t cinnamon 0042 

V2 c sugar 0208 

1/2 t salt 0002 

Wood to bake, slow oven (% 

use) 0429 

Enough for 4 $0.1683 

Or 4 cents each. 

No sauce is necessary but 1 T of 
whipped cream for each portion can 
be served if desired. Scald the milk; 
when boiling stir in the corn meal 
and butter. Let it cool, add egg (well 
beaten), sugar, molasses and spices. 
Add V2 c cold milk or water and bake 
slowly three hours. — Mrs. G. L. 
Lindsley. 

Graham Pudding. 

Cost. 

1 cup graham flour $0.0148 

V 2 c white flour 0070 

2 t butter 0064 

l / 2 t soda 0003 

% c sour milk 0031 

1 c raisins 1500 

V 2 t nutmeg 0065 

% t cinnamon 0021 

Wood, iy 2 hrs. (% use) .0406 

$0.2308 
Mix and steam \y 2 hours. Serve 
with the following sauce: 

Chocolate Sauce. Cost. 

4 t ground bitter chocolate. . ..$0.0313 

% c sugar, brown 0312 

y 2 c cream 0500 

Cost of sauce $0.1125 

Cost of pudding 2308 

Total cost $0.3433 

Boil chocolate and sugar 3 minutes, 

add cream beaten stiff. — Mrs. J. B. 

McCreary, 78 E. Buffalo st. 



Baked Indian Pudding. 

Cost. 

1 pint milk $0.0535 

3 apples 0300 

Vi t salt 0001 

V 2 c cornmeal 0142 

2 T brown sugar 0078 

Bake 4 hours slowly 1020 

Cost to serve 6 people $0.2076 

Or 3 y 2 cents each. 

Place the milk on the stove; while 
it is heating put in the apples, cut up 
fine; add sugar and salt; while scald- 
ing hot stir in the corn meal. Pour 
into a pudding dish and bake very 
slowly four hours. Serve with or 
without sauce, as preferred — Mrs. G. 
Spencer, 1260 East Davis street, city. 

Aunt Jessie Graham's Pudding. 

Cost. 

1 c milk $0.0268 

1 c New Orleans molasses 0424 

y 2 lb. chopped raisins 0750 

1 egg (cooking) 0400 

1 t soda 0007 

14 t salt 0001 

y 2 t cinnamon 0042 

% t cloves 0021 

2% c Graham flour 0333 

Gas, top, 2 hrs 0228 

Cost to serve 7 people $0.2474 

Cost for each Zy 2 cents. 

Stir the soda well into the molasses, 
add well beaten egg and spices; stir 
the flour smoothly into the milk and 
add to the other mixture; when all 
are mixed well tie in a floured pud- 
ding bag and steam two hours. Make 
sauce as follows: 

Cost. 

1 pint water $0.0000 

34 c Karo syrup 0393 

1 egg yolk (i/ 2 egg) 0200 

2 T corn starch 0032 

1 t extract 0292 

Gas, 10 minutes 0019 

$0.0936 
To one pint of boiling water add % 
cup of Karo syrup and yolk of one 
egg; mix two tablespoonfuls corn 
starch with the beaten egg yolk and 
one tablespoonful cold water, stir in 
the boiling mixture, cook 10 minutes 
in double boiler; add one teaspoonful 
lemon or vanilla. — Mrs. G. Spencer, 
1260 East Davis street, city. 

Baked Pancake Pudding. 

Cost. 

4 c cold pancakes $0.0000 

% c English walnuts 0625 

% c raisins 0250 

% c molasses 0212 

1 c milk 0268 

1 t cinnamon 0083 

2 eggs 0800 

1 t Wesson oil for greasing... .0019 
Gas, 15 minutes 0064 

Cost $0.2332 

ATout 2y 2 quarts, or $0.0932 per 

quart, or 214c per cupful. 

Grind cold pancakes through the 

coarsest knife in food chopper. Eng- 



THE CONSERVATION OF SUGAR AND FATS 



225 



lish walnuts the same, V 2 cup; raisins 
V 2 cup. Put together the same as 
bread pudding-. Serve with any kind 
of dressing. This is great; nothing 
better. — Mrs. A. E. Coombs, 560 Glisan 
street. 

Directions for making Bread Pud- 
ding: 

Cover the bread (pancakes) with 
the milk and let soak 20 min. Then 
add the molasses, the rest of the milk, 
the cinnamon and at last the well 
beaten eggs. Turn into well greased 
baking dish, bake in a moderate oven 
until "set." Serve with milk or lem- 
on sauce or use warm without sauce. 

Of course there are other recipes 
for bread pudding, under different 
combinations. It seems to me that 
here we have an ideal conservation 
recipe for the following reasons: 

1st. — We use up cold pancakes — 
left overs — (the conservation of 
waste.) 

2d. — Our pancakes are always made 
of at least part substitute for wheat 
flour, buckwheat, corn meal, etc. — 
(the conservation of wheat.) 

3d. — We use N. O. molasses instead 
of sugar — (the conservation of sugar.) 

4th. — We use our home-grown wal- 
nuts instead of fat of any kind, even 
for greasing the pan we use Wesson 
oil or any other vegetable fat — (the 
conservation of fat.) 

5th. — We use Oregon home-grown 
walnuts and California oranges — 
(products of our section of the coun- 
try.) 

6th. — We need no sauce at all to eat 
with it — (so again we conserve the 
fats and sugar.) 

7th. — It is wholesome and nutri- 
tious, all the elements entering into 
it having good food value.) 

8th. — It is very economical, costing 
2% cents per cupful or about 1 cent 
per half cupful, which might be the 
portion served. 

9th. — It is guaranteed to be "deli- 
cious" by two of our good kitchen 
cooks. 

(We might also have said it was 
hearty enough to take the place of 
meat.) 



Now take some recipe of your own 
or one from any place — and analyze 
it out this way and see if you can 
beat this one. This is just as inter- 
esting as any game (or fancy work). 
Just try it. 

Quick Puff Pudding. 

Here is a great favorite of mine. 
It is so easily made, that one can get 
it ready any time at the last moment 
(when unexpected company appears 
on wash day, etc.) and it is always 
light, and good, besides being very 
wholesome, and using any of our 
home preserved fruits. 

Cost 

1 pt. flour $0.0281 

2 t baking powder 0042 

14 t salt 0091 

1 c milk (about) 0268 

1 t Pearl Shortening, for greas- 
ing 0027 

Canned or preserved fruit OODO 

Gas 20 minutes 0038 

Cost without fruit $0.0652 

Stir one pint of flour, two teaspoon- 
fuls of baking powder and a little salt 
into milk until very soft; place in 
the steamer's well greased cups, put 
in each a spoonful of batter, then one 
of fruit or preserves, cover with an- 
other spoonful of batter (the cup 
should not be over % full in all) and 
steam 20 minutes. (I use top milk and 
sugar with it.) "This pudding is de- 
licious made with fresh strawberries, 
and eaten with a sauce made of two 
eggs, one-half cup of butter and a 
cup of sugar, beaten thoroughly with 
a cupful of boiling milk and one of 
strawberries. — Mrs. B. T. Skinner, 
Battle Creek, Mich." 

This quick puff pudding uses 
little white flour, and would have to 
have that or whole wheat, but there 
is no sugar or fat in the recipe at 
all, and it is the best conserver of 
time I know of, and also enables us 
to use up all the little "dabs" of 
fruit, jelly, preserves, etc., we happen 
to have left, as the filling in each 
cup may be different, and it is al- 
ways light and good, no matter how 
inexperienced a person makes it, if 
it is cooked till done. I found that it 
required nearer half an hour than 20 
minutes to cook thoroughly. 



Some Other Desserts 



Conservation Desserts. 

Here are some suggestions for con- 
serving sugar and fats by using fruits 
for desserts: 

La Composite. 

Peel bananas and slice thin. Peel 
oranges and slice an equal quantity 
thin. Place in layers with strained 
honey or syrup between. Let set 
awhile before using. 



Ambrosia. 

Equal parts of peeled and sliced 
oranges and peeled and sliced pine- 
apple treated as above and sprinkling 
each layer also with grated cocoanut. 

Pineapple. 

Fully ripe pineapple, pared, sliced 
or cut in small pieces require no 
seasoning, even sugar, but honey or 
a little sugar may be added if de- 
sired. 



226 



TELEGRAM CONSERVATION COOK BOOK. 



Raisins and Cranberries. 

Two quarts cranberries, one pint 
raisins, two pounds sugar, one quart 
water. Cook in a stone crock until 
the berries are well broken; don't 
allow them to burn. Then pour out 
to cool. 

(Try this, using- two quarts corn 
syrup instead of the two pounds of 
sugar and one quart of water. I be- 
lieve it would make a fine sauce or 
pie, and if we can use raisins for 
sweetening- that will help out on the 
sugar.) 

Apples With Raisins. 

Take a dozen tart apples, pare, core 
an<j quarter, thoroughly clean one- 
quarter as many raisins as apples. 
Pour over the raisins one quart of 
boiling water and let stew until they 
are well swollen, then add the apples 
and cook until tender. No sugar will 
be needed. 

Baked Apples. 

Select nice tart apples, wipe clean 
and bake in a moderate oven until 
done; bake slowly. When desiring to 
serve with milk or cream, use sweet 
apples. 

Baked Sweet Apples. 

Select nice sweet apples, wipe them 
well, fill a dish nearly to the top with 
the apples, first quartering and cor- 
ing them, but do not pare them. Set 
the vessel into a kettle of water or a 
steamer, and steam until ner.rly soft; 
then place the vessel containing the 
apples in the oven, covering it with 
a plate. Let them bake until the 
juice is nearly absorbed; take out and 
serve with milk or whipped cream. 

Dried Apples. 

Soak over night dried apples and 
stew with raisins. This makes a pal- 
atable dish or pie. 

Cranberries and Sweet Apples. 

Stew together equal parts of cran- 
berries and sweet apples, wash, rub 
through a colander to remove the 
skins; a little sugar may be used to 
sweeten, but it makes a very palat- 
able sauce without it. 

Baked Bananas. 

Select large red bananas, take the 
skin off from one section of the 
bananas, and loosen the skin from 
them; put a row in a dripping pan, 
with the side up from which you took 



the peeling; sprinkle on a very little 
sugar, and bake one-half hour in a 
quick oven. 

Stewed Raisins. 

Wash, then soak several hours in 
cold water a pint of good raisins, cook 
them in the same water in which 
they were soaked. Do not let them 
boil, but place them on the back of 
the stove and let them simmer until 
the skins are tender. Three or four 
figs, chopped fine, cooked with the 
raisins gives a richness to the juice. 



Some Fruit Desserts. 

Third Prize. 

For the best dessert, aside from the 
two above (and cakes and confection- 
ery) — like ice cream, ices, fruit, gela- 
tines, etc., also made on conservation 
lines, was won by a new visitor, Clar- 
issa Johnson, with a splendid conser- 
vation recipe. 

Apple Mint Freeze. 

(Will serve four people.) 

Cost. 

2 c sifted apple sauce $0.0400 

y 2 c honey 0875 

3 sprigs mint (from garden).. .0000 

Ice to freeze 0500 

Rock salt 0200 

Price of 1% pints $0.1975 

Or 5 cents each for four people. 

Let mint stand in hot sauce for five 
minutes, strain, add honey; when cold 
pour into quart mold and freeze. — 
Clarissa Johnson, 525 Sixteenth street, 
city. 

(Our judge said "apple mint freeze 
seems good for a summer dessert and 
seems original.) 

Apple Porcupine. Cost 

6 medium-sized apples $0.0600 

1 T raisins 0031 

1 T nuts, walnuts 0078 

Electric current, 30 minutes . . .0007 

% c sugar 0104 

% c boiling water 0000 

1 oz. cocoanut 0121 

Electric current 8 minutes 0024 

Total $0.0965 

Pare and core apples, fill centers 
with raisins and nuts, bake until ten- 
der, about % hour. Now put sugar 
and water in the pan, heat until 
melted, cook 5 min., cover apples with 



The Very Latest Society Gossip Is Found on The 
Telegram's Society Page 



THE CONSERVATION OF SUGAR AND FATS 



227 



sauce and rroll in cocoanut. Serve 
with cream. — Mrs. A. H. Pope, 1285 
East Twentieth street South, city. 

Stuffed Prunes. 

Cost. 

1 lb. prunes $0.1250 

Va. lb. marshmallows 1000 

x k c sugar 0208 

Gas, 15 minutes 0028 

Serves 10 at a cost of $0.2486 

Or $0.0248 each. 

Soak prunes 24 hours, then steam 
15 minutes. Remove seeds while hot 
and stuff with marshmallow. Put 4 
stuffed prunes in each individual dish 
and sprinkle 2 teaspoonfuls of sugar 
over the top. Serve with whipped 
cream. Very good and healthful, too. 
■ — Mrs. E. J. Dixon, 1599 Elmore street, 
city. 

Date Whip. 

Cost. 
1 lb. dates $0.2500 

3 egg whites 0600 

Gas, 1-3 heat, 20 min 0023 

Gas to bake, moderate heat, 45 

minutes 0194 

Six generous portions at ...$0.3317 

Or $0.0552 each. 

Remove seeds from dates, nearly 
cover with cold water and boil till 
thoroughly done. Mash and cool. 
Whip whites of three eggs stiff — fold 
them in carefully (don't beat). Bake 
in greased pudding dish or saucepan 
45 minutes. Serve cold with whipped 
cream. Do not have oven too hot. 
This is better if made the day before 
using and will keep a week or more. 
It is high in food value, also. — Mrs. 
E. J. Dixon, 1599 Elmore street, city. 

Date Surprise. Cost 

1 T butter $0.0156 

1 c sugar 0417 

2 pints milk (1 quart) 1070 

4 T cornstarch 0064 

1 c dates (pitted and chopped) .1000 
% t vanilla extract 0146 

Serves five people at $0.2853 

Or 5% cents each. 

Put one tablespoonful butter, sugar 
and milk into saucepan and bring to 
boiling point. Add the cornstarch, 
moistened with a little of the cold 
milk, and cook eight minutes, stirring 
constantly. Add the dates and the 
vanilla. Mix and pour into sherbet 
glasses. "When cold decorate with 
stoned dates. Serve with a little 
cream if you wish, but is good with- 
out. 

Strawberry Foam, 

Cost. 
1 qt. strawberries (two boxes 

when cheap) $0.2000 

1 c sugar 0417 

2 egg whites (equals 1 egg) . . .0500 

V 2 c cream 0800 

2 t sugar 0018 

Total $0.3735 



Serves 6 people at about 6%c each. 
— Mrs. Thyng. 

This fruit dessert is to be served 
with cake. 

Banana Cream. 

Cost. 
3 bananas (25c doz.) $0.0625 

2 c milk (skim) 0125 

Vz c sugar 0208 

3 eggs 1500 

1 T corn starch 0016 

2 T sugar 0052 

Gas, 5 minutes 0010 

Enough for 4 people, costs. .$0.2736 

Or 6% cents each. 

Slice the bananas and arrange in a 
glass dish. Make a cream of the 
milk, % c sugar and yolks of eggs. 
Bring to boiling point and add the 
corn starch wet in a little of the cold 
milk. Boil till it thickens. Let cool 
and pour over the bananas. Beat 
whites of eggs stiff, adding 2 T su- 
gar and pile on top. It may be 
slightly browned in oven if desired. — 
Mrs. G. L. Lindsley. 

Steamed Custard. 

Cost. 

1 egg $0.0400 

1 T sugar 0026 

1 c milk 0268 

y 8 t salt 0001 

% t nutmeg 0016 

Cost $0.0711 

For two, $0,035 each. 

Directions — Beat egg, add milk and 
sugar, add salt and nutmeg. Place 
custard cups or jelly glasses filled 
within half an inch of the top in a 
steamer and steam 15 minutes. — Mrs. 
F. W. Kruse, 131% East Eighteenth 
street, city. 

Coffee Custard. 

Cost. 

1 pint milk $0.0535 

% c Karo corn syrup 0468 

3 eggs 1200 

1 c strong coffee 0094 

1 T cornstarch 0016 

Cost $0.2313 

Heat milk and Karo to boiling 
point. Add the eggs, well beaten, the 
hot coffee, and the cornstarch mixed 
till smooth with a little cold milk. Stir 
till it thickens. Pour into glasses. 
When very cold serve with the fol- 
lowing sauce: 

Mock Cream. 

Cost. 

2 t cornstarch $0.0010 

2 T sugar 0052 

1 pint scalded milk 0535 

1 t vanilla 0292 

Whites of 2 eggs 0400 

Cost of sauce $0.1289 

Cost of pudding 2313 

Total cost of pudding $0.3602 

Mix the cornstarch and sugar, and 
cook in the hot milk 10 minutes. 



228 



TELEGRAM CONSERVATION COOK BOOK. 



Strain and cool. Add vanilla and 
whites of eggs beaten stiff. Makes 
a good substitute for whipped cream. 
— Mrs. Grace A. Howard, 750 Kelly 
street, South Portland. 

Chocolate Dessert. 

Cost. 

2 c bread crumbs $0.0300 

4 T sugar 0104 

Vt cake of chocolate (25c cake) .0625 

Cost $0.1029 

Put all these together in the oven 
and stir occasionally until the crumbs 
are well coated with chocolate; re- 
move from the oven and when cool 
seive in tall glasses, with a spoonful 
ot whipped cream on each, or you 
may substitute any favorite pudding 
sauce. — Amy B. Westbrook, 1540 Sa- 
lem avenue, Albany, Or. 

(This is a good recipe to use up 
bread crumbs in a delicious dessert 
but it is surely not a conservation re- 
cipe. Could you not use honey with a 
little chocolate for flavoring?) 

Coffee Jelly. 

Cost. 

1 c cold coffee $0.0200 

1 package gelatine 1500 

1 T sugar 0026 

2 c boiling water 0000 

1 c whipping cream 1000 

Cost $0.2726 

Serves 6 at 4% cents each. 
Dissolve gelatine in coffee, add su- 
gar and boiling water. Pour into wet 
mold. When firm turn into large 
plate and cover with whipped cream. 
—Mrs. F. W. Kruse, 131^ East Eigh- 
teenth street, city. 

(One tablespoonful sugar for six 
people — or half a teaspoonful each — 
i.3 not bad, but the cup of cream, Mr. 
Hoover says, should not be used now.) 

Jellied Prunes. 

Cost. 

2 doz. prunes $0.1000 

2 doz. English walnuts 1000 

1 pkg. gelatine, lemon 1250 

V 2 cup sugar, brown 0208 

Vz pint cream 0500 

Wood fuel, 5 minutes 0017 

Cost to serve 6 persons ....$0.3975 
Stew the prunes. When cold re- 
move stones and fill with blanched 
walnut meats cut in sizes to suit 
amount of prunes to be filled. Dis- 
solve gelatine in water; heat prune 
juice, boiling hot; add sugar and lem- 



on juice; strain over prunes; put in 
ring mold and fill center with 
whipped cream. This can be used as 
a salad by substituting mayonnaise 
for the cream. — Mrs. J. B. McCreary, 
7S East Buffalo street. 

Pineapple Puff. 

""oat. 

1 can pineapple $0.1500 

1 c sugar 0417 

1 T Knox gelatine 0750 

% box marshmallows 0500 

Ms pint whipping cream 1500 

Cost to serve six people $0.4667 

Or nearly 8 cents each. 

To the juice of 1 can pineapple add 
enough water to make 1 large cup- 
ful. Heat this to boiling point with 
sugar; chop pineapple very fine, add 
to this; have gelatine dissolved in % 
cup of cold water and add to this 
mixture. Set aside to harden. Whip 
the cream and add the marshmallows, 
cut up several times; add this to the 
gelatine mixture and allow to stand 
an hour or two. Serve in tall glasses 
with nuts or candied cherries on top. 
Will serve six.' — Mrs. Hugh Latimer, 
768 Johnson street. 

(I'm afraid this delicious concoction 
is neither an economical nor a con- 
servation recipe — is it. Mrs. Latimer?) 

Mrs. Latimer wrote later: 

"I am quite sure that either honey 
or white Karo syrup would be a good 
substitute for sugar in the pineapple 
pudding, and the pudding is very good 
without the marshmallows. However, 
I would reduce the amount to % cup- 
ful of honey, or syrup, as it is rather 
sweet anyway. We do not consider 
it expensive." 

Delicious Dessert. 

Cost. 

1 pkg. Raspberry Jello $0.1000 

1 pint boiling water 0000 

% c walnuts 0312 

1-3 lb. dates 0833 

% lb. marshmallows 0500 

% c whipped cream 0500 

Serves 8 generous portions at $0.3145 

Or $0.0393 each. 

Dissolve Jello in boiling water; 
pour on medium sized platter. When 
cold, cut in cubes. Chop walnuts and 
dates and cut marshmallows in sixths. 
Mix all together with the whipped 
cream. Serve with whipped cream 
with a cherry on top. — Mrs. E. J. Dix- 
on, 1599 Elmore street. 



The Comic Pair, Mutt and Jeff, Appear Daily in 

The Telegram 



THE CONSERVATION OF SUGAR AND PATS 



229 



ICES. 

Here is Miss Lauffer's second choice 
for third prize, but she suggests (as 
I did) that Karo syrup might have 
been used in place of sugar. We re- 
print the recipe, as it is simple, some- 
thing everyone likes, and very cheap. 

IiCiuon Ice. 

Mrs. Kruse says: .1 am sending you 
all my best desserts to help out with 
your cook book. 

4 lemons at 20c dozen $0.0666 

1 quart water (cold) 0000 

1 R c sugar (1 c and 1 T) 0443 

Whites of 4 eggs (beaten) 0800 

Cost $0.1909 

To freeze — 

Salt $0.0300 

!ce 1000 

„ Total $0.1300 

Cost of material 1909 

Cost of lemon ice $0.3209 

This serves about IS people at 2 
cents apiece. Make dressing of some 
kind of yolks. 

I always feel that when I make this 
I am making something out of noth- 
ing. The recipe makes a strong three- 
quarters of a gallon when frozen, and 
is a very dainty dessert. Other fruit 
juices may be used in place of lemons 
—Mrs. F. W. Kruse, 131% East 18th 
street. 

(Could not you use honey or Karo 
for sweetening the lemons to save 
sugar?) 

Pineapple Ice. Cost 

1 quart water $0.0000 

1% pints sugar 1251 

1 teaspoonful Knox's gelatine.. .0250 

3 lemons (juice) 0500 

Pineapple juice and pieces of 

the cut fruit 0500 

3 eggn, whites (whipped dry) . . .0600 

Half use $0.3101 

Salt and ice 1300 

Cost $0.4401 

Serves 10 at 4 l-3c each. 

Boil the water and sugar 3 minutes. 
Add 1 teaspoonful gelatine which has 
set with the water over it for 5 min- 
utes. Cool, add lemon juice, pineapple 
juice and cut fruit and egg whites. 
Freeze and let stand awhile. Makes 
% gallon. — Mrs. F. W. Kruse, 131% 
East Eighteenth street. 

(This is surely not a conservation 
recipe.) 



Brown Bread Ice Cream. 

Cost. 

2 pints milk $0.1070 

1 pint cream 1000 

1% cups brown bread crumbs. .0188 

% t salt 0001 

% cup sugar (brown) 0364 

1 quart cream costs $0.2623 

Dry and sift bread crumbs. Mix 
above ingredients and freeze. If 
granular consistency is desired re- 
serve % cup bread crumbs and add 
when partially frozen. Sprinkle a 
few dried bread crumbs over before 
serving. The addition of nuts makes 
it better. This makes 1 quart ice 
cream. — Mrs. J. B. McCreary, 78 East 
Buffalo street. 

Ice Cream with Brown Sugar. 

Cost. 

1% pints milk $0.0669 

1 T flour 0009 

1 egg 0500 

S A cup brown sugar 0312 

1 t vanilla 0292 

1 cup cream 1000 

Wood fuel, 10 minutes (% use) .0034 

One quart $0.2816 

Scald milk, reserving 1 cup into 
which flour is blended. Then add to 
hot milk; also beaten egg and sugar. 
Cool, strain, add vanilla and 1 cup 
heavy cream. This makes 1 quart of 
ice cream. — Mrs. J. B. McCreary, 78 
East Buffalo street. 

New Year's Sherbet. 

Cost. 
1 pint unseasoned cooked apple 

pulp $0.0500 

1 pint cranberry juice 1000 

1 lemon (three for 5c) 0166 

1 t vanilla 0292 

1 pint sugar 0834 

Cost $0.2792 

Salt and ice 1000 

Costs in all $0.3792 

Serves eight at 4 2-3c each. 

Press apple pulp through sieve, also 
the cranberry juice. Then add juice 
of lemon, vanilla and sugar. Cook 
10 minutes. Cool and freeze, as for 
ices. To serve with turkey, duck or 
goose. Serves eight persons at 4% 
cents each. — Mrs. F. W. Kruae. 131% 
East Eighteenth street. 

(Here is altogether :oo much sugar 
for any patriotic an<j loyal woman to 
use for a sherbet now.) 



Society of Portland and Vicinity Covered Every 
Day on the Society Page 



230 



TELEGRAM CONSERVATION COOK BOOK. 



A Few Conservation Cakes 

NOTE. — As this cook book went to press just as we were beginning our 
work on Cakes and Confectionery, we were only able to print a few of the 
first of these recipes received. 



Christmas Cake. 

Cost. 

4 c flour $0.0564 

4 t baking powder 0084 

34 c butter substitute 1041 

1 c raisins 0500 

1 c currants 0500 

3 oz. candied peel 0500 

1 t ginger 0083 

% t nutmeg 0065 

1 c honey 1750 

Bake in loaf 40 minutes or 20 

in tins. Gas, 40 minutes 0200 

Cost $0.5287 

Sift dry ingredients together into a 
bowl, rub in shortening, add fruit and 
honey, mix well together, adding a 
little milk or water to make an ordi- 
nary cake batter. Bake in slow oven 
and ice as follows: 

Boiled Honey Icing. 

Cost. 

IVi c honey $0.2625 

1 t lemon juice 0100 

1 egg, white 0200 

3 marshmallows 0100 

Total $0.3025 

Take y 2 c honey and boil until 
thick. Add 1 teaspoonful lemon juice 
and pour on stiffly beaten white of 1 
egg, add 3 marshmallows and beat 
hard until soft and creamy. — Mrs. F. 
N. Taylor. 

Christmas Cake. 

Cost. 

1 c shortening $0.1388 

2 c honey 3500 

1 c sour cream ,1000 

3 eggs 1200 

2 t lemon juice (1 lemon) 0167 

1 t soda 0007 

2 t cream tartar 0106 

4 c whole wheat flour 0592 

Slow oven, 1 hour 0255 

Total $0.8215 

Cream shortening and add to it the 
sour cream and the honey; blend thor- 
oughly; beat separately whites and 
yolks of eggs and add to the mixture 
the lemon juice; add soda and cream 
of tartar to the flour; mix all thor- 
oughly; bake in a moderate oven 
about one hour. — Mrs. W. S. Roberts, 
1310 Clay street. 

Mock Cream. 

Cost. 

1 c canned milk $0.0646 

Vz c water 0000 

2 T Karo syrup, white 0078 

2 eggs, whites (half) 0400 

1 t vanilla 0292 

2 t cornstarch 0010 

Gas, 15 minute,s 0019 

Total $0.1445 



Mix cornstarch with a little of the 
water. Scald with milk and water. 
Blend with the syrup; add cornstarch 
and cook 10 minutes; strain and cool; 
add vanilla and whites of eggs beaten 
stiff. — Mrs. W. S. Roberts, 1310 Clay 
street. 

Oatmeal Cake. 

Cost. 

1 egg $0.0400 

1-3 c shortening (Crisco) 0463 

Yz c brown sugar 0208 

1 c buttermilk 0094 

1 t soda 0007 

2 c oatmeal (steel cut) 0328 

1 c flour 0141 

Yz lb. dates (15c per lb.) 0750 

Gas to bake, 30 minutes 0128 

Cost $0.2519 

Mix as for batter cake, stir well. 
Pour Yz of batter into greased and 
floured pan, then place halved and 
stoned dates in rows to cover. Pour 
on rest of batter and bake. 

This is very good, wholesome and 
economical. — Mrs. P. N. Taylor, 5511 
Fifty-second avenue S. E. 

Hoover Ginger Cake. 

Cost. 

3V 2 c whole wheat flour $0.0518 

V* t soda 0002 

2 t baking powder 0042 

1 T ginger and cinnamon each .0500 
Yz c raisins (cut small) 0250 

1 T powdered sugar 0026 

6 c shortening 0717 

2 t honey 0078 

Yz c molasses 0212 

1 egg 0400 

2 T warm water 0000 

2 T fruit juice from canned 

fruit 0000 

Gas, 1 hour 0255 

Total $0.3000 

Into the mixing bowl put the bak- 
ing powder, flour, soda, powdered 
spices and raisins; mix together in a 
separate warm bowl the molasses and 
shortening, add the honey and the egg 
beaten well; add the water and fruit 
juices to the dry ingredients; mix the 
contents of the two bowls; turn into a 
buttered tin and bake one hour. Serve 
plain or with dressing on top cut in 
squares. This is fine for children. — 
Mrs. "W. S. Roberts, 1310 Clay street. 

Coffee Cake in a Hurry. 

Cost. 

One quart wheat flour 0000 

1 pint milk or water 0592 

1 t salt 0003 

4 t baking powder 0084 

Vz c Crusto 0694 

Cost $0.1373 



CONSERVATION CANDIES. 



231 



Sift flour, salt and baking- powder 
twice. Add % cup Crusto. Mix thor- 
oughly, add milk; mix and turn out 
on bread board. Roll out to V 2 inch 
thickness, cut to fit the bottom of 
the tins you are to use. Brush over 
the tops of cakes with melted butter. 
Now add slices of apples to cover top, 
sprinkle over sugar and cinnamon. 
Bake 30 minutes. — Mrs. Williams. 

Honcv Filling or Top Dressing. 

Cost. 

1 c honey 10.1750 

2 eggs, half 0400 

2 T raisins, chopped 0063 

2 T English walnut meats 0156 

2 t gelatine (Knox) 0500 

% c boiling water 0000 

Gas, five minutes 0010 

Total $0.2879 

Dissolve gelatine in boiling water; 
cool slightly. Boil honey five minutes, 
flavor to taste and pour on the stiffly 
beaten whites of eggs. Add gradually 
the dissolved gelatine, then the nuts 
and raisins. Whip all lightly for 
10 minutes. This is very nice for fill- 
ing or top dressing for dark cakes. — ■ 
Mrs. W. S. Roberts, 1310 Clay street. 

Eggiess Molasses Cake. 

Cost. 

% cup molasses $ 0-02 in 

1 cup brown sugar 0500 

^4 cup any kind shortening 0312 

1 cup hot water 0000 

1 teaspoonful soda 0007 

2 cupfuls flour 0282 

1 cupful raisins 0800 

Vz cup walnuts, fine 0625 

Vt teaspoonful nutmeg 0032 



1 teaspoonful cinnamon 0083 

Fuel, 1 Va. hour (% use) 0207 

For six costs $0.3060 

Or 5 cents each. 

Cream, sugar and shortening. Stir 
in molasses, then 1 cupful hot water 
with soda dissolved into it. Now stir 
in flour with spices, then the raisins 
and nuts that have been dredged in 
flour. Bake 1% hour. This is better 
if made two or three days before 
using. — Mrs. Nelson. 

Making Conservation Cakes. 

One friend asks if sugar and butter 
are absolutely prohibited for cakes and 
says she can't make as good cakes 
without sugar. It seems to me that 
we should not use butter at all for 
cooking, in any way, and that we 
don't need to. For a number of years 
I have been using these vegetable 
fats as substitutes in all my cooking, 
even cakes, and found that as de- 
licious cakes as any one needs to have 
can be made with Crisco, Cottolene, 
Kaola, etc. As to sugar, the case is 
different. We have no substitute that 
answers perfectly except in fruit 
cakes, which are rather heavy and in- 
digestible for children. So we will 
print recipes containing sugar, but 
use as little as you can. As has been 
said before we expect our recipes to 
be used long after this war is over, 
when we will have a perfect right 
to use sugar, which is as economical 
as any sweetening. 

AUNT PRUDENCE. 



Conservation Candies 



A Christmas Gilt Suggestion. 

What prettier or nicer Christmas 
gift could there be than a dainty box 
of home-made candy? It would be 
very nice to get a pretty box, deco- 
rated with holly leaves and berries, 
and fill it with an assortment of 
candy. Place each kind in a layer by 
itself, with a piece of white card- 
board or waxed paper between the 
layers and a piece of tissue paper or 
waxed paper on top. Place the cover 
on and tie with narrow holly ribbon, 
with a tiny sprig of holly caught in 
the bow. — Mrs. Grace Howard, 750 
Kelly street. 

Coloring for Candies. 

When making candy coloring mat- 
ter is desired to lend a pleasing vari- 
ety. Perfectly harmless yellow, green 
and pink may be used. Saffron will 



give the yellow tint; spinach and beet 
leaves crushed and boiled in a little 
water will give green and the juice 
of strawberries, raspberries and 
blackberries will give varying shades 
of pink in summer, while that of 
cranberries may be used in winter. — 
Mrs. Grace Howard, 750 Kelly street. 

Chocolate Dainties. 

Mix thoroughly y 2 cup of pecan 
nuts, y 2 cup of walnuts, 2-3 cup figs 
cut in pieces, and 1-3 cup stoned 
dates. Chop or grind all together. 
Add 1 tablespoonful of orange juice, 
a small bit of grated orange peel and 
1 square of melted unsweetened choc- 
olate. 

Toss on a board sprinkled with 
grated nuts or cocoanut, and roll or 
cut in any shape desired. Wrap each 
piece in waxed paper. — Mrs. Grace 
Howard, 750 Kelly street. 



232 



TELEGRAM CONSERVATION COOK BOOK. 



Stuffed Dates. 

Make an opening in each date large 
enough to remove the seed. Fill the 
empty space with an almond or wal- 
nut meat or a piece of marshmallow. 
Close the opening together and wrap 
in tissue paper. 

Almond Nougat. 

Cost. 

1 lb. almonds (blanched) and 
chopped $0.0250 

2 oz. honey 0290 

1 oz. powdered sugar 0500 

1 egg white 0200 

Total $0.3040 

Boil the honey in a double boiler 
till it forms a soft ball. Add the .su- 
gar and the beaten egg white. Stir 
this and the almonds together. — Mrs. 
F. W. Kruse. 

Persian Sweets. 

Cost. 

1 lb. nuts $0.2500 

1 lb. dates 2300 

1 lb. raisins 1500 

1 lb. figs 1500 

Sugar or cocoanut 0200 

Total $0.8000 

Put through grinder, roll in balls 
and cover with powdered sugar or 
(this is better at this time) roll in 
cylindrical form till smooth and then 
roll in ground cocoanut. Cut in 1- 
inch pieces. — Mrs. F. W. Kruse. 

Popcorn Balls. 

Cost. 

Vz lb. popcorn $0.0500 

1 c Karo syrup ($1.10 per gal.) .0625 

Vz c water 0000 

Gas 0019 

Makes 12 balls, cost $0.1144 

Or about 1 cent each. 

Pop the corn over coals, cook syrup 
and water about 10 minutes or until 
it spins a thread when dropped from 
a spoon. Pour over the popped corn 
and mix well, shaping into balls while 
still warm. 



Marshmallows. 

Two cups of granulated sugar and 
% cup of water. Boil until it threads, 
add V2 box of gelatine which has been 
soaked in % cup of water, to the 
syrup. Flavor to taste. Beat until 
cold, and cut in squares. — Mrs. Grace 
Howard, 750 Kelly street. 

Raisin, Nut and Honey Bars. 

Cost. 

1 c raisins $0.0500 

1 c mixed nuts 1250 

1 c dates 0750 

1 c figs 0500 

14 c honey 0435 

About 2 lbs. cost $0.3435 

Put all ingredients through food 

chopper, then add honey and mix well. 

Put into an enameled pan and pack 

under a weight for 24 hours. — Mrs. F. 

N. Taylor, 55 Fifty-second avenue 

S. E. 



Yellow Jack. 

Cost. 

1 quart Karo corn syrup $0.2500 

Vz t soda 0004 

1 T lemon juice (or flavoring) .0292 
Gas, 45 minutes 0220 

Total $0.3016 

To 1 quart of Karo corn syrup 
which has been boiled for 30 minutes 
add Vz teaspoonful soda which has 
been rubbed absolutely smooth. Al- 
low to boil, stirring constantly, or it 
may burn, until brittle when tested 
in cold water. Remove from fire and 
add 1 tablespoonful lemon juice. When 
cool enough to handle, pull until a 
light, bright yellow. Twist two 
strands together and cut into desired 
length. Peppermint, vanilla, winter- 
green or any desired flavoring may 
be used in place of lemon. 

Peanut brittle can be made the 
same way, only pour into tins instead 
of pulling, and cut or break into 
pieces. — Mrs. F. W. Kruse. 



Additional Recipes 



Lunch Menus 



Lunch Menus 



I. Generally Considered- 
Conservation entertaining 
To make sandwiches 



To keep sandwiches 



II. Sandwich Fillings, etc. — 

Reception sandwiches 

Chicken sandwiches 

Cheese and nut 

Salad 

Dill and celery 

Olive and pimento 

Olive 

Onion 

Cucumber and onion 

Spinach 

Harlequin 

Green pepper 

Chili 

Water chess 

Cheese neapolitan 

American cheese 

Grated cheese 

Cheese and nut 

Cheese and horseradish 

Cheese and lettuce 

Nut and sweet sandwiches 

Peanut butter 



Celery salad 

Cooked cheese 

Workman's cheese 

Honolulu 

Favorite 

Creole 

Cottage Cheese 

Raisen 

Dates and nuts 

Nut and apple 

Fresh fruit 

Walnut and celery 

Pecan and date 

Honey 

Nut and raisen 

Olives 

Salmon 

Fig 

Meat 

Ribbon 

Jelly 

Oriental 



Some Cookie Recipes- 



Wheat flake 
Peanut 



Scotch oat meal 



III. Lunches for School Children — 

Baked bean chowder 

Penny lunches, with recipes for sandwich fillings 

Conservation cooking 

School lunches in detail with recipes 

IV. Office Lunches — 

For men and women working in of- 
fices, in detail with recipes 



V. Lunches for Outdoor Workers — 

For men doing heavy outdoor work, 
in detail with recipes 

VI. Luncheons for Entertaining — 

1 — A party luncheon 
2 — A picnic luncheon 



Generally Considered 



Conservation Entertaining. 

Here is a very important matter 
lately called to my attention; that is, 
people entertaining- now for the Red 
Cross or any charitable or philan- 
thropic cause, and serving 1 refresh- 
ments — sandwiches and coffee or tea. 
Mr. Hoover has definitely spoken of 
this very thing, and asked lis not to 
do it, and it should not be done in the 
name of the Red Cross or anything 
else. People should not serve these 
refreshemnts now, either, for the 
same reason, to their little evening 
companies at home. Of course, our 
recipes are written and printer! only 
once, and we hope will be used long 
after this war is over, nut we must 
nor forget that Mr. Hoover has given 
us our orders — No entertaining out of 
meal hours during the war -and it is 
our duty to live up to this. We are 
disloyal if we do not. 

If we absolutely feel that we must 
serve something to a little evening 
company, why not serve fruit — 
grapes, apples, bananas or old-fash- 
ioned popcorn for the young people. 
It won't hurt us. It is better for us — 
and we have had our orders from 
headquarters. 

To Make Sandwiches. 

Sandwiches may be made from one 
of three or four kinds of bread: 
Whole wheat bread, Boston brown or 
oatmeal bread, white .bread and rye 
bread made into square, deep loaves; 
in fact, all bread used for sandwiches 
should be made especially for the pur- 
pose, so that the slices may be in 
good form and sufficiently large to 
cut into fancy shapes. 

The butter may be used plain, 
slightly softened, or it may be sea- 
soned and flavored with just a suspi- 
cion of paprika, a little white pepper 



and a few drops of Worcestershire 
sauce. 

Meat used for sandwiches should be 
chopped very fine and slightly mois- 
tened with cream, melted butter, olive 
oil or mayonnaise dressing well sea- 
soned. Fish should be rubbed or 
pounded in a mortar, add enough 
sauce tartare to make it sufficiently 
moist to easily spread. 

Turkey, chicken, game, tongue, beef 
and mutton, with their proper sea- 
sonings, moistened with either may- 
onnaise or French dressing, make ex- 
ceedingly nice sandwiches. 

To Keep Sandwiches. 

It is frequently necessary to make 
sandwiches several hours before they 
are needed. As they dry quickly they 
must be carefully wrapped or they 
will be unpalatable. Wring from cold 
water two ordinary tea towels; put 
one on top of the other. An old ta- 
blecloth will answer the purpose very 
well. As fast as the sandwiches are 
made put them on top of the damp 
towel; when you have the desired 
quantity cover the top with moist let- 
tuce leaves; fold over the towels and 
put outside of this a perfectly dry, 
square cloth. Sandwiches will keep 
in this way for several hours and in 
perfectly good condition. On a very 
warm day they may be covered all 
over with moist lettuce leaves; use 
the green ones that aro not palatable 
or sightly for garnishing. 

This is for parties, picnics, etc., of 
course. We all know that the fine 
sheets of oiled paper we buy so cheap- 
ly for the purpose are just the thing 
to keep individual sandwiches fresh 
until used. I always save the paraffin 
paper from bread also, as that is bet- 
ter than anything else for the pur- 
pose. 



Sandwich Fillings, Etc. 



Reception Sandwiches. 

One cup cold boiled beef tongue, % 
cupful Brazil nut meats or English 
walnuts; run through a meat grinder, 
mix with 1 tablespoonful Worcester- 
shire sauce, a very little mayonnaise 
and put between round or triangular 
slices of bread. — I. G. C. 

Chicken for Sandwiches. 

One 3-lb. chicken cut up or un- 
jointed; 1 root of celery, 1 teaspoonful 
salt, y 8 teaspoonful pepper. Cover 
with hot water and boil until it can 
be taken from bone; remove meat 
from bone, cut in small pieces and 



pack in dish, add 1 teaspoonful gela- 
tine, dissolved in 2 tablespoonfuls wa- 
ter to stock and pour over chicken; 
when cold cut in thin slices. — Mrs. W. 
W. Williams, 1411 Rodney avenue. 

Cheese and Walnut Sandwiches. 

One-half pound of cheese, % pound 
English walnut meats, % teaspoonful 
salt and a dash of red pepper; run 
through a meat grinder, mix with a 
little mayonnaise dressing until soft 
enough to spread, put between thinly 
sliced bread, cut about 1% inches 
wide; serve with salad for a luncheon. 
—I. G. C. 



236 



TELEGRAM CONSERVATION COOK BOOK. 



Mrs. Rorer's Recipes. 

Here are some sandwich filling's 
from Mrs. Rorer's "Light Entertain- 
ing": 

Salad Sandwiches. 

Under the head of salad sandwiches 
all forms of meat may be placed on 
lettuce leaves, put between the slices 
of bread and tied together with rib- 
bon, or held by means of a toothpick, 
or the slices may be pressed together 
and the crusts trimmed. Romaine, 
sorrel, endive and escarole may be 
substituted for lettuce in making 
these salad sandwiches. 

Dill and Celery. 

Cover thinly sliced white or rye 
bread with a mixture made of chopped 
dill pickles and celery. Moisten with 
salad dressing. 

Olive and Pimento Sandwiches. 

Take equal quantities of ripe olives, 
stoned, and canned pimentos (sweet 
red peppers). Chop very fine. 

Olive. 

Take equal parts of plain and 
stuffed olives. Put through a meat 
grinder, mix with mayonnaise and 
spread. 

Onion. 

Select very mild onions. Slice very 
thin and lay in ice water for a half 
hour before using. Season with pepper 
and salt. These are delicious as a 
filling for Boston brown bread sand- 
wiches. 

Cncumber and Onion. 

Take equal parts of chopped cucum- 
bers and mild raw onions. Moisten 
with salad dressing and spread on rye 
or graham bread. 

Spinach. 

Chop cold boiled spinach very fine. 
Mix with mayonnaise dressing and 
chopped yolks of hard boiled eggs. 

Harlequin. 

Cream butter and into it mix 
chopped parsley, capers and green 
peppers. Use enough of the vegeta- 
bles to make the butter a decided 
green. Flavor with pepper, salt and 
a little cayenne. By cutting the bread 
very thin and insetting a slice Of 
brown bread between two of white an 
effective and appetizing sandwich is 
made. 

Chili. 

Mix chili sauce with finely chopped 
celery. With the scissors cut lettuce 
or romaine into narrow ribbons, lay 
on the bread and spread with the mix- 
ture. 



Green Pepper. 

Prepare a sufficient number of 
sweet green peppers by removing 
carefully every seed and the white 
fiber. Put through a meat grinder. 
Mix with mayonnaise and a little 
minced celery. This mixture may be 
spread direct on the buttered bread, 
or a small lettuce leaf may be laid on 
first. 

Water Cress. 

Thoroughly wash the cress and dry 
it in a cloth; cut it into small pieces 
and mix with finely chopped hard 
boiled eggs seasoned with salt and 
pepper. Spread between thin, but- 
tered slices of bread, sprinkling the 
cress and eggs very lightly with 
lemon juice. 

Cheese Neapolitan. 

This is a very pretty sandwich when 
finished, showing an inner slice of 
brown bread between two of white. 
Butter the white bread with creamed 
butter mixed with a little mustard or 
horseradish. On one of these slices 
lay a thin slice of brown bread which 
has been spread with cream or cot- 
tage cheese. The other side of the 
brown bread may have the same 
cheese or if variety is desired try 
anchovy or sardine paste or any of 
the potted meats. Cover with the 
second slice of white bread. 

American Cheese. 

Slice the cheese so thin that it is a 
mere shaving. Sprinkle on a little 
paprika and salt. Mustard may be 
added if liked. 

Grated Cheese. 

Mix equal quantities of grated 
cheese and reduce to a paste with 
creamed butter. Cut entire wheat 
bread in finger strips and spread with 
this paste. This sandwich is deli- 
cious seasoned with anchovy essence, 
paprika and mustard. 

Cheese and Nut. 

Mix equal quantities of grated 
cheese and chopped English walnut 
meats. Season with a few drops of 
lemon juice, paprika and salt. 

Cheese and Horseradish. 

Spread thinly cut white bread with 
cream cheese into which has been 
stirred sufficient fresh cream to make 
a paste. Spread the bread first with 
butter, then with a thin layer of 
horseradish and then add the cheese 
filling. 

Cheese and Lettuce. 

Dip a small white leaf of lettuce 
into French dressing. Lay between 
very thin slices of buttered brown 



LUNCH MENUS. 



237 



bread which have been previously 
spread with cream cheese made into 
a paste cream. 

Nut and Sweet Sandwiches. 

Thin slices of bread are delicious 
spread with any jam, marmalade or 
chopped preserved or candied fruit. 
Chopped nuts, either salted or plain, 
may also be used for sandwiches. 
The combination of nuts and fruit is 
particularly good. 

Peanut Butter. 

To one-half box of peanut butter 
allow a dozen olives chopped very 
fine. Season with lemon juice, salt 
and a few drops of Worcestershire 
sauce if liked. This is good on any 
kind of bread. 

Celery Salad. 

Put four eggs into warm water; 
bring to the boiling point, and keep 
there, without boiling, for 15 min- 
utes. Take the white portion from 
one head of celery; wasti and chop it 
very fine. Remove the shells from 
the hard-boiled eggs, and either chop 
them very fine or put through a vege- 
table press and mix with them the 
celery; add a half teaspoonful of salt 
and a dash of pepper. Butter the 
bread before you cut it from the loaf. 
After you have a sufficient quantity 
cut, put over each slice a layer of 
the mixed egg and celery; put right in 
the center of this a teaspoonful of 
mayonnaise dressing, and sort of 
smooth it all over. Put two pieces 
together and press them lightly. 

Cooked Cheese. 

Chop fine l A pound of soft Ameri- 
can cheese; put it into a saucepan; 
add the yolk of one egg beaten with 
two tablespoonfuls of cream, a salt- 
spoonful of salt, a dash of red pepper 
and half a teaspoonful of "Worcester- 
shire sauce. Have ready cut and but- 
tered a sufficient number of slices of 
bread, either white or whole wheat. 
Stir the cheese over the fire until it is 
thoroughly melted; take from the fire 
and when cool spread it between the 
slices of bread and butter; that is, 
spread it on one slice and cover with 
the other and press two together. 

Workman's Cheese. 
Cut slices of brown bread about a 
half inch thick. Do not remove the 
crusts. Take a half pint of cottage 
cheese, press it through a sieve, add 
to it 2 tablespoonfuls of thick cream. 
Beat until smooth and light. Spread 
each slice of bread thickly with the 
cheese mixture, then put a very thin 
slice of wheat bread on top of the 
cheese, then cheese and brown bread; 



press together. Have the outside 
brown bread with a layer of cheese on 
each, and between the layers of 
cheese a slice of white broad. These 
are palatable, and they are very much 
better for the average workman than 
bread and ham. 

Honolulu, 

Put two Spanish sweet peppers (pi- 
mentos), 1 Neufchatel cheese, 1 pared 
and quartered apple and 12 blanched 
almonds through the meat grinder. 
These may be put through alternate- 
ly, or mixed as you grind. Rub the 
mixture, add V 2 teaspoonful salt and a 
saltspoonful of paprika. Spread this 
between thin slices of buttered white 
and brown bread. Press; cut the 
crusts and cut into finger-shaped 
pieces. 

Favorite. 

Half pound of American cheese, % 
cupful thick sour cream, 1 teaspoon- 
ful of "Worcestershire sauce, 1 table- 
spoonful of tomato catsup, y 2 tea- 
spoonful salt, V 2 teaspoonful of pap- 
rika. Chop or mash the cheese, add 
gradually the cream, and when 
smooth add all the other ingredients. 
Spread this mixture on thin slices of 
buttered bread; cover the top with 
chopped cress; then cover with an- 
other slice of bread and press the two 
together. 

Creole. 

Put a half pound of American 
cheese through a meat grinder; add to 
it one Neufchatel cheese, mix well to- 
gether; add 1 fresh poeled chopped 
tomato. Peel the tomato and cut it 
into halves; squeeze out the seeds and 
chop the flesh quite firm. Add one 
finely chopped sweet red pepper. Add 
V 2 teaspoonful of salt and a little 
black pepper; mix and spread between 
slices of white bread, or you may use 
one slice of white with one slice of 
whole wheat bread. 

Cottage Cheese. 

These are splendid for country pic- 
nics. The cottage cheese should be 
made rather dry. After it has drained 
and is quite dry, moisten it by adding 
either thick cream or melted butter. 
Do not make it too soft. Add a salt- 
spoonful of black pepper and a pala- 
table seasoning of salt. Spread be- 
tween slices of buttered whole wheat; 
press the two together. 

Raisin Sandwiches. 

Put half pound of seeded raisins 
through the meat grinder; add quar- 
ter pound blanched and ground nuts, 
also a half tumbler of quince jelly. 
Mix thoroughly and put between thin 
slices of buttered bread. 



8S2 



TELEGRAM CONSERVATION COOK BOOK. 



Dates and Nuts for Teas. 

Stone a quarter of a pound of dates 
and put through meat grinder; add to 
them a half tumbler of nut butter; 
mix until smooth; add four table- 
spoonfuls sweet cream and one table- 
spoonful of orange juice. Put this 
between thin slices of white buttered 
bread and serve. 

Nut and Apple Filling. 

Put half cupful thick stewed apples 
into a bowl; add grated yellow rind of 
quarter of an orange, and one cupful 
of finely chopped mixed nuts. Spread 
this on Saltines, Uneedas, or any crisp 
crackers. Put another cracker on top 
and serve at once. These are espe- 
cially nice for children's parties. 

Fresh Fruit Sandwiches. 

These sandwiches are exceedingly 
nice to serve for afternoon teas. They 
must be used soon after they are 
made, but they will keep for an hour 
if wrapped in a damp cloth. 

Butter the bread and put between 
it layers of sliced strawberries, dust- 
ed with powdered sugar, or raspber- 
ries, or large blackberries cut in 
halves, or peaches finely chopped, or 
apple seasoned with a little salt, pep- 
per, olive oil and lemon juice; or sliced 
bananas with a little lemon juice — 
all are good. Of course, we have not 
any of these fruits now but the last, 
but we can remember this next sum- 
mer, to serve on a hot day with lem- 
onade or loganberry juice. 

Walnut and Celery. 

Take equal quantities of chopped 
English walnut meats and hearts of 
celery. These must be chopped so fine 
as to be almost like a paste. Moisten 
with mayonnaise dressing and spread 
on thin slices from a round loaf of 
Boston brown bread. 

Pecan and Date. 

Remove the pits from dates and also 
the fibrous white lining. Chop fine 
with an equal quantity of pecans or 
English walnuts. Use cream to form 
a paste and spread on thin bread as 
usual. 

SOME HOME RECIPES FOR SAND- 
WICH FILLINGS, ETC. 

Honey Sandwiches. 

Rub a little cream or cottage cheese 
smooth with cream; sweeten with 
strained honey and spread on thin 
slices of war bread. 

Nut and Raisin Sandwiches. 

Take equal quantities of nuts and 
seeded raisins; moisten with cream, 
grape juice or mayonnaise. SpreaJi 
on thin slices of whole wheat bread. 



Olive Sandwiches. 

Thin slices of rye bread; Neufcha- 
tel cheese mixed to a paste with 
cream, and salad dressing; cover 
thickly with chopped olives. 

Salmon Sandwiches. 

Whole wheat bread; salmon dressed 
with lemon juice, and salt and pep- 
per to taste on a lettuce leaf. 

Fig Sandwich. 

Rye bread with fig filling. Half 
pound finely chopped figs; quarter 
cupful honey; two tablespoonfuls 
lemon juice; two tablespoonfuls boil- 
ing water. Mix and cook in double 
boiler until thick enough to spread. 
The cost of these sandwiches would 
depend on where you bought your in- 
gredients and whether or not you 
baked your own bread. With a piece 
of war cake or some fruit would 
make a luncheon for any one ex- 
cept perhaps an outdoor worker 
Watching the miners going to work 
in a Butte mine, you would think 
they expected to be gone a week by 
the amount of food in their "nose- 
bags," as they call them. They al- 
ways seemed to have huge sand- 
wiches, pie and doughnuts. — Mrs. M. 
Gay, 709 East Twenty-ninth street 
North. 

Sandwich Filling. 

To a pint of left over meat that is 
real tender and run through a grinder 
add one cup of chopped peanuts; heat 
and mix together while hot; season 
with pepper and salt to taste. It has 
a splendid flavor and makes delicious 
sandwiches. 

Ribbon Sandwiches. 

Spread thin slices of brown bread 
with a very little butter and one slice 
with finely minced ham; then place 
over this a slice of American cheese 
sprinkled with paprika, pepper and 
salt; then add a slice of white bread; 
cut diagonally, making triangular 
sandwiches, three tiers deep. These 
are nice for light refreshments. 

Jelly Sandwiches. 

Spread graham bread with jelly and 
sprinkle jelly with chopped nuts; 
cover with white bread or brown 
bread and shape as above. 

Oriental Sandwiches. 

These are delicious and should be 
served with tea. Cut the bread very 
thin, spread one side with cream 
cheese and chopped dates and the 
other side with chopped peanuts and 
press together. — Mrs. Roberts. 



LUNCHES FOR SCHOOL CHILDREN. 



239 



Some Cookie Recipes 



Wheat Flake Cookies for Lunch. 

Cost. 

2 c wheat flakes $0.0200 

1 c butter substitute (Crisco).. .1388 

1 c honey 1750 

1 c raisins 0500 

1 egg 0400 

1 c milk 0268 

IV2 cups graham flour 0222 

% t soda 0002 

% t cinnamon, nutmeg and 

cloves, each 0250 

Wood fire, 40 min. (% use) 0368 



$0.5348 
Sift flour and soda together, then 
mix thoroughly with the wheat 
flakes and spices. Stir well together 
the shortening and honey. Add well 
beaten egg and milk. Add dry in- 
gredients, beat well and drop on 
greased paper in bottom of baking 
pan an inch apart. Bake in moderate 
oven. This recipe makes 4 doz. cook- 
ies. 

Peanut Cookies. 

Cost. 
2 T butter substitute (Crisco) .$0.0174 

4 T honey or white Karo 0430 

1 egg 0400 

4 T milk 0068 

1 c graham flour 0148 

1 c peanuts (chopped) 0750 

1 t baking powder 0021 

Wood fire, 20 min. (V 2 use) 0184 



$0.2181 
Sift flour and baking powder to- 
gether, stir in beaten egg, milk and 
honey or Karo. Add chopped nuts, 
roll thin and cut in shapes. Bake in 



moderate oven. — Mrs. W. S. Roberts, 
1310 Clay street, city. 

Scotch Oatmeal Cakes. 

Cost. 
2 cups "fine ground" oatmeal. .$0.0328 

% t salt 0001 

1 R t shortening, roast drip- 
ping or lard 0052 

% t (pinch) baking soda 0001 

V2 cup hot water 0000 

Wood fuel % hour (% use)... .0153 



Cost $0.0535 

Into a basin, mix the oatmeal, salt 
and soda; next mix in a teacup the 
hot water and shortening, stirring 
till the dripping melts; pour over, 
and smartly stir, the dry ingredi- 
ents. While the mixture is quite 
moist, turn on to the bakeboard 
which has been sprinkled with dry 
oatmeal, sprinkle some meal on the 
round. If too moist work in a little 
of the meal and sprinkle again so 
as to make it workable. Press into 
a round with the palms and pinch 
the edges as they crack. When the 
mixture is pressed into a neat round, 
roll very thinly, about % of an inch 
thick. It is then cut into four 
parts and put on the griddle over a 
slow fire, as oatmeal is easily 
scorched. In a short time the cakes 
will curl up at the edges, at that 
stage they are lifted off the griddle 
and finished in the oven. — Contrib- 
uted by Mrs. H. R. Hewitson, 929 
Gantenbein avenue. Sent by Mrs. H. 
Woodham, Milwaukie, Or. 



Lunches for School Children 



Here is an appetizing and very sub- 
stantial dish for school children to be 
served at school: 

Baked Bean Chowder. 

Two cups of brown or white beans, 
three tablespoonfuls of drippings, 
dash of red pepper, three boiled pota- 
toes diced; one onion minced, one pint 
of tomatoes, one cup of boiling water, 
V4, teaspoonful salt; cook all together 
about 15 minutes; serve hot with 
wafers or slices of steamed brown 
bread. 

PENNY LUNCHES FOR SCHOOL 
CHILDREN. 

Here is some general information 
about sandwiches from a little book 
which I just found in the library yes- 
terday, called "A Penny Lunch," writ- 
ten to show how good nourishing food 
can be provided for school children 
for one penny per portion, which they 
figure at two-thirds of a cupful. It 
is really surprising — or would be to 



those who hadn't been figuring closely 
on stews, baked beans, macaroni 
dishes, etc., as we have — to see what 
good palatable, highly nourishing 
food can be furnished for children's 
lunches for 1 cent for two-thirds of a 
cupful. I wish I could print the whole 
tiny book, and that it would stir up 
a movement to provide every single 
school building in our city with a 
lunchroom, where two or three cents 
would provide the poorest child with 
all the nourishing food he could eat 
every noon. I can't think of a better 
work than that for any one to do 
now, especially when the carrying 
forward of our civilization depends 
so much on this new generation now 
being "trained for action" in our 
schools. 

Here is what the book says about 
sandwiches. Of course, you will un- 
derstand that these prices will not be 
exact for us, as this work was done 
in Louisville, Ky., in 1915; yet the 
variations in the prices since do hot 



240 



TELEGRAM CONSERVATION COOK BOOK. 



affect the price of small quantities 
so much but that we can form a 
very accurate estimate of what these 
food items will cost, and especially 
their comparative cost. 

Sandwiches. 

Each loaf of white bread was 11 by 
5 inches, weighed one pound, and cost 
4 cents. 

Each loaf of rye bread was 13 by 
4 inches, weighed one pound, and cost 
4 cents. 

Each loaf of graham bread was 10 
by 5 inches, weighed one pound, and 
cost 4 cents. 

"White loaf was cut to make 28 
slices; rye loaf to make 32 slices; 
graham loaf to make 26 slices. 

Buns and sweet rolls cost 60 cents 
a hundred. 

Preparation of Lettuce. 

Lettuce was thoroughly washed and 
dried; the leaves placed one upon an- 
other and shredded; then dressed with 
salt and mayonnaise, and used im- 
mediately. In this way two full 
bunches of lettuce made a good layer 
for 28 sandwiches. 

Peanut Butter. 

One pound of peanut butter, softened 
with one tablespoonful of salad oil, 
spread 38 sandwiches. 

Meat. 

Chuck was used for sandwiches. 
Two pounds, cooked, sliced or ground, 
seasoned with salt and mayonnaise, 
made 40 sandwiches. 

Here are some pastes for sand- 
wiches: 

Fruit Paste. 

Materials — Dates, one pound; figa, 
one pound; oranges, two or more. To- 
tal cost, 21 cents. 

Wash dates and figs in hot water; 
drain. Seed dates; boil seeds in little 
water, remove seeds, add water to 
paste. Mash dates and figs with fork, 
add orange juice until paste will 
spread with knife. Served 70 sand- 
wiches. 

Prevost Paste. 

Materials — Kidney beans, 1 lb.; salt 
pork, Vs lb.; onion, scraped, 1 t; salt, 
1 t; celery salt, 1 t; mayonnaise. 

Total cost, $0.16. 

Wash beans, soak over night, boil 
with salt pork until tender, drain, run 
through meat grinder, mix into paste 
with other ingredients. Served 70 
sandwiches. 

Prepare navy beans in same way, 
seasoned with minced parsley and 
mayonnaise. 



Salmon Paste. 

Materials — Salmon, 1 can; egg, 1; 
onion, scraped, 1 t; parsley, minced, 
2 t; salt, 2 t; mayonnaise, water, boil- 
ing, V2 cup. 

Total cost, $0.17. 

Carefully shred the salmon, remov- 
ing all bones. Add salt, onion, whole 
egg, slightly beaten, parsley, and 
boiling water. Cook in double boiler 
until thoroughly heated. Cool, add 
mayonnaise. Served 70 sandwiches. 

Codfish Paste. 

Materials — Codfish, boneless, 1 lb.; 
milk, y 2 pt.; potatoes, mashed, 1 c; 
butter, melted, 2 T; water, 3 qts. 

Total cost $0.14. 

Soak codfish in cold water two 
hours, drain, put on to cook in three 
quarts water, boil 30 minutes, drain 
and shred. Add potatoes, cooked and 
mashed, butter and milk. Stir into 
paste. Served 70 sandwiches. 

Tuna fish, mixed with mayonnaise, 
was served in the same way. 

Sandwiches — Special Recipes. 

Boston brown bread with paste of 
cheese and olives. Each loaf made 15 
sandwiches. 

WESTERN CONSERVATION 
COOKING. 

Here is a letter that is just ex- 
actly what we want, from just exactly 
the right source. Not theory, but the 
real experience of a loyal home-lover 
whose heart's deepest interests are 
with her home and her country. This 
is true Americanism that will 'pre- 
serve us a nation" forever. 

Mrs. Howard says: 

You have asked Portland house- 
wives to send in suggestions for 
lunches for school children, office 
workers, outdoor workers, parties, etc. 
We are asked to give nourishing, well 
balanced lunches and yet observe, as 
near as we can, Mr. Hoover's plea for 
conservation. It seems to me thai 
there are plenty of good nourishing- 
tilings we can use in place of sugar, 
bmier and tb-j expensive m^ats. 

Butter is 47 cents a pound, and we 
do not need it. We can substitute 
peanut butter, which is only 15 cents 
a pound, goes farther and is delicious 
It is especially good for children. I 
have three boys, two of them going to 
school, and my husband works out- 
doors at very hard work, in the ship- 
yards, and we use peanut butter in 
the lunches and on the table all the 
time. The children love it mixed 'with 
honey. Then there is sugar. One dol- 
lar's worth of sugar lasts us nearly 
two months, because we use it only 
in the children's cereal and very spar- 
ingly in tea and coffee. In cooking I 
use corn syrup or molasses. Corn 



LUNCHES FOR SCHOOL CHILDREN. 



241 



syrup is fine in sweetening- pie filling 
and cake. It can also be used in cus- 
tards and many other ways. 

Then for the fats. Why should we 
use lard or suet or butter in shorten- 
ing and frying when we have such 
splendid articles made from vegeta- 
bles and nuts? Why not use Mazola 
oil, Wesson oil, olive oil, Cottolene 
and Crisco and Kaola? They are more 
nourishing, go much farther and give 
the food a flavor that lard, butter and 
suet never do. 

I am submitting some lunch menus 
and recipes that I have worked out 
with the idea of conserving sugar and 
fats. I hope they meet with your ap- 
proval. 

Ripe olives can be bought for 10 
cents a small can, and are much bet-, 
ter than the green olives. 

I use no white flour any more. I do 
all my own baking and use only 
whole wheat flour. Why use white 
flour when whole wheat is much bet- 
ter and our allies need flour so badly? 

I have a conservation card in my 
front window and am trying my best 
to live up to my pledge. Let Port- 
land housewives not be selfish, but 
be willing to share with those less 
fortunate, and help the cause of free- 
dom and justice to all our fellowmen. 
— Mrs. Grace A. Howard, 750 Kelly 
street. 

MENUS BY MRS. HOWARD. 
School Lunch for One Child — No. 1. 

One peanut butter and olive sand- 
wich. 

One egg sandwich. 

Two molasses drop cakes. 

One apple or banana, a small bottle 
of milk. 

Peanut Butter Sandwich. 

Cut two thin slices of whole wheat 
bread and spread with a mixture of 
peanut butter and ripe olives chopped 
fine. Press firmly together. 

Egg Sandwich. 

Mince fine two hard-boiled eggs; 
moisten with a few drops of Mazola 
or other oil; season well with salt and 
pepper, and spread between thin 
slices of bread. 

One slice of white and one of 
whole wheat bread, with egg filling, 
makes a very pretty sandwich. 

Molasses Drop Cakes. 

Cost. 

1 c molasses $0.0424 

V4, c Mazola oil 0227 

1 T ginger 0250 

1 t soda 0007 

Vz t salt 0001 

1 c boiling water 0000 



2y 2 c whole wheat flour 0370 

Wood, 15 min. (% use) 0115 

Total $0.1394 

Sift flour, salt and ginger together 
into a mixing bowl, make a hole in 
the flour and pour in the molasses and 
oil, then the boiling water in which 
the soda has been dissolved. Mix well 
to a stiff batter, using more flour or 
water if needed. Drop by small 
spoonfuls onto an oiled baking pan or 
sheet, and bake 15 minutes in a mod- 
erate oven. Makes about 18 cakes, or 
about 9c per dozen. 

As molasses cakes spread, they 
should not be put into the pan close 
enough to touch each other. If de- 
sired, the cakes may be baked in muf- 
fin pans or by adding more flour and 
making stiff enough to handle, may 
be made into cookies. They are very 
cheap, and easily made, and children 
love them. — Mrs. Grace Howard. 

School Lunch No. 2. 

One minced salmon sandwich. 

One peanut butter and honey sand- 
wich. 

One small jar baked beans. 

One apple. A small bottle of milk. 



Salmon Sandwich. 

Mince fine some cold boiled or 
canned salmon; season with salt and 
pepper and spread between thin slices 
of whole wheat bread. 

Peanut Butter and Honey. 

Spread thin slices of bread with 
peanut butter and honey mixed, equal 
parts and press together. — Mrs. Grace 
Howard. 

School Lunch No. 3. 

One peanut butter sandwich. 

One fruit sandwich. 

One boiled egg. 

A small bottle of milk. 

Fruit Sandwich. 

Spread slices of raisin bread with 
mixed minced dates or figs and 
chopped nuts. — Mrs. Grace Howard. 

School Lunch No. 4. 

One cheese and nut sandwich. 
Three or four ripe olives or a pickle. 
One small apple turnover. 
Or one or two small cakes, one 
orange, one bottle of milk. 

Cheese and Nut Sandwich. 

Mix cream cheese or cottage cheese 
with finely chopped nuts and spread 
between slices of bread. — Mrs. Grace 
A. Howard, 750 Kelly street, city. 



242 



TELEGRAM CONSERVATION COOK BOOK. 



MENUS BY MRS. SPENCER. 

School Lunch No. 1. 

Cost. 
3 slices whole wheat bread. .. .$0.0250 

% lb. peanut butter 0400 

2 ginger creams 0100 

1 apple 0100 

$0.0850 
Ginger Creams. Cost. 

1 c molasses $0.0424 

% c Crisco 0694 

V 2 c hot water 0000 

1 t ginger 0083 

% t salt 0001 

1 c whole wheat flour 0148 

1 c graham flour 0148 

2 t soda 0014 

Gas oven, 20 min 0157 

Cost for 30 ginger creams. . .$0.1669 

Or about 6% c per dozen. 

Put the Crisco in a warm place; 
cream it with molasses; add the gin- 
ger and salt; next the soda, dissolved 
in the hot water; stir all together 
well; drop by tablespoonfuls on 
greased tins; bake in a moderate 
oven. This makes 30 ginger creams. 
— Mrs. G. Spencer. 

School Lunch No. 2. Cost. 

1-3 cake of Pimento cheese $0.0350 

*4 c walnut meats 0312 

2 slices whole wheat bread 0200 

1 square gingerbread 0180 

Cost $0.1042 

Chop the nuts; mix together with 
cheese and spread on the bread. 

Excellent Gingerbread. Cost. 

1 egg (cooking) $0.0400 

2 T brown sugar 0052 

3 T Crisco 0261 

1 c molasses 0424 

1 t ginger .0083 

1 t cinnamon 0083 

1 t soda 0007 

1 c boiling water 0000 

1 y 2 c whole wheat flour 0220 

1 c white flour 0141 

Gas, 30 minutes, moderate 0128 

$0.1799 
Beat up the egg, cream the sugar 
and Crisco; add to the egg, next the 
molasses, then water with soda dis- 
solved; sift the flour with the spices 
and stir in last; put in a large 
greased pan. This makes 10 large 
squares. 

School Lunch No. 3. Cost. 

3 slices whole wheat bread. .. .$0.0300 
Yz glass raspberry or other jam 

(home-made) 0350 

2 oatmeal drop cakes 0162 

1 orange 0250 

$0.1062 
Spread the jam on the slices of 
bread and cut in two; placing one 
on top of the other, making three 
sandwiches. I think jam makes good 
lunches for children; it is so nourish- 
ing, and nearly all children like it, 
and it saves the butter. 



To Make Oatmeal Cakes. Cost. 

1 c brown sugar $0.0417 

2-3 c Crisco 0925 

\Vz c rolled oats 0246 

1 egg (cooking) 0400 

% t salt 0001 

% c raisins (small) 0250 

1 t cinnamon 0083 

Vz t soda 0003 

% c boiling water. r 00 

1 c flour .0141 

Gas, 20 minutes 0038 

Cakes cost $0.250 1 

This makes 31 cakes, or less than 
10 cents per dozen. 

Melt the Crisco in boiling water; 
mix the oats, sugar, salt and cinna- 
mon together; beat the egg and add 
it next; then the melted Crisco and 
water; sift the flour with t>-e soda, 
adcl raisins and mix all together, it 
will be quite stiff; drop a spoonful at 
a time on greased pans, leaving plen- 
ty of space between. — Mrs. G. Spencer, 
1260 East Davis street. 

MENU BY MRS. OATFIELD. 

School Lunch. Cost 

2 nut bread sandwiches $0.0612 

1 c custard 0430 

1 apple 0100 

Total $0.1142 

Nut Bread. Cost. 

3 c graham $0.0444 

2 c sour milk 0126 

1 t soda (dissolved in milk)... .0007 

1 t salt 0003 

1/2 c Karo 0312 

1 c walnut meats 1256 

1 egg (beat well) 0400 

Fuel, 1 hr. medium (wood) . . . .0204 

Per loaf $0.2746 

2 sandwiches (4 slices) $0.0456 

1 T butter 0156 

Total $0.0612 

Cup Custard. Cost. 

1 c milk $0.0268 

1 egg 0400 

2 t Karo 0026 

V 2 t nutmeg 0065 

Fuel V2 hr. oven (wood) 0102 

Two custards $0.0861 

Or $0.0430 each. Bake in pan of 

hot water. — Mrs. J. Oatfield, Milwau- 

kie, Or. 

MENU BY MRS. McCREARY. 

School Lunch. Cost 

4 thin slices war bread $0.0180 

2 t cottage cheese, 15c lb 0010 

2 t peanut butter, 15c lb 0010 

Lay on lettuce leaf and put be- 
tween bread. 

14 lb. dates 0400 

1 Oregon apple 0100 

Cost $0.0850 

— Mrs. J. B. McCreary, 786 East Buf- 
falo street. 






LUNCHES FOR SCHOOL CHILDREN. 



243 



MENUS BY MRS. IvRUSE. 
School Lunch No. 1. 

Cost. 

2 thin slices white bread $0.0044 

Fruit paste 0030 

2 thin slices rye bread 0038 

1 T butter 0156 

2 graham cookies 0082 

1 large orange at 40c dozen... .0333 

Cost $0.0799 

Graham Cookies. 

Cost. 

1 c sour milk $0.0063 

1 t soda 0007 

1 R T Crisco 0174 

1 t salt 0003 

Graham flour (about) 0296 

Gas _0190 

Makes about 18 at $0.0733 

Or less than %c each. 

Rub Crisco into some of the gra- 
ham flour before you add the milk. 
Then add enough flour to roll. It's 
been so long since I've baked these 
that I have forgotten the exact 
amount of flour used. 

School Lunch — No. 2. 

Cost. 

2 slices bread (white) $0.0044 

1 T butter (scant) 0156 

1 T salmon 0150 

2 slices graham bread 0046 

1 t peanut butter 0030 

1 doughnut 0100 

6 stuffed dates 0300 

Cost '...$0.0826 

Recipe for Doughnuts. 

Cost. 

1 c sugar $0.0417 

1 egg 0400 

1 c sour milk 0063 

2 T sour cream or Crisco 0174 

1 t soda 0007 

1 pinch baking powder (put 

with soda) 0021 

2% c flour 0352 

Fry in Crisco (about 10c worth) .1000 
Gas, 20 minutes 0038 

Cost $*0.2472 

Mix, roll and cut out doughnuts, 
place on board and let raise % day. 
Makes about 2 dozen large doughnuts 
at 1 cent each. I sometimes put a 
prune in center, pinch the edges and 
fry. — Mrs. F. W. Kruse, 131% East 
Eighteenth street. 



MENUS BY MRS. TAYLOR. 

School Lunch — No. 1. 

Cost. 

2 slices white bread, with sal- 
mon filling, (home-canned) ..$0.0200 

2 slices nut bread with jam 

(home made) 0300 

1 banana 0200 

Cost $0.0700 



Nut Bread. 

Cost. 

1 c rye flour $0.0375 

2 c whole flour 0296 

1 c nuts 1250 

2 c sour milk 0126 

iy 2 t soda 0010 

y 2 t salt 0001 

y 2 c molasses 0212 

Wood, 40 minutes (y 2 use) 0170 

Cost $0.2440 

Mix and bake in slow oven 40 min- 
utes. — Mrs. F. N. Taylor, 5511 52d ave. 
S. E., city. 

School Lunches — No. 2. 

Cost. 

4 slices war bread $0.0400 

Date filling 0250 

4 peanut cookies 0080 

1 apple 0100 

Cost $0.0830 

Peanut Butter Cookies. 

Cost. 

1 c Karo syrup $0.0400 

2 T peanut butter 0060 

1 c sour milk 0063 

1 t soda 0007 

y 2 c water (boiling) 0000 

2 c flour 0282 

Wood fire (% use) 40 min 0170 

Total $0.0982 

Make a drop batter and bake in a 
quick oven. Makes three dozen, or 

3 cents per dozen. 

School Lunch — No. 3. 

Cost. 
2 slices war bread $0.0200 

1 T cheese 0047 

Creamed with y 2 T tomato cat- 
chup 0031 

2 slices nut bread 0300 

Vs lb. milk chocolate 0300 

1 apple 0100 

Cost $0.0978 

— Mrs. F. N. Taylor. 

School Lunch— No. 4. 

Cost. 

2 slices war bread 0200 

Panut butter and raisins 0300 

2 slices war bread with marma- 
lade 0300 

1 banana 0200 

Cost $0.1000 

School Lunch — No. 5. 

Cost. 

2 slices white bread with meat 
filling $0.0400 

1 slice nut bread 0100 

2 cookies 0100 

1 apple 0100 

Total $0.0700 

A good war bread is made by using 
1 cup rye, 1 cup whole wheat, 1 cup 
bran and 2 cups white flour and V 2 
cup molasses. For a change, leave 
out the ry flour and use 2 cups of 
whole wheat. — Mrs. F. N. Taylor, 5511 
52d ave. S. E. 



244 



TELEGRAM CONSERVATION COOK BOOK. 



Mrs. Taylor's prices are rather in- 
definite and hard to obtain, so I will 
print them as she has them, as they 
are very nearly correct. The value of 
these lunch menus is more in their 
suggestiveness for a variety in nour- 
ishing lunches than for the fractional 
difference in cost. 



MENUS BY MRS. SHAND. 
Luncheon for School Children. 

Oat Cakes. 

Cost. 

1 lb. oatmeal (fine ground) $°-077 8 

1/2 t salt 0001 

% t soda 0004 

1 T Crisco 0087 

Wood heat, 5 min. (Mi use) 0023 

Cost of 30 cakes $0.0893 

Cost per cake, $0.0030. 

Mix all dry ingredients thoroughly, 
add water, dough should be very stiff, 
put on board and knead into round 
cake, then roll out very thin, cut with 
biscuit cutter and bake in hot oven 
5 minutes. (Will make 30 cakes.) 

I always make a ginger cake at 
the same time as the oat cakes as 
there is always about a cupful of 
scraps left over and it is Quite suit- 
able for the cake. 

Ginger Cake. 

Cost. 

1 egg (cooking) $0.0400 

1 cup flour 0141 

V> cup oatmeal scraps left over .0000 

l"cup Karo syrup 0625 

1 t ginger 008^ 

1 t cinnamon uubd 

2 c sour milk 0032 

% t soda 0006 

1 T Crisco 0204 

Wood heat, % hr. (V 2 use)... .0204 

Cost $0.1661 

Melt Crisco and syrup on stove, add 
all other dry ingredients; mix thor- 
oughly, add well beaten egg and half 
of milk. Beat a few minutes; mix 
soda in the rest of the milk; add to 
mixture; put in greased loaf pan and 
bake 30 minutes. One slice cake costs 

2 cents. 

Raisin Cookies. 

Cost. 

1 c oatmeal $0.0164 

y 2 c flour 0070 

1 T Crisco 0087 

y 2 c seeded raisi.n.s 0250 

y 2 c seeded raisins 0^5U 

It cinnamon 0083 

1 t baking powder 0021 

1 egg (cooking) 04UU 

V, c skimmed milk n£k 

Wood heat, 5 min. (Ms use) .o023 

Total cost $0.1129 

Or 6 cents per dozen. 

Mix dry ingredients; add beaten egg 
and milk; beat five minutes. Drop on 
ungreased baking sheet by teaspoon- 
fuls. Bake five minutes in hot oven. 
This will make 24 cookies. — Mr:> 
Shand, 805 East Thirty-sixth street. 



MENU BY MRS. WRIGHT. 

School Lunch. 

Cost. 
2 slices white bread $0.0044 

1 egg and cottolene to fry 0540 

2 slices rye bread 0038 

Jelly to spread 0150 

1 cookie 0100 

1 apple 0100 

$0.0972 
I can't tell you how much I enjoy 
your department. I thought I was 
Hooverizing until you began talking 
about cutting down and out the tea- 
spoonful of sugar and butter we are 
apt to put in food just to make it 
taste a little better — and we can so 
easily do without. — Mrs. H. H. Wright, 
419 East Fifty-second street North. 

MENUS BY MRS. GOUGH. 

School Lunch — No. l 

Cost. 

2 white bread sandwiches with 
lettuce, nut and celery fill- 
ing $0.0300 

1 cupful jellied broth 0300 

2 olives 0200 

3 nut cookies 0150 

1 cupful milk 0400 

Cost $0.1350 

Nut and Celery Filling White Bread 
Sandwiches. 

Cost. 
Vs cup almond meat $0.0625 

1 cup celery hearts 0143 

2 T salad dressing 0200 

1 t salt. 0003 

% t pepper 0001 

Price for filling $0.0981 

One-half cupful almond meat, 1 
cupful celery hearts; chop very fine, 
moisten with salad dressing, salt and 
pepper. Cut sandwiches round or in 
diamond shape. Wrap in oiled paper. 
Jellied Broth. 
Soak 1 teaspoonful gelatine in 1 ta- 
blespoonful cold water for five min- 
utes; dissolve in tablespoonful of boil- 
ing water and add to 1 cup of well 
seasoned (no onion) chicken broth. 
When cold beat lightly with a fork. 

Nut Cookies. 

Cost. 

% c Crisco $0.0694 

y 2 c brown sugar 0209 

1 egg 0400 

V 2 c milk 0134 

y 2 c New Orleans molasses 0212 

y 2 t soda 0003 

y 2 c peanut butter 0375 

2 c flour 0282 

1-5 t salt 0001 

V 2 t cinnamon 0042 

1-3 t cloves 0027 

Wood fuel, 40 minutes (% use) .0170 

Cost $0.2549 

Cream % cupful butter substitute 
with y 2 cup brown sugar and 1 egg, 
add V 2 cupful milk and V 2 cupful dark 
molasses, in which V 2 teaspoonful of 



OFFICE LUNCHES. 



245 



soda has been dissolved; Vz cupful 
chopped peanuts. Sift together 2 cup- 
fuls flour, about 1-5 teaspoonful salt, 
Vz teaspoonful cinnamon, 1-3 tea- 
spoonful cloves, add to the above, 
drop in greased pan. If rolled out 
more flour will be needed. 

Child's School Lunch — No. 2. 

Cost. 

2 lettuce sandwiches $0.0300 

2 stuffed egg's 070 

2 stalks celery 005 

1 c orange jello 035 

1 square sponge cake 015 

Total cost $0,155 

Orange Jello. 

Cost. 

1 envelope Knox gelatine $0.0750 

Vz c sugar 0209 

1 c orange juice (2 oranges) . . . .0500 

Total cost $0.1459 

Soak one envelope Knox gelatine in 
half cup cold water, dissolve in two 
cups boiling water, to which half cup 
sugar has been added, followed by 
one cup thick, sweet orange juice. 



Sponge Cake. 

. Cost. 

2 eggs $0.0800 

1 c sugar 0417 

1 1-3 c flour 0188 

2 t baking powder 0042 

Va t salt 0001 

Wood fuel to bake 1 hr. (% use) .0170 

Total cost $0.1618 

Beat till light the yellows of two 
eggs; add gradually one cupful su- 
gar, one cupful hot water, the beaten 
whites of two eggs, 1 1-3 cupfuls 
flour that has been sifted several 
times with two level teaspoonfuls of 
baking powder and a pinch of salt, 
and bake one hour in slow oven. 

For the sponge cake Karo may 
take the place of sugar. Cut chil- 
dren's sandwiches round or diamond 
shape; wrap in oiled paper. Use jelly 
glasses for fruits and jello desserts. 
Milk may be had at the nearest store 
or carried. Paper cups, plates and 
napkins are handy for lunches, as 
they can be discarded after using. 
— Mrs. Gough, 902 East Seventh street 
North, city. 



Office Lunches 



MENUS BY MRS. SPENCER. 

Office Lunch — No. 1. 

(Sandwiches, Cookies, Doughnuts and 
Apples.) 

Cost. 
50.0250 
.1250 
.0042 
.0032 
.0250 
.0150 
.0100 
.0200 



4 slices whole wheat bread..... 
% lb. boiled ham or cold meat 

Vz t mustard (mixed) 

1 t Worcestershire sauce 

1 egg yolk 

2 doughnuts 

4 oatmeal cookies 

2 apples 



Two lunches cost $0.2274 

Each lunch 1137 

Put the ham or meat through the 
meat chopper (using the fat), stir in 
the yolk of an egg, the mustard and 
Worcestershire sauce, spread between 
the slices of bread. This makes four 
good-sized sandwiches. 

Whole Wheat Bread. 

Cost. 

1 cake Fleischmann yeast $0.0250 

3 c lukewarm water 0000 

2 T brown sugar 0052 

2 T lard 0312 

71/2 c whole wheat flour (2 lbs.) .1184 

iy 3 t salt 0005 

Gas to bake 0220 

3 loaves $0.2023 

Office Lunch — No. 2. 

(Sardines, Jelly Roll, Bananas.) 

Cost. 

1 can sardines $0.1000 

Vz lemon (juice of) 0125 

4 slices bread 0250 

2 ounces butter 0625 



2 slices jelly roll 0500 

2 bananas 0400 

Two lunches $0.2900 

Open the sardines, remove the skin 
and bones, lay the fish on buttered 
slices of .bread, squeeze lemon juice 
over it and lay another slice of bread 
on top. 



Jelly Roll. 



2 eggs (cooking) 

1 c sugar. 

1 c flour 

Va, t salt 

1 t baking powder. 



Cost. 
.$0.0800 
. .0417 
. .0141 
.0001 
.0021 



1 T compound to grease tin... .0078 

Gas to bake, 20 minutes 0038 

Jelly (home-made) 0750 

Cost $0.2246 

Beat the yolks light, add sugar, 2 
tablespoonfuls water, the salt, stir in 
gradually flour sifted with baking 
powder, bake in biscuit tin well 
greased. Turn on a damp towel, roll 
while warm. 

Office Lunch — No. 3. 

(Cheese Sandwiches, Ginger Snaps and 
Dates.) 

Cost. 

% lb. cheese $0.0750 

1 egg (cooking) 0400 

1 T butter 0156 

Vz t salt 0002 

Vz t mustard 0042 

Vz t pepper 0042 

1 T vinegar 0016 



246 



TELEGRAM CONSERVATION COOK BOOK. 



6 thin slices graham bread 0300 

6 ginger snaps 0050 

% package dates 0500 

Two lunches cost $0.2258 

Or $0.1129 each. 

Take 1 hard-boiled egg and crum- 
ble down the yolk; put the butter in 
and mix it smooth with a spoon; then 
add the. salt, pepper, mustard and 
cheese, mixing each well. Put the 
vinegar in, and it should be the right 
thickness. Spread between .slices of 
bread. This makes six small or three 
large sandwiches. — Mrs. G. Spencer. 

Ginger Snaps. 

Cost. 

1 c graham flour $0.0148 

1% c flour 0211 

1 c N. O. molasses 0424 

V> c Crisco 0694 

l"t soda 0007 

1 egg (cooking) 0400 

1 t ginger UOM 

% t salt 0001 

Gas oven, 30 minutes Ozdo 

5 dozen ginger snaps cost. .. $0.2203 

Or 4V 2 c per dozen. 

Put the Crisco in a warm place to 
soften, stir the soda into the mo- 
lasses till it is foamy, then add to the 
Crisco, mix well next the beaten egg, 
ginger and salt, roll out thin, bake 
in a moderate oven. This recipe 
makes 60 excellent ginger snaps. — 
Mrs. G. Spencer, 1260 East Davis st. 
MENU BY MRS. HOWARD. 
Lunch for Office Worker. 

Three sandwiches; one of minced or 
thinly sliced meat between thin slices 
of buttered bread, one of minced eggs 
or of cream cheese and nuts or 
chopped ripe olives, and one of peanut 
butter and honey. 

One small jar of baked beans. 

One or two pickles or a few olives. 

One or two small cakes and a small 
jar of home canned fruit or an apple, 
orange or banana. 

A pint bottle of milk should be in- 
cluded in the lunch. — Mrs. Grace A. 
Howard, 750 Kelly street, city. 

(Mrs. Howard is used to hearty ap- 
petites. This is more than an office 
worker would eat. Consider Mrs. 
Spencer's office lunches, which rather 
go to the other extreme.) 

MENU BY MRS. BRITTING. 

Office Lunch. 

Patti Sandwiches, Fruit Cake, Pears. 

Cost. 
2 large or 4 small liver patti 

sandwiches $0.0432 

1 large slice fruit cake 0200 

2 Winter Nellis pears, 15c doz. .0250 

$0.0882 



1 loaf home-made bread $0.0600 

4 slices of bread 0250 

Patti Paste. 

Cost. 
Liver $0.1000 

2 T onion 0020 

4 T duck fat 0000 

Vz t salt 0001 

Pinch pepper 0001 

Gas, 15 min 0029 

Cost of paste $0.1051 

Fry liver in 2 T duck or goose fat 
left from Thanksgiving. If not duck 
or goose fat, use Crisco or bacon drip- 
ping. Fry slowly 15 min. When cold 
put through finest grinder, add 2 T 
finely chopped onions, 2 T melted 
duck fat, salt and pepper. Mix well. 
This is a delicious paste and will 
keep for some time in a cool place. 
Will spread about 12 sandwiches. 
Apple Sauce Cake. 

Cost. 
1 c apple sauce $0.0200 

1 c sugar 0417 

2 c flour 0282 

1 t baking powder 0021 

1 T butter 0156 

1 t soda 0007 

4 T boiling water 0000 

1 c chopped nuts 1250 

1 c seedless raisins 0500 

Gas, iy 2 hours 0383 

$0.3215 

Mix apple sauce, sugar and melted 

butter, add flour into which has been 

sifted 1 t baking powder, dissolve 

1 t soda in 4 T boiling water. Mix all 
together, add fruit and nuts last. 
Bake 1,% hours. Will keep like any 
fruit cake. I will try % c Karo in 
place of sugar next time. This is a 
splendid cake and very cheap. — Mrs. 
Maude Britting, 53 North Eighteenth 
street. 

MENU BY MRS. KRUSE. 

Office Lunch. 

Cost. 

2 slices white bread $0.0044 

1 t butter 0032 

Cold chicken (left over) 0200 

2 slices rye bread 0038 

1 T ground peanuts 0050 

1 t mayonnaise dressing 0100 

4 olives 0100 

1 c custard (my recipe in Fri- 
day's paper), (steamed cus- 
tard 0350 

Apple -010 

$0.1014 
Spread butter on sandwiches and 
cut the cold chicken in bits for first 
sandwich; mix the peanuts and dress- 
ing and spread on bread for second 
sandwich. — Mrs. F. W. Kruse, 131 V 2 E. 
Eighteenth street, city. 



Let Dorothy Dillon Answer Your Questions 
Through The Telegram's Woman's Page 



LUNCHES FOR OUTDOOR WORKERS 



247 



Lunches for Outdoor Workers 



MENU BY MRS. HOWARD. 
Lunch for Manual Worker. 

Two sliced meat or minced fish 
sandwiches. 

One peanut butter and honey sand- 
wich. 

One jar baked beans or baked mac- 
aroni with cheese. 

One apple turnover or two or three 
small cakes and a small jar of home- 
canned fruit. 

One apple, orange or banana. 

For the manual laborer, sandwiches 
are better and more nourishing if 
made from whole wheat or rye bread, 
instead of white. 

If one has a thermos bottle, it is 
well to add it to the lunch, filled with 
hot coffee. 

Cup Cakes. Cost 

V-2. c corn syrup $0.0313 

1 egg 0400 

Vi c Mazola oil or Crisco 0694 

1 c sweet milk 0268 

2 c flour 0296 

iy 2 t baking powder 0032 

% t salt 0001 

1 t vanilla extract 0292 

Total $0.2296 

Mix sugar or syrup and oil together. 
Add the egg 'which has been whipped 
very light, then the milk, and extract, 
and, lastly, the flour in which has 
been mixed the baking powder and 
salt. Mix well, and bake from 15 to 
25 minutes in well-oiled gem pans. 

If desired, a few currants or rais- 
ins or a little cocoanut may be added. 
Apple Turnover. 

Roll pie dough into square pieces. 
Slice apples as if for pie. Place in 
the middle of square, flavor with cin- 
namon or allspice, sweeten with a lit- 
tle corn syrup, and fold the dough 
over, pinch firmly together, and bake 
till well done. — Mrs. Grace A. Howard, 
750 Kelly street, Portland. 

MENU BY MRS. KRUSE. 
Outdoor Work Lunch. Cost 
4 slices white bread $0.0088 

2 hard boiled eggs (chopped 
and mixed with salt and pep- 
per and a little butter spread 
between bread) 1000 

2 T butter 0300 

2 slices rye bread 0038 

1 T jam or jelly 0150 

1 c beans 0200 

2 doughnuts 0200 

2-3 pt. hot coffee (in Thermos 

bottle) 0350 

1 c prune sauce 0250 

— Mrs. F. W. Kruse, 131% East Eigh- 
teenth street, city. 

(I -want to thank Mrs. Kruse for 
having her recipes so exceptionally 
well written and priced with abso- 
lute correctness so far as I can esti- 
mate.) 



MENU BY MRS. WILLIAMS. 
Lunch for Working Man. 

Four slices home-made bread (two 
white and two Graham), \y 2 table- 
spoonfuls butter, 14 pound hamburger 
steak rolled very thin on a floured 
board and fried in y 2 tablespoonful 
butter, seasoned with pepper and salt; 
two cookies, two pickles, home-made; 
six dates, one apple. — Mrs. W. W. 
Williams, 1411 Rodney avenue. 

MENU BY MRS. OATFIELD. 

Lunch for Man Working Outside. 

Cost. 
2 rye bread, cheese sandwiches.$0.0956 

2 whole wheat bread tongue 

and horseradish sandwiches.. .1482 
1 raspberry turnover 0231 

$0.2669 
Rye Bread. 

Yeast — Cost. 

1-3 cake Magic yeast (soaked 

in y 2 c water) $0.0027 

1 pint potato water 0000 

1 lb. white flour 0563 

Sponge — 

Yeast (above) 0000 

1 c water 0000 

3 c white flour 0423 

Bread — 

Sponge (as above) 0000 

1 c water 0000 

1 T salt 0008 

1 lb. rye flour 0750 

Fuel (wood) 1 hour 0204 

4 1-lb. loaves $0.1975 

Or $0.0493 per loaf. 

Cost. 

1 T butter $0.0156 

Cheese, 1-5 lb. (30c lb.) 0600 

4 slices bread 0200 

Cost of sandwiches given above $0.0956 

Whole Wheat Bread. 

Costs 6 cents per loaf to make. 

4 slices bread $0.0200 

1 T butter 0156 

Boiled tongue (about) 1000 

Horseradish (2 t) 0126 

Cost of sandwiches given above $0.1482 
Raspberry Turnover. 

Cost. 

1 y 2 c flour $0.0211 

% c Crisco 0347 

1-3 t salt 0001 

1-3 t baking powder 0012 

y 2 c water 0000 

Fuel, gas, 20 minutes 0083 

1 quart home fruit (1-3 used).. .0500 

Cost of 5 turnovers $0.1156 

Strain off some of fruit juice. Di- 
vide crust in five parts. Roll each 
piece out. Pierce pattern on half used 
for crust, place fruit on %, fold over, 
moisten edge. Crimp a border with 
fingers. — Mrs. John Oatfield, Milwau- 
kie. Or. 



248 



TELEGRAM CONSERVATION COOK BOOK. 



MENU BY MRS. ROBERTS. 

Lunch for Men Doing Outdoor Work. 

Cost. 

Bean loaf, 2 slices, about $0.0400 

Raisin sandwiches, 2 or 3 0600 

Baked apple, cocoanut filling. . .0300 
Pickles or relish of some kind .0100 
Coffee, tea or cocoa (hot) 0200 

Total $0.1600 

Bean Leaf. 

Cost. 

1 lb. can beans $0.1500 

Vz lb. cheese (grated) 1500 

% c bread crumbs 0150 

1 T minced onion 0010 

1 t salt 0003 

Vs t pepper 0020 

Gas, 20 minutes 0095 

Total $0.3278 

Put the beans through meat grinder 
or mash them. Kidney beans may be 
used, or home-made baked beans may 
be substituted for canned beans. Stir 
in the cheese, bread crumbs and onion. 
Season to taste with salt and pepper; 
form into a loaf. Baste with 2 ta- 
blespoonfuls of drippings and a little 
water occasionally, as it cooks in a 
moderate oven in about 20 minutes. 
This is fine, hot or cold. 

Baked Apples with Cocoanut. 

Pare and core five or six baking 
apples and fill the centers with co- 
coanut, using a teaspoonful for each 
apple, having soaked cocoanut in a 
little milk. Steam until soft. Remove 
carefully to a shallow dish. Put a 
teaspoonful of honey over each apple 
and brown lightly in the oven. 

Brown Bread for Sandwiches. 

Cost. 

1 c corn meal $0.0283 

1 c whole wheat flour 0148 

1 c graham cracker crumbs 

(about) 0300 

% T soda 0015 

1 t salt 0003 

% c molasses 0318 

2 c sour milk 0126 

Wood fire, 1% hours (Ms use) .0306 

Cost of recipe $0.1499 

Mix and sift 1 cup corn meal, 1 cup 
whole wheat flour, 1 cup Graham 
cracker crumbs, % of a tablespoonful 
of soda and teaspoonful of salt; add 
% cup of molasses and 2 cups sour 
milk; fill greased 1-lb. baking powder 
boxes two-thirds full of mixture; ad- 
just greased covers and tie down with 
a string, otherwise the bread in ris- 
ing might force off the covers; place 
boxes on a trivet in a kettle contain- 
ing boiling water, allowing water to 
come up around molds; cover closely 
and steam 1% hours, adding more 
boiling water as needed; remove from 
molds as soon as taken from the wa- 
ter. See to it that the baking pow- 
der tins do not leak before using 
them for steaming brown bread. One 



and one-third cups of sweet milk or 
water may be substituted in this 
recipe for the sour milk. Cut thin 
slices for any kind of sandwich fill- 
ing. — Mrs. Roberts. 

Raisin Sandwiches. 

About one tablespoonful of chopped 
raisins for each sandwich; run raisins 
through meat grinder; add enough 
cream or canned milk to make a soft 
paste; spread thickly on the brown 
bread. Of course white bread may be 
used. 

Pickles or relish (home-made) 
ought to complete this lunch, with hot 
coffee, tea or cocoa. — Mrs. W. S. Rob- 
erts, 1310 Clay street. 

MENUS BY MRS. EVANS. 

Mrs. Evans says: We are smalx 
farmers and my husband works away 
from home about half the time, team- 
ing, so I will give you an idea of 
what I put in his lunch box. 

Workingman's Lunch No. 1. 

V2 pint milk. 

2 rye bread sandwiches filled with 
cheese (home made.) 

1 square of gingerbread. 

1 boiled egg. 

1 boiled potato with jacket on. 

1 apple. 

Salt and pepper shaker. 

Workingman's Lunch No. 2. 

1 pint milk. 

2 jam sandwiches. 

2 buttered graham gems. 

% pint baked beans. 

1 small onion. 

1 tomato. 

Salt and pepper shaker. 

Workingman's Lunch No. 3. 

1 pint milk. 

2 chicken sandwiches. 
2 rolled oat cookies. 

1 cup apple sauce. 

1 pickle. 

On cold days I substitute one-half 
coffee mixed with the milk, flavored 
with sugar and heated. As we pro- 
duce most all of these articles on 
the farm, I will leave their commer- 
cial value to you. — Yours truly, Mrs. 
V. C. Evans, Waluga, Or. 

MENUS BY MRS. GEOUGH. 
Workingman's Lunch No. 1. Cost. 
4 white bread sandwiches, let- 
tuce and sardine filling $0.0600 

Celerv hearts 0200 

2 stuffed eggs 1011 

1 cup rice custard 0610 

2 cup cakes 0324 

Spiced crabapples 0200 

2 cups coffee 0300 

$0.2245 
Recipes. 

Sardine filling for lettuce sand- 
wiches — Remove the skin and bones 
from V2 can sardines, work to a paste 



LUNCHES FOR OUTDOOR WORKERS 



249 



with the yolks of 2 hard-boiled eggs, 
salt and pepper and add enough mus- 
tard dressing to make moist enough 
to spread. 

Sandwich Filling No. 2. 
1 cup raisins, y 2 cup nuts, V 2 cup 
dates, 1 tablespoon brown sugar. Put 
through food grinder. 

Stuffed Eggs. 

Cost. 

2 eggs $0.1000 

1 t minced ham (left over) 0000 

% t salt 0001 

Vs t pepper 0010 

Cost of 2 eggs $0.1011 

Cut two hard-boiled eggs in two, 
with the yolks cream 1 t minced 
ham, dash of salt and pepper; press 
into the white halves, wrap in oiled 
paper. 

Rice Custard. 

Cost. 

1 egg $0.0400 

V 2 c milk 0134 

1 t sugar 0009 

2 T cooked rice 0005 

Vs, t salt 0001 

Vs t cinnamon 0010 

Wood fire, 15 min. (V 2 use).. .0051 

$0.0610 

One egg, y 2 cup milk, 1 teaspoon 

sugar, 2 teaspoons cooked rice, a 

dash of salt and cinnamon. Bake till 

set and brown. 

Cup Cakes. 

Cost. 

1 T compound $0.0078 

V 2 c sugar 0209 

Vz c Karo syrup 0312 

2 egg whites 0400 

2-3 c milk 0178 

1 t flavoring 0292 

1 2-3 c flour 0235 

2 t baking powder 0072 

Wood fire, medium (% use).. .0115 

1 dozen cakes cost $0.1891 

Cream 1 tablespoonful butter, V2 
cup sugar, y 2 cup Karo syrup, white 
one egg, add 2-3 cup milk, beaten 
white of 1 egg, 1 teaspoonful flavor- 
ing and 1 2-3 cups flour, sifted sev- 
eral times with 2 level teaspoonfuls 
baking powder and bake. 



Working Man's Lunch — No. 2. 

Cost. 

rolls, lettuce and meat filling. .$0.03 

c scalloped hominy 06 

stuffed pepper 02 

slices brown bread 01 

c apple butter 02 

c coffee .03 

Total cost $0.19 

square raisin cake 02 



French Rolls. 

One cake yeast (compressed), dis- 
solved in 1 cup water (lukewarm). 
Add enough flour to make a batter; 
let stand till the following cools: 
Three cupfuls skimmed milk, heated; 
while hot add 1 tablespoonful sugar, 1 
level tablespoonful salt, 1 table- 
spoonful butter or substitute. When 
When cool add the yeast and 1 
well beaten white of egg and about 
4 or 6 cupfuls of flour to make a soft 
dough. Let rise twice in well greased 
bowl, roll out an inch in thickness; 
cut in strips about four inches long 
and two inches wide; fold lightly into 
shape; let rise in pan and bake about 
10 minutes. 

Scalloped Hominy. 

Into y 2 cupful milk beat 1 egg, dash 
of salt and pepper and 2 tablespoon- 
fuls cooked hominy; bake till custard 
is set and brown. 

Canned Peppers Stuffed. 

Mix equal parts of any chopped cold 
meat, or salmon with celery; season 
and press into the pepper shells. 

Raisin Cake. 

Cost. 

1 c raisins $0.0500 

1 c water 0000 

1 c brown sugar 0417 

y 2 c compound 0625 

1 egg 0400 

% c milk 0134 

1 t soda 0007 

21/2 c flour 0353 

% t salt 0001 

1 t cinnamon 0083 

y 2 t cloves 0042 

Wood fire, 20 min 0139 

Cost of cake $0.2701 

Boil together 1 cupful raisins and 1 
cupful water. Let cool. Cream 1 
cupful brown sugar, y 2 cupful butter 
substitute, 1 egg, y 2 cupful milk. Add 
the raisins and water and 1 level tea- 
spoonful soda. Sift together iy 2 cup- 
fuls flour, % teaspoonful salt, 1 tea- 
spoonful cinnamon, y 2 teaspoonful 
cloves. Add to the above and bake 
20 minutes in moderate oven. Use bak- 
ing pan about 10 inches square. Cof- 
fee to be carried in thermos bottle. — 
Mrs. Gough, 902 East Seventh street 
North, city. 



Phone Your Want Ads to The Telegram- 
Broadway 200, A 6701 



Lunches for Parties, Picnics, etc., for Ten People 



PARTY MENU BY MRS. SPENCER. 

Chicken Rolls. 

Fruit Salad with Pineapple Dressing. 

Angel Food. Pineapple Sherbet. 

Chicken Rolls. Cost 

2-lb. chicken, 25c lb $0.5000 

2 T butter 0312 

2 T flour 0018 

V4, t pepper 0021 

1 t salt 0003 

% t celery salt 0031 

Gas to cook chicken, 1-3 on... .0114 

Total $0.5499 

One dozen rolls, home-made, 

whole wheat 1200 

Total $0.6699 

Melt the butter and blend it with 
the flour; add gradually four cups of 
chicken stock; season with the spices; 
stir until smooth. Chop the chicken, 
which has been removed from the 
bones; mix well; remove the soft 
crumbs from crisp rolls. Fill with 
the prepared chicken; place in the 
oven until hot and serve garnished 
with parsley and olives. There is no 
butter needed in this recipe except 
the two tablespoonfuls used in the 
filling for rolls. The crumbs I use 
for a pudding or brown for future use. 

Fruit Salad. Cost. 

2 bananas $0.0416 

2 apples 0200 

2 oranges (30c dozen) 0500 

4 slices pineapple 0400 

Total $0.1516 

Dressing for Salad. 

Cost. 

2 egg yolks $0.0400 

Vi c vinegar 0125 

% c pineapple juice (from 

above) 0000 

1 T cornstarch 0002 

1 t mustard 0083 

% t salt ; 0001 

1 head lettuce 0500 

Gas, ten minutes 0019 

Total $0.1130 

Mix the cornstarch, mustard, salt 
and syrup, then add well beaten egg 
yolks and vinegar, cook in double 
boiler ten minutes, and add juice. 
When cool pour over fruit. Serve on 
lettuce leaves. 

Angel Food. 

Cost. 

2 eggs, whites only $0.0400 

1 cup milk 0268 

2-3 c sugar 0278 

1 c flour 0141 

3 t baking powder 0063 

% t salt 0001 

Gas, 30 minutes, low 0127 

Total $0.1278 



Scald the milk in double boiler, sift 
the flour and baking powder four 
times with the sugar and salt; add 
milk, stirring as little as possible. 
Add whites of eggs, beaten stiff, bake 
in slow oven in ungreased pan. This 
is a delicious cake and is economical. 
Pineapple Sherbet. Coat 

1 can pineapple (grated) $0.2500 

% c Karo syrup 0938 

2 lemons (juice) .0416 

4 eggs (whites only) 0800 

3 pints cold water .0000 

This makes 2V 2 quarts $0.4654 

Mix the pineapple, syrup, lemon 

juice and water together, lastly the 
whites of eggs beaten stiff, freeze and 
serve with angel food. 

Total Costs. 

Chicken rolls $0.6699 

Fruit 2646 

Angel food 1278 

Pineapple sherbet .4654 

Total cost to serve 10 people. $1.5277 

Or only 15 1-3 cents each. 
— Mrs. G. Spencer, 1360 East Davis st. 

PICNIC LUNCH BY MRS. WILLIAMS. 

Before one can plan upon a picnic 
lunch, the time, the place and the 
company should be given great con- 
sideration. In my lunch I shall plan 
for 10 adults off for a day of pleasure 
at some mountain stream. Fish must 
be caught and can be fried or roasted 
on a wire before the fire. Three loaves 
home-made bread, V2 pound butter, 
two glasses of jelly, one pint home- 
made pickles, one pint olives, two 
quarts of baked beans, taken in the 
pan in which they were baked, and 
this reheated in a hole in the ground 
where a fire has been; two green cur- 
rant pies, two quarts potato salad, V2 
pint cream, 1% cups extra fine ground 
coffee. Take also salt, pepper and 
lettuce leaves to cover paper plates. 
This will keep your plate clean for 
the various courses. You will also 
need paper napkins, sugar, one fry- 
ing pan, one small can Crisco or olive 
oil to fry your fish. 

Coffee at a Picnic. 

Dig a hole in the ground about six 
to eight inches deep and dig an open- 
ing to this hole on one side for a 
draught. Now place some flat rocks 
around the upper edge and set a pail 
half full of water on the stones, build 
your fire and the water will boil in 
a few minutes. Have 15 tablespoon- 
fuls coffee in a cheese cloth bag, put 
in coffee pot, pour on boiling water 
and let stand over the fire five min- 
utes. This will make 20 cups of 
strong coffee. — Mrs. W. W. Williams, 
1411 Rodney avenue, city. 

(Mrs. Williams did not price her 
recipes, so I will not try to do so.) 



Holiday 



M 



enus 



War Holiday Dinner Menus 



To Serve Six People, a "Company Din- 
ner," for Not Over 50 Cents Each, or 
$3 for the Whole Dinner. 

Requirements — Every item, includ- 
ing- fuel, must be priced, with recipes 
for each item of food on the menu, ex- 
cept such things as celery, oranges, 
etc., which are served as they are, 
without any additions to their cost. 
Pickles, jelly, etc., "put up" at home, 
priced just half what the same amount 
of the best quality of that item sells 
for at your grocery. We require a 
soup, a meat, with white potatoes and 
at least one other cooked vegetable, 
a salad, a dessert, coffee and nuts or 
fruit. (No candies this year.) Please 
remember above all things that this 
is a War Thanksgiving, and do not 
use the meats our government wants 
conserved, but use any of the meats 
or meat substitutes we spent the 
whole month of October upon. Pish or 
sea food of any kind, any kind of 
wild game or poultry except turkey, 
which we agreed not to have, as too 
expensive. Why not have some of 
our delicious raisin brown bread? 

Challenge every item in your old 
standby recipes for sugar and fats. 
"Save the fats!" "Save the sugar!" If 
you can't, and use that recipe, look 
up some other recipe and make some- 
thing else this year. We are going 
to have four prizes this week on this 
work. 

Our First Prize, for the best con- 
servation menu, in which each and 
every item of each and every recipe 
in the whole menu meets Mr. Hoover's 
requests of us. 

Second Prize — For the second best 
menu, as in the first prize. 

Third Prize — For the menu that 
gives the most and best food, with the 
most courses and little extras, for the 
money. 

Fourth Prize — For the second best 
menu, as in the third prize, 

Our Menus. 

Here are many holiday menus, all 
"good enough to eat," cooked as 
our experienced home cooks know 
how to cook them to beat the world. 
A dainty and pampered appetite may 
prefer an expensive hotel dinner, but 
as for me, and ninety-nine men out of 
a hundred will agree with me, no 
holiday dinner was ever so good 
as the one cooked by the dear 
home people, each item chosen to 
please some one of us particularly, 
and every single thing cooked, fla- 
vored with love and good will for 



the dear ones who were to eat it. I 
believe there is a spiritual quality in 
such food, that is lacking In much of 
our modern rushing life. 

First Prize — For the best con- 
servation menu, in which each and 
every item of each and every recipe 
in the whole menu meets Mr. Hoover's 
requests of us. This was won by Mrs. 
W. W. Williams, 1411 Rodney avenue, 
city, with the following menu: 

MENU BY MRS. WILLIAMS. 

Cream of Clam Soup with Wafers 

Mustard Pickles Beet Relish 

Croppie Sauted on Lettuce 

Roast Chicken 

Bread Stuffing Giblet Gravy 

Sweet Peach Pickles Currant Jelly 

White Potato Balls 

Baked Squash, Stewed Onions 

Biscuits Butter 

Apple Salad with 

Wafers Mayonnaise Dressing 

Oregon Prune Pie 
Raspberry Jello with Cream Dressing 

Small Cakes 

Nuts Raisins 

Crystalized Grapes 

Coffee 

Cream of Clam Soup. 

Cost. 

Carrots, 1 oz $0.0019 

Flour, 1 T 0009 

Onion 0019 

Cabbage heart 0000 

Celery tops 0000 

Juice V 2 pint clams 0200 

Parsley 0000 

Salt, 1 t 0003 

Pepper, % t 0010 

Potato water, 1 cup 0000 

Butter, 1 t 0032 

Milk 0350 

$0.0642 
Put the vegetables through the meat 
grinder. Pour over them 1 pint of 
boiling water and let boil till tender. 
Add salt and pepper. Strain, add one 
cup potato jelly. Drain your potatoes 
into a dish. When well settled pour 
off top and use the bottom or thick 
part in your soup. One cup clam 
juice that you canned when clams 
were 15c a dozen, one dozen clams to 
the quart. You may use the minced 
clams in croquets next day. Add 1 
cup boiling milk, flour mixed in but- 
ter, and last the minced parsley. Let 
come to a boil and serve hot in cups. 



WAR HOLIDAY DINNER MENUS. 



253 



Beet Relish. 

Cost. 

1 large beet $0.0100 

Baked in oven day before, cut 
very fine, seasoned with vin- 
egar from mustard pickles.. .0000 

Six lettuce leaves (garden) 0100 

6 wafers 0120 

$0.0418 
Place lettuce leaf on small plate 
lay on fish on each plate with tea- 
spoonful of beet relish and one wafer. 

Croppie. 

Cost. 
Croppie caught in Columbia 

slough $0.0000 

1 T Crisco 0087 

Salt, % t 0001 

Pepper, % t 0010 

$0.0098 
Roast Chicken. Cost 

4 lbs. chicken $0.7600 

Dressing — 

2 c bread crumbs 0300 

1 t salt 0003 

Vs t pepper 0020 

1 onion (1-3 c) 0056 

1 t sage 0083 

2T butter 0312 

$0.8104 
For Outside of Fowl — 

1 t salt 0003 

Va t pepper 0020 

1 T flour 0009 

$0.8136 
Moisten bread crumbs and season- 
ing with cold water. Fill the cavity 
in the fowl and sew up with a string. 
Place fowl in roasting pan, add one 
cup hot water, cover the roasting pan 
and let bake 3 hours. Make brown 
gravy after taking up the fowl, using 
the boiled and chopped giblets and 
the stock they were boiled in. 

Pickles. Cost 

Sweet peach pickles $0.1000 

Mustard pickles 0200 

(Both home made.) 
Currant Jelly. 

1 glass 0.0500 

(Made without fuel.) 

Potato Bai»s. Cost. 

Potato 4 c mashed $0.0464 

1 T butter 0156 

1 t salt 0003 

V4, t .pepper 0020 

1 egg 0500 

V2 c bread crumbs 0075 

$0.1218 
Mold potatoes into balls size of egg. 
Dip in beaten egg, then in bread 
crumbs. Place on pan and leave in 
oven 30 minutes or until well 
browned. 

Baked Squash. Cost. 

3 lbs. squash $0.0600 

1 T butter 0156 

1 t salt 0003 

$0.0759 



Stewed Small White Onions. 

Cost. 

iy 2 pt $0.0000 

These onions I canned last sum- 
mer from onions I had to thin from 
the onion bed. 

Biscuit. 

Cost. 

2 c flour $0.0282 

2 T Crusto 0312 

1 t salt 0003 

2 t baking powder 0072 

Milk 0350 

Makes 14 buscuits for $0.1019 

6 oz. butter 0963 

Apple Salad. 

Cost. 

Apples (red) '. $0.0360 

Celery (& bunch) 0350 

Nuts, w ild filberts 0000 

Take the centers out of apples, chop 
fine. Chop the celery very fine. Put 
the nuts through the grinder. Cover 
with mayonnaise dressing, stir and 
fill the apple shells. Place on lettuce 
leaf and serve. 

Mayonnaise Dressing. 

Cost. 

Yolk of 1 egg $0.0250 

Wesson oil, % c 0450 

1 T vinegar 0016 

Pinch of salt and pepper, 1 t 

sugar 0009 

$0.1435 
Oregon Prune Pie. 

Cost. 

% c flour $0.0105 

% t salt 0001 

2T Crusto 0312 

$0.0418 
Canned— Cost. 

2 c fruit (byproduct.) $0.0200 

1 sugar 0417 

% t seasoning cinnamon 0020 

$0.0637 
Crust as above 0418 

$0.1055 
(Baked with open face or no upper 
crust.) 

Raspberry Jello. 

Cost. 

1 package raspberry Jello $0.0850 

1 pt water 0000 

$0.0850 
Pour in six jelly molds the day be- 
fore using. 

Substitute for Cream. 

Cost. 

Apple $0.0150 

Egg, 1 white 0250 

Sugar, % cup 0312 

Total $0.0712 

Grate the apple and put it into a 
quart dish. Put in the white of egg 
unbeaten. Add sugar. Beat with 
spoon 20 minutes. The bowl should 
be full. Turn out the Jello on pretty 
dishes. Place cream in a circle 
around Jello. Serve. 



254 



TELEGRAM CONSERVATION COOK BOOK. 



Small Cakes. 

Cost. 

1 c sugar $0.0417 

y 2 c Crusto 0600 

Vz c water 0000 

2 t baking powder 0042 

1 egg 0500 

2 c flour 0282 

Vi t salt 0001 

1 T cornstarch 0016 

Total $0.1858 

6 walnuts (12 half meats) 0400 

Total $0.2258 

Place % walnut on 12 cakes. Bake. 
6 cakes for dinner $0.1129 

Crystallized Grapes. 

Grapes, 1 pound $0.0750 

To crystallize — 

1 c sugar 0417 

2 T water 0000 

Total $0.1167 

Boil to hard boil stage. Pour over 
fruit and nut meats. Stir around until 
all are well covered. Set aside to cool. 

I Coffee. 

Cost. 

iy 2 quarts water -. $0.0000 

% lb. coffee (32c per lb.) 0800 

% eg-g shell 0000 

Total $0.0800 

Cream. 1 c off of bottle 0268 

4 T sugar 0104 

Total $0.1172 

Planned for 8 cupfuls of coffee. 

Summary. Cost. 

Clam soup $0.0642 

Beet relish 0418 

Home-made mustard pickles. . . .0200 

Croppie fish 0098 

Roast chicken 8136 

Currant jelly 0500 

Sweet peach pickles 1000 

Potato balls 1218 

Baked squash 0759 

Stewed small onions 0000 

Biscuit 1019 

Butter 0963 

Apple salad with mayonnaise 

dressing 1435 

Oregon prune pie 1055 

Raspberry Jello 0850 

Substitute for cream 0712 

Small cakes 1129 

Crystallized grapes 1167 

1 pound walnuts 1250 

Raisins 1000 

Coffee, cream and sugar 1172 

Total $2.4525 

3 hours wood 1020 

Total cost $2.5545 

It is not fair to charge full cost of 
wood to cooking, as I use the range 
to heat lower floor at home. — Mrs. W. 
W. Williams, 1411 Rodney avenue. 



Second Prize. 

For the second best menu, as in tho 
first prize. This was won with the 
following 

MENU BY MRS. METZGER. 

Vegetable Soup. 

Celery. Saltines. Picalilli. 

Creamed Salmon with Turkish Pilau. 

Roast Chicken with Brown Gravy. 

Bread Dressing. 

Cranberry Sauce. 

Baked Potatoes with Cheese. 

Creamed Cauliflower. 

White Bread. Raisin Brown Bread. 

Butter. 

Banana and Walnut Salad. 

Apple Pie with Whipped Cream. 

Stuffed Dates. Coffee. 



Vegetable Soup. 

Cost. 

2 c carrots, diced $0.0300 

1 c onions, diced 0250 

1 c potatoes, diced 0125 

2 c cabbage, diced 0188 

1 c turnips, diced 0125 

1 c tomatoes, diced 0267 

2 t salt 0006 

3 quarts water 0000 

2 hours very low gas simmer- 
ing) 0080 

4 quarts soup cost $0.1341 

One quart costs 3% cents and 1 
cupful less than 1 cent. 

Prepare and dice all of the above 
vegetables. Put in a kettle and cook 
slowly; it may be cheaper to buy the 
canned beans. 

The above recipe with a salad 
makes a complete meal, hence is very 
economical. One cupful costs 1 cent, 
six cupfuls cost 6 cents. — Mrs. Taylor. 

Steamed Salmon with Turkish Pilau. 

Cost. 
2-lb. salmon $0.3000 

1 T salt 0008 

Vz c rice 0156 

2 c stock 0500 

1 c strained tomato 0267 

% t salt 0002 

y 8 t pepper 0010 

Parsley to garnish 0000 

Gas to steam salmon, 30 min. . .0057 
Gas to cook rice, 30 minutes. . .0057 

Serves 6 people $0.4057 

About 6 2-3c per portion 0676 

Rub the salmon with salt, and 
steam until tender. Cook the rice in 
the stock. When all is absorbed add 
the tomato. Add the salt to the rice 



The Greatest Editorial Page in the Northwest- 
The Evening Telegram 






WAR HOLIDAY DINNER MENUS. 



255 



while cooking-, and the pepper with 
the tomato. Lift the salmon to the 
serving platter. Heap the rice about 
it and garnish with parsley. Since we 
have chicken for the main meat dish, 
I think that half portions would be 
plenty. Six half portions cost $0.2028. 

Roast Chicken. Cost. 

4-lb. chicken $1.0000 

1 T salt, to rub over 0008 

1 T flour, to thicken gravy 0009 

Dressing:. 

2-3 loaf stale bread, cut fine.. .0333 

1 T chopped onion 0010 

1 t salt.. 0003 

Va t pepper 0010 

% t sage 0020 

Warm water to moisten 0000 

Total $1.0393 

Mix the dressing thoroughly and 
stuff the prepared chicken. Roast 
tender in a covered roaster, then take 
off the cover and brown before serv- 
ing. Garnish with parsley. Thicken 
the drippings in the roaster, adding 
a little water if needed, and serve the 
gravy separately. 

Cranberry Sauce. 

Cranberries $0.0500 

1 c sugar 0417 

Enough for six $0.0917 

Baked Potatoes With Cheese. 

6 medium potatoes, 3 lbs $0.0600 

1 t salt 0003 

Y 8 t pepper 0010 

V 2 c milk 0134 

6 t grated cheese 0096 

$0.0843 
Bake 6 medium sized, smooth, po- 
tatoes, and when mealy slice off one 
side. Scoop out and mash the po- 
tato. Replace in the shells. Sprinkle 
1 t grated cheese on top of each and 
return to the oven for 10 minutes, be- 
fore serving. 

Creamed Cauliflower. 

Cost. 

1 head cauliflower $0.1000 

2 T salt 0016 

1 pt. milk 0535 

1 T flour 0009 

1 T butter 0156 

Gas, simmering y 2 hr 0020 

Cost $0.1726 

Cut all the waste from the cauli- 
flower and lay head downward in 
cold salt water for one hour to make 
sure there are no snails or -worms in 
the vegetable. Put the cauliflower on 
to cook in boiling water with one ta- 
blespoonful of salt; boil from 25 to 
30 minutes; drain; take one pint of 
milk, thicken with one tablespoonful 
of flour stirred smooth in a little 
milk, add one tablespoonful of butter; 
pour over cauliflower and serve. — 
Mrs. Spencer. 



Adding 1 t salt to season the 

white sauce this recipe costs. $0.1726 

1 t salt 0003 

$0.1729 
Raisin Brown Bread. 
Here is the brown bread, add the 
raisins extra. 

Cost. 

2 c cornmeal $0.0566 

1 c flour 0145 

1 c sweet milk 0268 

1 c sour milk 0063 

Vz c molasses 0242 

y 2 t soda 0010 

1 t baking powder 0036 

1 T lard 0088 

1 t lard for greasing 0029 

Wood fire, 3 hrs. (1-3 use) 0286 

Cost of bread $0.1733 

2-3 c raisins 0500 

2 loaves cost $0.2233 

1 loaf costs 1116 

Turn into greased baking powder 

cans and steam three hours while 

cooking. 

Banana and Walnut Salad. 

Cost. 

3 bananas (large), 25c doz $0.0624 

% c walnut meats, 30c lb 0625 

1 c salad dressing (homemade) .0743 

Cost to serve 6 persons $0.1992 

Or 3% cents each. 

Slice the bananas lengthwise and 
place them on lettuce leaves. Put 
a tablespoonful of dressing over each 
and sprinkle over with chopped nuts 
(the same salad dressing as I used 
on Minnehaha salad). — Mrs. G. Spen- 
cer. 

Mayonnaise Dressing. 

Cost. 

1 c Wesson oil $0.0906 

1 ee-sr 0400 

1 t salt 0003 

1 t mustard 0083 

V 2 t paprika 0062 

2 T vinegar wssi 

Total $0.1486 

Mix dry ingredients, add egg, then 

vinegar and oil alternately, beating 

vigorously with egg beater. — Mrs. G. 

Spencer. 

Salad costs $0.1992 

1 head lettuce (3 for 10c) 0333 

1-3 c of mayonnaise dressing. . .0495 

Salad total $0.2820 

Apple Pie. Cos £a 

2 c flour $°-°282 

2-3 c Crisco 0925 

% t salt 0001 

% c cold water 0000 

6 medium apples 0400 

i/ 2 c sugar 0Z08 

% t cinnamon oozu 

Cost $0.1836 

Whipping Cream 1000 

1 T sugar 002b 

$0.2862 
Will make a large, deep pie, easily 
cut into 6 good portions. 



256 



TELEGRAM CONSERVATION COOK BOOK. 



Coffee. 

1-6 lb. (12 T) coffee at 30c lb.. $0.0500 

Cream 0500 

12 t sugar 0108 

Cost $0.1108 

Stuffed Dates. 

Cost. 

i/ 2 package dates (12) $0.0750 

V4, lb. nuts to stuff 0625 

Powdered sugar to roll 0052 

$0.1427 
Total Costs. 

Vegetable Soups $0.0600 

6 saltines 0240 

Home canned picallili 0500 

Celery hearts 1000 

Steamed salmon with Turkish 

Pilau 2028 

Roast chicken with gravy and 

dressing 1.0393 

Cranberry sauce 0917 

Baked potatoes with cheese... .0843 

Creamed cauliflower 1729 

V2 loaf white bread 0500 

1 small loaf raisin brown bread .1116 

Butter 1000 

Banana and walnut salad 2820 

Apple pie with whipped cream .2862 

Coffee, 1-6 lb 0500 

Sugar, 12 t 0108 

Cream 0500 

Stuffed dates 1427 

Wood heat, 3 hrs 0058 

Parsley to garnish meat 0000 

Total $2.9941 

— Mrs. W. E. Metzger, 929 Pacific st. 



Third Prize — For the menu that 
gives the most and best food, with 
the most courses and little extras, for 
the money, was won by the following 

MENU BY MRS. RINGO. 

Consomme a la Royale Croutons. 

Celery. Mixed Sweet Pickles. 

Chicken en Casserole Giblet Gravy. 

Mashed Potatoes. Scalloped Corn. 

Currant Jelly. 

Prune Salad Whipped Cream Dressing. 

Saltines. 

Mock Lemon Pie. 

Raisins. Coffee. Mixed Nuts. 



Consomme a la Royale. 

Cost. 

1 egg $0.0400 

6 c stock 1200 

1 t salt 0003 

V2 t onion juice 0001 

V 2 t pepper 0041 

Gas, oven 15 min. (M> use) 0032 

$0.1677 



Beat egg and add salt, pepper and 
onion juice. Pour into small cup and 
place in pan of hot water and cook 
until set. Turn out and cut into dice 
and serve in the hot stock. Croutons 
are made by toasting stale bread cut 
into cubes. 

Chieken en Casserole. Cost 

4 lbs. hen $1.0000 

1 T flour 0009 

1/2 c lard 0750 

1 t salt 0003 

Gas to fry y 2 hour 0057 

1 c milk 0268 

1 c water 0000 

Gas 2 hours in oven 0510 

Cost to serve six $1.1597 

Or 19 1-3 cents each. 

After washing and drawing the hen, 
joint it, roll in the flour and fry a 
golden brown, salt it. Put the re- 
maining drippings away for gravy 
next day. Place the pieces of chicken 
in a casserole or baking dish, pour 
the milk over and add water, if nec- 
essary, to cover. Simmer in oven two 
hours and serve in same dish. There 
will be gravy from the milk, to which 
add the cooked, chopped giblets. 

Mashed Potatoes. Cost. 

3 lbs. potatoes $0.0600 

2 t salt 0006 

1/2 c whole milk 0134 

Gas, 15 min 0029 

$0.0769 
Sealloped Corn. 

Cost. 
1 can corn $0.1500 

4 crackers 0160 

% c rich milk 0134 

1 t salt 0003 

14 t pepper 0020 

Cost $0.1817 

Put the corn, seasoning and crushed 
cracker crumbs in a baking dish and 
pour the milk over top. This is baked 
in the oven with the chicken and 
takes no extra fuel. 

Prune Salad. 

Cost. 

% lb Oregon prunes $0.0375 

% c nut meats 0312 

1 head lettuce 0500 

Cost $0.1187 

Wash and soak prunes until tender. 
Pit and stuff with walnuts. Shred the 
lettuce. Make a nest and put even 
number of prunes in. Serve on indi- 
vidual plates with dressing and pass 
saltines. 

Whipped Cream Dressing. 

Cost 

% c cream, whipped $0.0500 

iy 2 T sugar 0039 

1 T lemon juice 0125 

% t mustard 0041 

$0.0705 
Whip the cream stiff and fold in 
other ingredients. 



WAR HOLIDAY DINNER MENUS. 



257 



Mock Lemon Pie. 

Cost. 

3 apples $0.0300 

1 lemon (juice and rind) 0250 

1 c sugar 0417 

1 egg 0400 

1 T butter 0156 

$0.1523 

Slice the apples, beat the egg well, 

pour it over the apples. Sprinkle on 

the sugar. Melt the butter and pour 

over top of all. 

Pie Crust. 

Cost. 

1V 2 c flour $0.0211 

V 2 c Crisco 0694 

1 t salt 0003 

Water to mix 0000 

$0.0908 
.1523 

Total $0.2431 

Cut the Crisco into the flour that 
has been sifted with the salt. Make 
into top and bottom crust. This is 
baked at the same time the chicken 
is, also. 

Totals. Cost. 

Consomme $0.1677 

Croutons 0150 

Chicken 1.1597 

Potatoes 0769 

Corn 1817 

Salad 1892 

Pie 2431 

Saltines 1000 

Jelly (home-made) 0500 

Pickles 0750 

Celery 050C 

Bread, Vz loaf 0300 

Butter 0938 

Raisins 1500 

Coffee 0500 

Cream 0500 

Nuts 2500 

$2.9321 
— Mrs. J. L. Ringo, 790 East Ankenv 
street, city. 



Fourth Prize — For the second best 
menu, as in the third prize, was won 
with a special commendation for the 
small amount of butter used in her 
recipes by the following 

MENU BY MRS. ROBERTS. 

Clam Nectar 

Salted Wafers Pickles 

Panned Chicken 

Mashed potatoes, creamed cauliflower 

Cranberry and raisin jelly 

Mock shrimp salad, boiled dressing 

Pumpkin caramel 

Salted wafers Cheese 

Coffee 



Clam Nectar. 

Cost. 

3 lbs. little neck clams $0.1500 

1 quart milk 1300 

1 oz. butter 0312 

Gas oven, 20 minutes 0085 

$0.3197 
Wash clams in two or three waters 
to remove all sand, put in pan, add Vz 
cup of boiling water, cover closely, 
bake 15 or 20 minutes. When all are 
opened let cool, cut off necks, remov- 
ing the meat and all the liquid, heat 
quart of milk to the boiling point, 
add the clams and liquid, let come 
just to a boil, serve in cups or soup 
plates with a small piece of butter 
added the very last thing. Salted 
wafers, two for each person. 

Panned Chicken. 

Cost. 

5 lb. hen, 25c lb $1.2500 

Vz c canned milk, 12%c per can .0625 

V 2 c flour 0070 

1 T salt 0008 

% t pepper 0020 

Gas 2 hours in oven 0510 

$1.3733 
Get a nice fat hen (yellow meat), 
weighing about 5 lbs., clean thor- 
oughly, dissect and flatten as for fry- 
ing,, sprinkle with salt and pepper, 
dredge with flour, sear in hot drip- 
pings, add one pint of boiling 
water, turn all into a roasting pan, 
dot with pieces of fat from chicken, 
cover closely, bake in slow oven two 
hours. Don't have less than 1% cups 
of liquid remaining when finished 
cooking. When ready to serve remove 
chicken to hot platter, thicken liquor 
with two tablespoonfuls of flour. 
When boiling add V2 cup of canned 
milk, keep hot, but don't boil. Strain 
and you will have a smooth, rich 
gravy. Pour a little over chicken, 
garnish with parsley. 

Mashed Potatoes. 

Cost. 

3 lbs. potatoes $0.0600 

1 T. of salt 0008 

Vz c canned milk 0625 

Gas 0035 

$0.1268 
Peel and cut in small pieces 3 lbs. 
potatoes. Cover with boiling water, 
add salt, boil till tender, drain, dry, 
mash. Add V2 cup canned milk and 
beat to a cream. 

Creamed Cauliflower. 

Cost. 

V 2 cup canned milk $0.0625 

1 cauliflower (wash well) 1500 

1 T salt 0007 

Gas 0023 

$0.2156 

• Cut the cauliflower in not too small 

pieces, put in boiling water, cook 

about 20 minutes, or until tender, 



258 



TELEGRAM CONSERVATION COOK BOOK. 



drain off, save the water, keep hot. 
When ready to serve add % cup of 
canned milk, heat but don't boil. 

Cranberry and Raisin Jelly. 

Cost. 

1 quart cranberries $0.2000 

V2 lb. raisins 0750 

1 c sugar 0417 

1V 2 c water 0000 

Gas 20 minutes 0023 

$0.3190 
Wash the cranberries and pick over 
carefully. Cook with the raisins in 
1% cups of water until they are soft, 
about 10 minutes. Rub through a fine 
sieve, add 1 cup of sugar, boil 10 min- 
utes, pour into a mold, which has been 
dipped in cold water and set aside to 
harden. When ready to serve turn 
out onto a round, flat dish. Decorate 
with sprigs of holly or a wreath of 
cranberry and sprigs of parsley. 

Mock Shrimp Salad. Cost. 

1 large head lettuce $0.0500 

2 large carrots 0200 

1 small onion 0100 

2 celery hearts 0300 

$0.1100 
Crisp head lettuce in cold water, 
drain and dry, using outside leaves 
to serve salad on. Shred lettuce, mince 
1 onion, grate 2 large carrots, cut cel- 
ery hearts into small pieces. Put all 
but the carrots in cold water until 
ready to mix, then drain in a wire 
basket or a coarse towel and shake 
out all the wate:. Mix carrots and 
all with boiled dressing. Toss with a 
fork and serve immediately. 

Boiled Dressing-. Cost 

1 t flour $0.0003 

1 egg. 0400 

V4, c vinegar 0062 

1 T sugar 0026 

2 T Coleman's mustard, dry . . . .0076 

Pinch salt 0001 

A few grains red pepper 0001 

\i c water 0000 

Gas, 5 min 0050 

$0.0619 
One egg well beaten, add dry in- 
gredients, mix flour and mustard in 
one-quarter cup of water, heat vine- 
gar to boiling, mix all together and 
cook three minutes. Cool and mix as 
directed. 

Pumpkin Caramel. Cost. 

1 c milk $0.0268 

1 egg 0400 

1 T flour 0009 

1 T vanilla 0875 

1 c brown sugar 0417 

1 R c strained pumpkin 0300 

Total $0.2269 



Beat 1 egg separately, mix the yolk 
with 1 tablespoonful flour, ,1 table- 
spoonful vanilla, 1 cup of brown su- 
gar, a pinch of salt and 1 cupful of 
canned pumpkin; heat milk (one cup), 
add all to heated milk and cook two 
or three minutes. Pour into serving 
cups or steamed glasses; beat the 
whites of egg, mix 1 teaspoonful of 
powdered sugar and spread over the 
caramel in the glasses; decorate with 
cherries or nuts. 

Cheese Delight. 

Cost. 

Nuts $0.0500 

Cheese 1500 

Catchup 0200 

Total $0.2200 

Mash a small piece of cheese, add 
4 tablespoonfuls catchup (home- 
made) ; when thoroughly blended roll 
into small balls, roll in boiled dress- 
ing and then in chopped nuts; make a 
small incision in each, using a tooth- 
pick, and insert strips of green pep- 
per to represent stems; arrange two 
or three in small nests of crisp let- 
tuce, serve salted wafers with these 
and black coffee. I hope some of you 
will try this menu. I am sure your 
guests or family will thank you. 

I use canned milk in cooking, as it 
takes the place of butter and is 
cheaper; also imparts a flavor the 
other milk doesn't give. 

Detail of Cost. 

Cost. 

Clam nectar $0.3197 

Panned chicken 1.3733 

Mashed potatoes 1268 

Creamed cauliflower 2156 

Cranberry and raisin jelly 3190 

Mock shrimp salad 1100 

Salad dressing 0619 

Pumpkin caramel 2269 

Cheese delight 2200 

Bread .0600 

Butter 0936 

Coffee 0500 

Sugar 0078 

Total $3.1846 

Cheese delight omitted 2200 

Total cost $2.9646 

—Mrs. W. S. Roberts, 1310 Clay street. 

(Mrs. Roberts' recipes cost a little 
more than she figured, so we have to 
leave out her cheese delight, but I'm 
absolutely sure that it is the best 
thing that could happen to the people 
who are to eat all those other deli- 
cious things she cooks, as we don't 
want to kill our friends by kindness, 
but let them stop in time so they 
"will live to eat another day.") 



The Telegram Sent by Mail for 50c Per Month, 
$2.75 for Six Months and $5 for Twelve Months 



WAR HOLIDAY DINNER MENUS. 



MENU BY MRS. WELCH. 

Vegetable Soup. 
Mock Turkey with Dressing. 
Cranberry Sauce. 
Sweet Potatoes au Caramel. 

Mashed Potatoes. 

Creamed Little Onions. 

Bread. Butter. 

Apple and Celery Salad. 

Pumpkin Pie. 

Walnuts. Raisins. Coffee. 



Mrs. Welch says: Herewith is my 
Holiday menu, as per your re- 
quest. My mock turkey was Mrs. W. 
S. Roberts' recipe and price as given. 
A few of the walnuts are to be 
chopped and put on the salad when 
ready to serve, which is put on indi- 
vidual dishes and served from lettuce 
leaves. I will enclose recipes for: 



Mashed Potatoes. 

Cost. 

3 lbs. potatoes $0.0600 

1 T salt 0008 

M t pepper 0008 

% c milk 0134 

1 T butter 0156 

Gas, 20 minutes 0038 

Total $0.0957 

Sweet Potatoes an Caramel. 

Cost. 

2 lbs. sweet potatoes (boiled) . .$0.0800 

2 T flour 0018 

2 T cinnamon 0166 

4 T butter 0624 

4 T sugar 0104 

Gas for cooking 0038 

Baked at time with roast. . . .$0.17 50 
Cut the potatoes in long strips; lay 
in a baking dish that can be sent to 
the table, dredging with flour and 
cinnamon. Dot with the butter cut in 
bits; sprinkle with the sugar and 
pour over all a cup of hot water. Bake 
till brown. 



Vegetable Soap. 

Cost. 

Soup bone $0.1000 

1 c tomatoes 0332 

1 carrot 0083 

1 onion 0020 

1 slice cabbage (or 1 stalk cel- 
ery) 0071 

2 potatoes 0100 

Vz c rolled oats 0250 

Parsley 0000 

Gas simmer, 5 hours 0200 

2 % quarts or 10 cups $0.2056 

Six cups cost 1234 

Mock Turkey and Dressing. 

Cost. 
4 or 5 lbs. veal, loin or leg, at 

15c lb $0.7500 

% lb. bacon 1100 

1 t salt 0003 

% t pepper 0010 

1 lemon 0200 

1 t sage 0083 

3 onions (lc) 0250 

1 c milk for gravy 0268 

1 T flour 0009 

1 quart water 0000 

Gas for 2 hours 0228 

Total $0.9651 

Rub meat on all sides with salt and 
pepper and a very little sugar. Pour 
over the juice of one lemon, dredge 
well with flour, cover with the sliced 
onions, put strips of bacon on top and 
add the water. Don't let it get dry; 
keep adding hot water so as to have 
a cup or so remaining when finished. 
Make a plain bread dressing seasoned 
with onion and sage, salt and pepper 
to taste. Set in pan with roast the 
last half hour and baste with gravy. 
The roast should be cooked tender in 
about two hours. Add one cup milk 
to gravy and thicken. — Mrs. W. S. 
Roberts. 



Creamed Little Onions. 

Cost. 

2 lbs. onions $0.0666 

1 pt. milk j, 0535 

1 T butter 0156 

% t salt 0001 

% t pepper 0021 

1 t flour 0009 

Gas. 45 min. ., 0085 

Cost $0.1473 

Boil the onions till tender. Make a 
cream sauce of the butter, flour and 
milk, and pour over them. Season 
with salt and pepper. 

Bread. 

Cost. 

2 T sugar $0.0052 

1 T salt 0008 

2 mashed potatoes 0100 

1 qt. potato water 0000 

3 qts. flour 1689 

1 yeast cake 0100 

Gas, 45 min -0220 

Cost for 4 loaves $0.2169 

Or $0.0542 each. 

Make sponge at supper time of the 
potatoes, salt, sugar, potato water; 
add yeast cake when lukewarm and 
about one quart of flour. Beat thor- 
oughly. In the morning add the re- 
mainder of the flour and mix well; 
let double in bulk; mix down once, 
then when it is again light make into 
four loaves; let double in bulk, and 
bake 45 minutes. 

Holiday Salad. 

Cost. 

2 c celery hearts $0.0800 

2 c nice tart apples 0500 

Cost $0.1300 

Chop just before serving. 



26'J 



TELEGRAM CONSERVATION COOK BOOK. 



Salad Dressing-. 

Cost. 

2 egg yolks (1 egg) $0.0500 

2-3 c sugar 0278 

1 T flour 0009 

1 t mustard 0083 

1 t salt 0003 

1 c vinegar 0250 

1 T butter 0156 

Gas, 15 min 0028 

Cost $0.1279 

Half quantity 0639 

Salad dressing 0639 

Salad 1300 

Lettuce leaves 0100 

Top milk 0200 

Gas to cook 0028 

Total cost $0.2267 

Mix all dry ingredients; add the egg 
yolks and beat thoroughly; lastly add 
vinegar and butter, and cook until 
thick in double boiler. Thin with 
cream when ready to use. 

Cranberry Sauce. 

Cost. 

1 qt. cranberries $0.1500 

2 c sugar 0834 

1 pt. water 0000 

Gas, about 40 min 0016 

Cost $0.2380 

Wash berries, then put on fire with 
water, in a covered saucepan; let sim- 
mer until each one bursts open; then 
remove the cover; add the sugar and 
let all. boil about 20 minutes without 
the cover. Do not stir from the 
first. 

Crust for 3 Pies (6 Crusts). 

Cost. 
1 c lard $0.1500 

3 c flour 0432 

1 t salt 0003 

Water to moisten 0000 

Total $0.1935 

One crust costs $0.0322. 

Pumpkin Pie. 

Cost. 
I14 c pumpkin (from garden) .$0.0000 

2 eggs 1000 

V 2 c sugar 0208 

V 2 t cinnamon 0041 

y 2 t nutmeg 0065 

14 t salt 0001 

1 c milk 0268 

1 crust 0322 

Bake with roast $0.1905 

(I think the pumpkin should have 

been priced.) 

When serving, a little sweetened 

and flavored whipped cream on each 

portion of pie would give a result 

both unusual and delicious. 

Cost of Menu. 

Cost. 

Vegetable soup $0.1234 

Mock turkey and dressing 9651 

Mashed potatoes 0957 

Sweet potatoes au caramel 1750 

Creamed little onions 1473 

Apple and celery salad 2267 



Cranberry sauce 2380 

1 loaf bread 0542 

3 oz. butter 0938 

Pumpkin pie 1905 

Walnuts 2500 

Fancy raisins 2500 

1-6 lb. coffee 0500 

Top milk of 1 quart 0500 

Sugar, 3 T 0078 

$3.0670 
Less nuts 0700 

$2.9970 
— Mrs, Lulu M. Welch. 

(If we use cranberries we must 
have sugar to sweeten them, but why 
not substitute some of our delicious 
uncooked loganberry jam — which we 
made before Mr. Hoover asked us to 
"save the sweets" — or better yet, ap- 
ple jelly made by boiling down apple 
juice until it jellies, without a parti- 
cle of sugar. It is just as tart and 
delicious as the cranberry, and a 
change is always welcome. Don't 
have cranberry sauce this year.) 



MENU BY MRS. MINARD. 

Bouillon. 

Ripe Olives Celery 

Roast Pork, with Brown Gravy 

Baked Clear Apples 

Mashed Potatoes Stewed Tomatoes 

Bread Butter 

Lettuce Salad, with Cheese Balls 

Pumpkin Pie, with Mocked Whipped 

Cream 

Raisins. Nuts Coffee 



Bouillon. Cost. 

1 lb. lean beef $0.1250 

2 T minced carrots 0020 

Tops of celery used on table.. .0000 

1 onion 0010 

2 T minced potatoes 0012 

1 T minced turnips 0008 

Parsley in garden 0000 

1 bay leaf 0001 

1 T salt 0008 

% tpepper 0040 

$0.1341 
(Let meat and vegetables simmer 
about 2% hours. Strain and let cool, 
take off fat and heat as needed. Sea- 
son as liked.) 

Ripe olives $0.1000 

Y 2 pkg. saltines 0750 

Bunch celery hearts 1000 

Roast Pork. 

Cost. 

3 lbs. loin pork $0.9000 

Flour for thickening and 

dredging 0009 

Salt, about 2 T 0016 

Pepper, % T 0040 

$0.9065 



HOLIDAY MENUS 



261 



Masked Potatoes. 

Cost. 

3 lbs. potatoes $0.0600 

1 c milk 0268 

1 t salt 0003 

Vs t white pepper 0010 

$0.0881 

Stewed Tomatoes. 

Cost. 

2 lbs. tomatoes (fresh) $0.1000 

1 t salt 0003 

% t pepper 0010 

1 T butter 0156 

$0.1169 

Bread and Butter. 

Cost. 

Loaf home-made bread $0.0600 

% lb. butter • -1250 

$0.1850 

Baked Clear Apples. 

Cost. 

6 large red apples $0.0600 

1 t butter 0032 

6 T sugar 0156 

1 T raisins 00d0 

1 c sugar for syrup to pour 

over apples 0417 

$0.1235 
Peel and core and cut into halves. 
Put in glass baking dish (or any 
kind). Place a raisin, tablespoonful 
sugar and dot of butter in each space. 
Pour over about % cup boiling water 
and bake about 15 or 20 minutes. 
Meanwhile take peelings, wash well, 
cover with cold water and cook until 
tender. Strain, take about half as 
much sugar as juice, cook until rather 
thick and pour over apples. Makes a 
delicious dish to serve with meat. 

Lettuce Salad Witk Frenck Dressing. 

Cost. 

2 heads lettuce $0.0500 

1 T minced onion 0010 

Vs t white pepper 0010 

Vz t salt 0015 

3 T Wesson oil 0171 

1 T vinegar 0016 

$0.0722 

Ckeese Balls. 

Cost. 

1 c grated cheese $0.0750 

1 T tomato catchup 0125 

% t salt to taste 0001 

$0.0876 
Mix well together and form into 

small balls and serve on plates with 

salad. 

For salad take crisp part of heads, 

cut into shreds and pour on dressing. 

Let stand on ice or in a cool place 

about five minutes and serve. 



Pumpkin Pie. 

Crust for bottom of pie. 

Cost. 

% c flour $0.0036 

Little salt 0001 

2 T compound 0156 

Total $0.0193 

Little cold water to roll out. 

Pumpkin Filling for Pie. 

Cost. 

1 c mashed pumpkin $0.0250 

1 R t flour 0002 

1 egg (cooking) 0400 

% c brown sugar 0300 

x k t ginger 0020 

% t cinnamon 0040 

% t allspice 0020 

% t salt 0001 

1 c milk 0268 

Total $0.1301 

Mock Cream. 

Cost. 

1 ripe banana $0.0250 

1 white of esg (fresh) (Y 2 egg) .0250 

Total $0.0500 

Slice a banana and beat with the 

white of egg until smooth. Add little 

sugar if liked. 

Total Cost. 

Bouillon $0.1339 

Ripe olives 10 00 

Celery 100 

Roast pork with brown gravy. .9065 

Mashed potatoes 0881 

Stewed tomatoes 1169 

Baked clear apples 1235 

Bread 0600 

Butter 1250 

Lettuce salad with cheese balls .1598 
Pumpkin pie with mock 

whipped cream 1994 

Raisins 1500 

Nuts 2500 

Coffee 0500 

Cream for coffee off of milk 

used for cooking. 

Sugar for coffee V2 c 0208 

Heat for cooking everything 

about three hours with wood 

heat 1020 



Minard, 1236 



$2.6609 
Division 



—Mrs. H. H, 
street, city. 

(The first menu that has been so 
well inside the limit, but I wish you 
had not used pork, Mrs. Minard.) 



For Straight-Prom-the-Shoulder Editorials Read 
The Telegram's Editorial Page 



o,;j 



TELEGRAM CONSERVATION COOK BOOK. 



MENU, BY MARY MORRISON. 

Vegetable Soup, Salted Wafers. 

Dill pickles. Celery. 

Roast Duck with Celery Dressing. 

Giblet Gravy. Grape Jelly. 

Mashed Potatoes. Boiled Carrots. 

Baked Squash. 

Whole Wheat Bread. Butter. 

Combination Vegetable Salad with 

Sour Cream Dressing. 

Cheese Wafers. 

Apple Pie with Cheese. Ice Cream. 

Oranges. Bananas. Mixed Nuts. 

Coffee. 



Vegetable Soup. 

Cost. 

2 c carrots, diced $0.0300 

1 c onions, diced 0250 

1 c potatoes, diced 0125 

2 c cabbage, diced 0188 

1 c turnips, diced 0125 

1 c tomatoes, diced 0267 

2 t salt 0006 

3 quarts water 0000 

2 hours very low gas (simmer- 
ing) 0080 

4 quarts soup cost $0.1341 

1 quart costs 3% cents and 1 cupful 
less than 1 cent. 

Prepare and dice all of the above 
vegetables. Put in a kettle and add 
the salt and water. Cook over a low 
fire for two hours. 

Cost for 6 $0.0488 

12 salted crackers 0480 

Total $0.0968 

Roast Duck, Celery Dressing. 

Cost. 
3-lb. duck $0.7500 

1 T salt 0008 

2 c bread, 8 oz 0300 

1 c celery, diced 0143 

% c onion, chopped 0083 

% t salt 0001 

1 T butter 0156 

2 T flour 0018 

Gas oven 0318 

Top burner, 5 minutes 0009 

To serve 6 $0.8536 

Pick, singe, scrub and clean duck 
carefully. Save out giblets for use in 
gravy. Moisten bread crumbs with 
water, add other ingredients of dress- 
ing in order named, mixing thorough- 
ly. Stuff the inside of duck and sew 
skin up carefully, tie wings across 
breast and tie neck. Rub over with 
salt and put in roasting pan in very 
hot oven. Within a half hour the 
duck should be a dark brown all over 
and enough liquid have come out into 
pan to use for basting. Cover and 
cook with medium heat for next 
three-quarters hour or until meat is 
well done and tender. Remove to a 
hot platter and make the gravy by 
adding the giblets, previously cut 



small and boiled down tender, to- 
gether with water in which they were 
cooked to the browned liquid in roast- 
ing pan. Thicken with flour and 
pour on platter with duck. Sprinkle 
over with chopped parsley just before 
serving. 

Mashed Potatoes. Cost. 

3 lbs. potatoes $0.0600 

1 T butter 0156 

2 t salt 0006 

% cup milk 0134 

Gas, 15 min 0027 

Cost $0.0923 

Pare potatoes, add salt, boil, drain, 
mash thoroughly, add butter and 
milk, beating in carefully. Pile on 
serving dish and dot with little of 
butter reserved for the purpose. 
Brown slightly in oven. 

Baked Squash. Cost. 

Piece of Hubbard squash $0.0500 

1 t salt 0003 

1 t butter 0032 

$0.0535 
Wash the squash carefully. Sprin- 
kle with salt and rub with slightly 
melted butter. Bake in oven one hour 
or until tender clear through to the 
rind. Cut into suitable sizes for serv- 
ing. Have omitted cost of cooking as 
it will be in oven same time as duck. 

To Cook Carrots. 

Cost. 

3 c sliced carrots $0.0450 

1 T butter 0156 

1/2 t salt 0001 

1 t sugar : 0009 

Parsley 0000 

Gas, 1 hour 0114 

Serves six at a cost of $0.0730 

Slice carrots, cover with cold water, 
add salt and sugar, let come to a boil, 
then cook slowly for an hour or until 
carrots are easily broken and water 
is nearly all out. Add butter and 
serve garnished with chopped parsley. 
Watch very carefully during latter 
part of cooking, as the sugar renders 
the carrots easily scorched. 

White turnips, diced, may be cooked 
in the same way at practically the 
same cost. 

It should be remembered that all 
such vegetables need soaking for at 
least two hours in cold water before 
cooking. — Mary T. Morrison, 752 Mont- 
gomery drive. 

Wholewheat Bread. Cost 

1 cake compressed yeast $0.0083 

2% pts. lukewarm water 0000 

1 qt. white flour 0563 

2 qts. graham or wholewheat 
flour 1184 

2 R t salt 0012 

4 R t sugar 0072 

Gas to bake 10 minutes 0199 

Four loaves cost $0.2113 

Coast per loaf, 5^4 cents. 

Each loaf weighing 1% pounds. 



HOLIDAY MENUS 



263 



Put yeast in the water, adding su- 
gar, and let dissolve. Stir in the 
white flour and beat until quite 
smooth. Add brown flour and salt. 
The dough should be not so stiff as 
for white bread. Turn out on board 
and knead, adding from time to time 
enough white flour to keep from 
sticking to board. Let rise until light. 
Turn out and cut in four equal parts. 
Knead into proper shape and place 
in pans and let rise until light. Bake 
35 or 40 minutes in gas oven. 

Combination Vegetable Salad. 

Cost. 

1 head lettuce $0.0500 

1 dozen radishes 0200 

V 2 can French peas 1000 

Tomatoes, 3 medium 0400 

Total $0.2100 

Salad Dressing. 

Cost. 

y 2 cup thick sour cream $0.0750 

3 T Wesson oil 0171 

1 T vinegar 0016 

i/ 2 t salt 0001 

1 t sugar 0009 

Va, t white pepper 0021 

Va t paprika • -0015 

Cost of dressing $0.0983 

Vegetables -2100 

Total cost for 6 is $0.3083 

Or 5 cents each. 

This salad dressing is delicious and 
serves as a very useful way of using 
up a little cream which may have 
soured. The bowl should be rubbed 
with a piece of onion, then the ingre- 
dients added, in order named, thor- 
oughly mixing with egg beater. 

Lettuce must be washed and thor- 
oughly dried, kept in cool place to 
become crisp. Radishes are washed 
and sliced. Tomatoes peeled carefully 
without the use of hot water to con- 
serve their flavor. Arrange peas in a 
mound of lettuce leaves, arrange to- 
matoes, sliced, around peas and gar- 
nish the whole with sliced radishes. 
Pour on dressing just before serving. 
■ — Dr. B. M. Wickstrom. 

Cost. 
Apple pie $0.1196 

(There are no directions for mak- 
ing the pie, though the cost was evi- 
dently carefully worked out.) 
Cheese 0750 

Cost oi Menu. Cost. 

Vegetable soup $0.0968 

Celery 0500 

Duck with dressing and gravy .8536 

Salad and dressing 3083 

Crackers for soup and salad... .0750 

Bread, Vz loaf 0262 

Butter, 1-5 lb 1000 

Potatoes, 3 lbs. (cooked) 0923 

Carrots 0730 

Squash 0535 

Cheese, % lb 0750 

Dill pickles, home made 0500 

Grape jelly, home made 0500 



Apple pie 1196 

Coffee 0370 

Sugar 0104 

Cream 0750 

Ice Cream, 1 pt 2500 

Oranges, % doz. 40c 2000 

Bananas, % doz. at 15c 0750 

1 lb. mixed nuts 3000 

$2.9707 
— Mary G. Morrison, 752 Montgomery 
drive, city. 



MENU, BY MRS. ABLE. 

Cream of Onion Soup. 
Apple and Celery Salad. 

Mixed Pickles. 

Roast Chicken. 
Bread Stuffing. Giblet Sauce. 

Cranberry Jelly. 

Creamed Potatoes. Hot Slaw-. 

Sweet Corn (New England Style). 

Sago Pudding. Pumpkin Pie. 

Biscuits. Butter. 

Stuffed Dates. 

Coffee. Cream. 



Cream of Onion Soup. 

Cost. 
6 medium-sized onions, sliced. .$0.0600 

1 green pepper chopped 0100 

2 cups scalded milk 05^4 

2 T butter 0312 

V 2 t salt 0002 

4 T flour UUrfb 

Few grains cayenne 0003 

Salted wafers 0500 

1 egg yolk -O 250 

Cost for 6 people $0.2327 

Cost for 1 person, $0.0387. 

Cook onion and pepper in two table- 
spoonfuls butter for five minutes 
without browning; add one quart 
water, cook until onions are soft 
(about 40 minutes.) Rub through a 
sieve, make a paste of flour, add 
scalded milk, stirring constantly; 
combine mixture; add salt, cayenne 
and egg. Heat to boiling; serve very 
hot with crisp salt crackers. 

Roast Chicken. Cost. 

5 lb. hen at 20c lb $1 -99R? 

1% tsalt 0004 

1/2 t pepper 004. 

2 T flour 0018 

2 c boiling water .uuuu 

Cost for 6 persons $1.0064 

Cost for one 1676 

Dress, clean and stuff. Place in 
dripping pan; sprinkle with salt and 
pepper. Dredge with flour, add one 
cup of boiling water. After first 30 
minutes baste often. Add more water 
when necessary. Cook until tender; 
brown. 



264 



TELEGRAM CONSERVATION COOK BOOK. 



Stuffing. Cost 

1 stale loaf of bread $0.0400 

U t pepper 0021 

1 t salt 0003 

% t sage 0021 

1 medium-sized onion 0100 

% c boiling water 0000 

For 6 persons $0.0545 

For one person 0091 

Break bread in small pieces; season 
with pepper, salt, sage and one me- 
dium-sized onion, finely chopped. Mix 
well, and add % cup of boiling- water. 
Then stuff hen. 

Giblet Sauce. Cost 

5 T drippings $0.0000 

5 T flour 0045 

3 c of stock 0000 

For 6 people $0.0045 

For one person 0007 

Take hen from pan, leaving only 
5 T fat; add 5 T flour, stir to a 
smooth paste and brown richly. Then 
pour slowly three cups of stock (in 
which the neck and giblets were 
cooked), bring to a boiling point, and 
season to taste. Chop giblets very 
fine and reheat in sauce. 

Creamed Potatoes. Cost 

4 lbs. potatoes $0.0800 

1 t salt 0Q03 

1-3 c cream 0200 

1 T butter 0156 

Cost for 6 persons $0.0159 

Cost for one person, $0.0026. 
Boil potatoes as usual. Drain, let 
stand on range a few minutes, mash, 
add cream and butter and beat to a 
snowy cream. 

Corn — New England Style. Cost 

1 can corn $0.1250 

1 egg yolk 0250 

Vz t sugar 0013 

1 t salt 0003 

Vs t pepper 0197 

1 T butter 0156 

1 c scalded milk 0262 

Cost for 6 persons $0.1944 

Cost for one person, $0.0322. 

Biscuits. Cost. 

2 c flour $0.0282 

1 t salt 0003 

3 t baking powder 0108 

% c milk 0197 

1% T shortening 0234 

$0.0824 
Sift dry ingredients together, add 
shortening, mix well with finger tips, 
add milk, roll out V 2 inch thick, cut 
with small biscuit cutter. Bake 15 to 
20 minutes. 

One can corn; add one egg yolk, 
slightly beaten, one T sugar, one t 
salt, one-eighth t pepper, one T but- 
ter and one cup scalded milk. 

Turn into buttered baking dish or 
individual ramekins and bake in a 
slow oven until cold. 



Hot Slaw. 

Cost. 

Vz head white cabbage $0.0500 

V4, c hot vinegar 0060 

V4, c hot water 0000 

2 T butter 0312 

Vz t salt 0001 

Vs t pepper 0010 

Vz t mustard 0014 

2 egg yolks 0500 

Cost for six persons $0.1397 

Cost for one person $0.0232. 
Shave cabbage very fine; serve 
with this dressing: Slightly beaten 
egg yolks, add % of the hot water 
and vinegar, slowly beating, two T 
butter, salt, mustard and pepper. Cook 
in double boiler until it thickens, add 
the cabbage and heat thoroughly. 
(Two tablespoonfuls of sugar may be 
added.) 

Cranberry Jelly. 

Cost. 

1 qt. cranberries $0.1250 

% c boiling water 0000 

lVz c sugar 0619 

Cost for six persons $0.1869 

Cost for one person $0.0311. 
Pick and wash one quart of cran- 
berries. Add 94 cup boiling water; 
boil 20 minutes. Rub through sieve. 
Add sugar, cook five minutes. Turn 
into cold wet mold. 

Apple and Celery Salad. 

Cost. 

2 c finely chopped celery $0.0286 

4 apples 0400 

Vz lemon 0084 

Cost for six persons $0.0770 

Cost for one person 0120 

Peel and cut into small pieces. 
Marinate the apples with 1 T lemon 
juice. Mix well to prevent discolora- 
tion. Cut celery quite fine and mix 
with apples, then add mayonnaise. 
Serve with a lettuce leaf. 

Mayonnaise. 

Cost. 

1 c Wesson oil $0.0906 

1 egg yolk 0250 

1 t salt 0003 

1 t mustard 0083 

Vz t paprika 0062 

2 T vinegar 0032 

Cost for six persons $0.1336 

Cost for one person 0222 

Mix dry ingredients, add egg; then 
add vinegar and oil alternately, beat- 
ing- vigorously with egg beater. 

Sago Pudding. 

Cost. 

3 T sago $0.0100 

lVz c boiling water 0000 

Vs t salt 0001 

1 c milk 0262 

1-3 c sugar 0156 

1 egg 0500 

1 c whipped cream 1000 

1 T sugar 0026 

Cost for six persons $0.2045 



HOLIDAY MENUS 



265 



Cost for one person 0341 

Wash sago, pour over this one and 
one-half cups boiling- water, add pinch 
of salt, let cook slowly (stirring con- 
stantly), until clear. Add milk and 
sugar and then remove from fire. Add 
slightly beaten egg, then one tea- 
spoon lemon extract. Place in indi- 
vidual dishes, chill, add whipped 
cream. 

Pumpkin Pie. 

Cost. 

1% lbs. pumpkin $0.0500 

2 T flour 0018 

1 c sugar 0419 

y 2 t lemon extract 0150 

% t ginger 0042 

V 2 t salt 0002 

% t cinnamon 0021 

1 egg, slightly beaten 0500 

1 V 2 c milk 0393 

% c flour 0100 

14 t salt 0001 

1 T Compound 0078 

For six persons $0.2222 

For one person 0370 

Mix ingredients in the order given. 
Turn into pastry lined pie pan. Crust 
(% cup flour, %-t salt, 1 tablespoon 
compound.) 

Bake in a hot oven about five min- 
utes to set pastry. Then bake slowly 
25 minutes. 

Stuffed Dates. 

Cost. 

% lb. dates $0.1250 

Vi lb. walnuts 0500 

1 T sugar, powdered 0026 

Cost for six persons $0.1776 

Cost for one person 0296 

Remove stones from dates. Chop 

nuts fine. Stuff and roll in powdered 

sugar. 

Cost. 
Cream for coffee from milk. . 

Coffee $0.0225 

Butter 1000 

Pickles 0500 

Detail of Cost. 

Total 
Costs. 

Cream of onion soup $0.2327 

Roast chicken 1.0064 

Stuffing 0545 

Giblet sauce 0045 

Creamed potatoes 1159 

Corn 1944 

Hot slaw 1357 

Cranberry jelly 1860 

Apple and celery salad 0070 

Mayonnaise 1336 

Sago pudding 2045 

Pumpkin pie 2222 

Pickles 0500 

Biscuits 0824 

Butter (3 oz. 6 T.) 0938 

Coffee for 9 at 30c 0378 

Cream for coffee 0400 

Sugar for coffee (3 T) 0078 

Stuffed dates 1776 

Wood fuel, 2 hours 0680 

Total cost $2,985 

—Mrs. W. R. Able. 



MENU, BY MRS. LINDQUIST. 

Tomato Soup 

Salted Wafers Celery 

Stewed Chicken, with Rice 

Loganberry Jam Sour Pickles 

Steamed Potatoes Steamed Squash 

Creamed Cabbage 

Bread Butter 

Banana Salad 

Crackers Cheese 

Steamed Graham Pudding, with Grape 

Juice Sauce 

Raisins Apples Oranges 

Nuts Coffee 



Entered as a conservation menu. No 
butter used in cooking. Less than 5 
cents worth of sugar for entire meal. 
Very little white flour used. Fruits 
and vegetables given a prominent 
place. 

Tomato Soup. 

Cost. 

1 can tomatoes $0.1800 

2 T Wesson oil 0.114 

1 T flour 0009 

1/2 t salt • -0001 

$0.1924 

Mash and strain tomatoes, heat; mix 

oil, flour and salt; stir into tomatoes, 

stirring until they boil. Serve at 

once. 

Stewed Chicken With Rice. 

Cost. 
3-lb. hen $0.7500 

3 t salt 0009 

6 lb. onions 0167 

2 T flour 0018 

1 c dry rice 0454 

Fir wood heat, 3 hrs 1224 

$0.9372 

This full cost covers preparation of 

entire dinner as all cooking planned 

below may be done while chicken is 

stewing. 

Select a plump fat hen if possible. 
Clean carefully, cut in pieces. The 
breast should be made into four 
pieces so that, with the wings, a piece 
of white meat may be served each of 
six people. The two pieces of back, 
legs, thighs and neck with the jib- 
lets will allow sufficient of the dark 
meat for each. Cover chicken with 
water, should be about two quarts; 
add onions and 1 tablespoonful salt; 
bring to a boil and keep boiling mod- 
erately until perfectly tender; add re- 
mainder of salt, the rice and flour to 
thicken. 

The washed rice should be put into 
kettle of rapidly boiling water and 
kept boiling for a half hour or until 
tender and fluffy, then drained care- 
fully before adding to chicken. 



266 



TELEGRAM CONSERVATION COOK BOOK. 



Potatoes and Squash. ~ . 

3 lbs. white potatoes $0.0600 

Piece of Hubbard squash 0500 

2 t salt 0006 

$0.1106 
Place the pared potatoes and the 
cleaned squash cut in pieces in steam- 
el over kettle of boiling- water (in 
which pudding- is to be cooking). 
Steam y 2 hour or until perfectly ten- 
der. Salt should be sprinkled over 
vegetables when they are arranged in 
steamer before starting to cook. 

Creamed Cabbage. Cost 

1 head cabbage $0.0500 

1 t (scant) salt 0003 

1 cup milk 0268 

1 T Wesson oil 0057 

$0.0828 
Chop cabbage, cover with cold 
water, bring to a boil and keep boil- 
ing moderately for one hour in un- 
covered kettle. Drain thoroughly, 
Add milk and let set on back of stove 
to simmer very gently for one-half 
hour. Add oil a few minutes before 
serving. 

Banana Salad. 

Cost. 

Lettuce $0.0500 

Bananas, V 2 doz 0750 

Peanuts 0200 

French dressing 0260 

$0.1710 
Arrange split bananas on lettuce 
leaves, sprinkle with chopped peanuts 
and pour over dressing just before 
serving. This salad must of course 
be arranged on individual salad 
plates. 

Graham Podding. 

Cost. 

Vo cup molasses $0.0212 

% cup milk $.. .0134 

4 T Wesson oil 0228 

1 egg (48c doz) 0400 

1 V2 c graham flour 0222 

1% t baking powder 0031 

1 V 2 t salt 0004 

1 2 c raisins . . . 0250 

$0.1481 

Steam 2% hours. 

To the oil add milk, molasses and 
egg, well beaten, then the flour, bak- 
ing powder and salt sifted together 
thoroughly, lastly the raisins (seed- 
less). Turn into mold and steam \y 2 
hours. Serve with following: 

Grape Juice Sauce. 
1 c grape juice (home-made) . .$0.0500 

4 T Wesson oil 0228 

% c sugar 0208 

$0.0936 



Cost. 

Tomato soup $0.1924 

Salted wafers 0300 

Sour pickles (home-made) 0500 

Stewed chicken with rice 9372 

Steamed potatoes 0603 

Steamed squash 0503 

Creamed cabbage 0828 

Celery 1000 

Loganberry jam (home-made). .0500 

Bread 0300 

Butter, 3 oz 0938 

Banana salad 1710 

Crackers 0300 

Cheese, 1-5 lb 0600 

Steamed pudding 1481 

Pudding sauce 0936 

Coffee, 6 T 0563 

Sugar, 12 t 0108 

Cream from 1 quart milk 0500 

Raisins 1500 

Apples, % dozen 1000 

Oranges, % dozen 2000 

Nuts, 1 lb 2500 

Total $2.9966 

Mrs. H. Lindquist. 



MENU, BY MRS. MOORE. 

Mrs. George E. Moore says: Here is 
a "war garden" Thanksgiving dinner 
menu, the greater part of which, with 
the exception of the meat, was grown 
in my small garden, and as a few 
hens can be easily kept in one's back 
yard a person can raise his dinner meat 
also. 

Chicken Soup with Crackers 

Celery Sweet Pickles 

Baked Chicken with Dressing 

Brown Gravy Loganberry Jelly 

Mashed Potatoes String Beans 

Cream Tomatoes 

Bread Butter 

Apple and Nut Salad 

Home-made Grape Juice with Wafers 

Pumpkin Pie 

Shelled Almonds 



Chicken Soup. 

Cost. 

Soup from chicken $0.0000 

Green celery leaves (left over) .0000 

1 tomato (ViC) 0166 

V2 c rice 0227 

1 y 2 t salt 0004 

Vi t pepper 0010 

$0.0407 
Crackers — 12 soda crackers 0480 

Total $0.0887 

To make chicken soup, where a 
rich soup is not desired, take some of 
the soup in which the chicken was 



Editorials That Mean Business— the Product of 
The Telegram's Editorial Page 



HOLIDAY MENUS 



267 



cooked; add about one-third of the 
fresh green celery leaves, finely 
chopped; one tomato, or if you have 
not any more fresh ones, keep out a 
little of the canned you intend using 
at the dinner, also add one-half cup- 
ful rice. Cook until rice is done. Add 
a little pepper. Serve with crackers. 

Baked Chicken. 

Cost. 

1 4-lb. hen, at 25c per lb $1.0000 

y 2 loaf stale war bread, or less, 

with some mashed potatoes.. .0300 

1 large onion minced (1 c) 0167 

1 T salt 0008 

1 t mixed ground spices for 
seasoning (pepper, cloves, 
allspice, mustard, sage, celery, 

salt) 0083 

1 cooking egg, home preserved .0400 

Cost $1.0958 

Cut up fowl into regular pieces, as 
for stewing. If hen is very fat, re- 
move all fat possible, as there will be 
plenty left for seasoning. Boil slowly 
until almost done in two or three 
quarts of water, salting after it has 
been boiled a while and skimmed. 
Add hot water occasionally to keep 
meat well covered. In about three 
and a half hours, depending on age 
of hen, have prepared dressing like 
this. Chop up the giblets. Fry them 
in some of the chicken fat. Add the 
minced onion and fry a little. Then 
have the bread moistened with hot 
water. Add giblets and onion, a little 
salt, the ground spices, and last the 
egg. Stir together. Place the chicken 
in a baking pan or roaster, cover with 
the dressing, and if too dry add a 
little soup stock, and brown for about 
one-half hour. 

This manner of cooking gives the 
meat a rich and delicious flavor, hard 
to equal in the best young fry, and is 
an excellent way of preparing the or- 
dinary chicken. One does not always 
know how old a supposed "spring" 
sometimes is. 

Gravy. Cost. 

Soup stock $0.0000 

1 T onion 0010 

1 T flour 0009 

$0.0019 
Chicken and dressing 1,0958 

$1.0977 

For gravy a little of the soup stock 

can be boiled down some, seasoned 

with some onion and thickened a 

little. 

Mashed Potatoes. 

Cost. 
3 lbs. potatoes, home-grown. . .$0.0600 

1 T salt 0008 

% t pepper 0021 

(No butter, as chicken is rich 

in itself.) 
Vz c milk 0134 

$0.0763 



Boil potatoes in salted water. Drain. 
Mash fine. Add pepper and milk, and 
if not quite moist enough, a little hot 
water. Beat till creamy. 

Cream Tomatoes. 

Cost. 
1 qt. home-grown and canned 

tomatoes $0.0900 

1 c diced stale bread 0050 

1 t salt 0003 

% t pepper 0008 

2 t sugar 0018 

2 t pearl shortening 0006 

V4, c top milk 0067 

Total $0.1052 

Heat tomatoes. Add salt if none 
had been added in canning them. Fry 
bread dices nice and brown (but do 
not burn),, In heated shortening. Add 
hot to tomatoes, and lastly, just be- 
fore serving, the milk (condensed 
milk is good), then heat thoroughly 
but do not boil, as boiling spoils the 
flavor. 

String or Green Beans. 

Cost. 

Fuel, gas, 1 hour $0.0114 

1 qt. beans 1000 

1 T drippings 0082 

1 t salt (to taste) 0003 

y 8 t pepper 0010 

Vz c milk 0134 

2 t flour 0006 

Cost $0.1349 

Cut beans lengthwise once or twice, 
then crosswise, almost cover with 
boiling water; add drippings and boil 
one hour. Water must reduce to about 
one-half cupful, blend flour and milk, 
cook up well and season. Salt may 
be' added the last 15 minutes. (Grand- 
mother said adding the drippings 
when boiling would almost always 
make even old beans tender.) — Mrs. 
John Oatfield. 

Cost of above $0.1349 

Gas omitted 0114 

Cost in dinner $0.1235 

Bread V2 loaf $0.0300 

Butter, M lb 1200 

$0.1500 

Apple and Nut Salad. 

Cost. 

2 large apples $0.0200 

V2 c English walnut meats 0625 

% c French dressing 0120 

% c boiled dressing 0263 

1 sweet green pepper 0200 

1 small head lettuce 0500 

Cost to serve 6 people $0.190 3 

Or 3 cents each. 

Wipe and pare apples and shape 
into small balls, using a French vege- 
table cutter. Marinate balls with 
French dressing and chill thoroughly. 
Just before serving roll in boiled 



TELEGRAM CONSERVATION COOK BOOK. 



dressing and then in chopped nut 
meats. Make a small incision in each 
with a toothpick, and insert strips of 
green pepper to represent stems; ar- 
range on crisp lettuce leaves, which 
have been marinated with French 
dressing. This is as" picturesque as it 
is edible, and vice versa. This will 
serve six persons. — Mrs. Roberts. 

Eggless Pumpkin or Squash Pie. 

For crust (no top) — „Sv OS A - 

Scant cup flour *°-xl™ 

3 T shortening 0/ /u 

1/2 t salt ° 001 

For filling — 
1% pints home-raised table 

squash 0500 

1 cup sweet milk "£°° 

U t salt 0001 

y 2 cup sugar »f»f 

2 T corn starch 0U«s/ 

2 T molasses 0054 

1 t mixed ground spices (cinna- 
mon, cloves, nutmeg, ginger, 
mace) 0083 

% t baking powder .uuis 

Total • • • •$°- 1 5 7 <j 

Have iy 2 pints of squash mashed 
and strained if desired. Add salt, 
sugar, some milk, molasses, spices. 
Dissolve the cornstarch and baking 
powder in a little of the milk. Add 
to squash. Stir and fill the crust. This 
makes a large, very good pie, the 
baking powder and cornstarch very 
nicely filling the place of eggs. 

Total Cost of Menu. 

Cost. 

Chicken soup with crackers. . .$0.0887 

Baked chicken, with dressing 
and gravy • l "' 

1 large bunch fresh celery 1000 

Small sweet pickles (from gar- 

den ) 1500 

Plain mashed white potatoes 

(from garden) 0/63 

String beans (canned from gar- 
den) 

Mrs. John Oatfield's recipe of 

Nov. 5, deducting fuel 1235 

Cream tomatoes (from garden) .1052 

Bread and butter (not much 

butter used) 1500 

Coffee, cream and sugar 2000 

Loganberry or blackberry jelly 

(home made) 0700 

Apple and nut salad (Mrs. Rob- 
erts, of Nov. 15.) 1908 

Eggless pumpkin or squash pie 

(from garden) 1576 

Fuel (four hours) stove, slab- 
wood, medium fire 1144 

Small, dainty portions home- 
made unsweetened grape 
juice and wafers 2000 

Shelled almonds 1500 

Total $2.9883 

Mrs. George E. Moore, 1091 Michi- 
gan avenue, city. 



MENU, BY MRS. SMITH. 

Cream Tomato Soup 

Celery Crackers Cucumber Pickles 

Roast Goose with Dressing 

Giblet Gravy Apple Sauce. 

Mashed Potatoes Creamed Carrots 

(Baked Corn Custard) Omitted. 

Shrimp Salad With French Cream 

Salad Dressing 

(Cranberry Molds) Omitted 

Plum Pudding With Sweet Sauce. 



Cream Tomato Soup. 



Cost. 
$0.1800 
, .0804 
, .0156 
. .0009 
. .0002 
. .0003 
White pepper, 14 t 0021 



Tomatoes, 1 can. 

Milk, 3 cups 

Butter 1 T 

Flour 1 T 

Soda, Vi t 

Salt, 1 t. 



$0.2795 
Take one can of tomatoes, press 
through sieve, put on stove in por- 
celain stew pan and when it comes 
to the boiling point, stir in about *4 
teaspoonful soda. Let boil for about 
two minutes then stir in three cupfuls 
of milk, and when hot add a table- 
spoonful of butter and when just at 
the boiling point add one tablespoon- 
ful of flour mixed smooth in a little 
ccld milk. Let boil two minutes, then 
remove from the stove and add salt 
and pepper. 

Roast Goose With Dressing. 

Cost. 

Young goose, 7 lbs $1.1200 

Stale • bread 0600 

1/2 T salt for dressing 0006 

1 small onion 0100 

Pepper, % T 0042 

2 t salt, for goose 0006 

1 egg 0400 

Butter 0312 

3 t sage 0249 

Giblet gravy, 1 T flour 0009 

$1.2924 
Select a young goose, cut off head 
and feet; remove gizzard, heart, liver, 
lungs and intestines, being careful 
not to break the gall sack; pick out 
pin feathers, singe, wash inside. Be- 
fore drawing intestines wash the 
goose in warm water and ivory soap, 
then rinse in clear, warm water. Now 
stuff with dressing and sew up. Place 
in covered roaster and roast about 2 
hours. Salt inside before stuffing, 
then salt outside before putting in 
oven. 



Editorials of Daily Interest Appear on The Tele- 
gram's Editorial Page 



HOLIDAY MENUS 



269 



Dressing. 

One loaf stale bread, 1 small onion 
chopped fine, % T salt, Vz t pepper, 1 
egg, 2 T butter, 3 t sage. Mix all to- 
gether with warm water until the 
right consistency. 

Giblet Gravy. 

Boil gizzard, liver and heart until 
tender in slightly salted water; re- 
move, chop, return to stew pan add- 
ing hot water until there is about 
four or five cups. Stir in 1 T flour, 
which has been rubbed smooth in a 
little water; cook 2 minutes. 

Apple Sauce. 

Cost. 
Cooking apples, 3 pounds ....$0.0600 

1 c sugar 0416 

1 t nutmeg 0130 

$0.1146 
Peel and core three pounds apples, 
put on to cook in water enough to 
cover half way to top. When done 
season with 1 cup sugar and 1 tea- 
spoonful nutmeg. 

Mashed Potatoes. 

Cost. 

Potatoes, 2 V 2 lbs $0.0500 

Salt, 1 t 0003 

Milk, % c 0134 

$0.0637 
Peel potatoes, put on to cook in 
hot water to cover, add salt and cook 
until tender, then drain off water and 
mash, then add the milk and whisk 
■with spoon until light and fluffy. 

Creamed Carrots. 

Cost. 

1 lb. carrots $0.0300 

2 t salt 0006 

y 8 t pepper 0010 

1 c milk 0268 

1 T flour 0009 

Gas 55 min 0110 

Cost $0.0703 

Cost of recipe $0.0703 

Less gas 0110 

Cost of carrots $0.0593 

Bread, V 2 loaf $0.0300 

Butter, 3 oz 0750 

$0.1050 
Scrape and wash the carrots. If 
large, split lengthwise into four 
pieces and cut into fine slices. Put 
them on to cook in boiling water, just 
enough to cover them; add one tea- 
spoonful salt and boil 45 minutes, 
when done the water should have 
boiled away. Now add 1 cup milk, 
thicken with 1 tablespoonful of flour 
stirred smooth in a little milk, and 
season with salt and pepper. 

Baked Corn Custard. 

Cost. 

1 can corn $0.1500 

1 cup milk 0268 



1 egg 0400 

2 t butter 0064 

1/2 t salt 0002 

% t pepper 0021 

$0.2255 
Beat the egg, yolk and white sep- 
arately, add the can of corn to the 
yolk, after rubbing through a colan- 
der; add the salt and pepper and but- 
ter (melted). Now add the cup of 
milk and lastly the white beaten stiff. 
Put in a dish and bake brown. 

Slirimp Salad. 

Cost. 
1 small cabbage (about 5 cups). $0.0440 

y 2 t salt 0002 

li t white pepper 0021 

1/2 French cream salad dressing .0432 
l"can shrimps 1250 

Cost $0.2145 

Mix cabbage, salt, pepper and 
shrimps, chopping the shrimps in 
small pieces and reserving a few 
whole ones to decorate the top. Mix 
with dressing. 

Freneli Cream Salad Dressing. . 

Cost. 

% c vinegar $0.0188 

1 c water 0000 

1 egg 0400 

1 T mustard 0083 

1 T sugar 0026 

% t salt 0001 

1 t butter 0032 

% c top milk 0134 

Cost $0.0864 

Shrimp salad 2145 

Total cost $0.3009 

Beat the egg, then add other in- 
gredients, excepting milk. Put on 
stove and stir until it begins to bub- 
ble; then remove and set away in 
earthen bowl to get thoroughly 
chilled. Just before mixing with 
salad add the milk, or cream would 
make an improvement. 

Cranberry Molds. 

Cost. 

1 qt. cranberries $0.1500 

1 c sugar 0417 

Cost $0.1917 

Wash one quart berries; cover with 
Water in porcelain kettle and cook 
until the skins burst; mash and strain 
through a colander and return to 
fire; add one cupful of sugar and 
cook till thick. Put into molds and 
serve individually, topping with a bit 
of parsley. 

Pumpkin Pie. 

Cost. 

IV" c stewed pumpkin $0.0300 

1 egg 0400 

1% c milk 0402 

1/2 c sugar O^os 

V* t salt 0001 

% t cinnamon •„„; , 

1/2 t ginger 0042 



270 



TELEGRAM CONSERVATION COOK BOOK. 



% c flour 0094 

3 T Crisco 0261 

Vz t baking powder 0010 

% t salt 0001 

$0.1761 
This makes a large pie. 

Sweet Plum Pudding. 

| Cost. 

% c finely chopped suet $0.0100 

% c molasses 0106 

% c milk 0067 

H c raisins 0125 

% c figs, chopped 0125 

1 egg 0400 

14 t cloves 0021 

V2 t nutmeg 0065 

V2 t cinnamon 0042 

Vs t salt 0001 

14 t soda 0002 

1 scant c flour 0141 

$0.1195 
Pudding sauce 0937 

$0.2132 
Beat the egg; add the other in- 
gredients, dissolving the soda in a lit- 
tle warm water; sour milk is better in 
this pudding, but sweet milk will do; 
put in greased individual cups, filling 
them two-thirds full; steam 45 min- 
utes; serve with sweet sauce. 

Sweet Sauce. 

Cost. 
1 c sugar $0.0417 

1 T butter 0156 

2 T flour 0018 

2 c water 0000 

Vz t lemon extract 0146 

$0.0937 
Put sugar in a small sauce pan; add 
the flour, then the butter and cream; 
then add two cups boiling water and 
stir till it boils; then add extract and 
serve. 

Thanksgiving Menu. 

Cost. 

Cream tomato soup $0.2795 

Roast goose, with dressing and 

giblet gravy 1.2924 

Apple sauce 1146 

Crackers 0300 

Cucumber pickles 1000 

Celery 1000 

Mashed potatoes 0637 

Creamed carrots 0593 

Baked corn custard 2255 

Bread and butter 1050 

Shrimp salad, cream dressing. . .3009 

Cranberry molds 1917 

Pumpkin pie 1761 

Plum pudding with sauce. 2132 

Coffee, 1-6 lb. at 30c. . .' 0500 

Sugar Vz c 0208 

Fuel, wood, 3 hrs 1020 

Cost $3.3601 

Must be omitted — 

Baked corn custard $0.2255 

Cranberry molds 1917 

$0.4172 

Total menu $2^9429 

MRS. W. E. SMITH, 

Galvin, Wash. 



MENU, BY MRS. SHAND. 

Cream of Corn Soup 

Cheese Straws 

Roast Chicken With Brown Gravy 

Bread Dressing Potato Balls 

Green Peas. 

Hot Rolls Butter 

Stuffed Tomatoes With Mayonnaise 

Minced Pie Cream Puffs 

Coffee 



Cream of Corn Soup. 

Cost. 

1 can corn $0.1500 

1 quart milk 1100 

1 egg (cooking) 0400 

1 onion 0083 

1 t salt 0003 

Vs t pepper 0010 

1 T parsley 0000 

Wood fuel, 20 min. (Vz use)... .0047 

Cost $0.3143 

Cook corn, milk and onion 15 min- 
utes, rub through coarse strainer, re- 
turn to pan, bring to boil, add salt 
and pepper, pour over well beaten 
egg, add chopped parsley and serve 
immediately. 

Cheese Straws. 

Cost. 

y 2 c flour $0.0070 

Vz c cheese 0375 

1 T butter 0156 

% t baking powder 0009 

% t salt 0001 

Vs t cayenne pepper 0010 

Water to mix 0000 

Fuel 5 min. ( y 2 use) 0023 

Total $0.0634 

Mix all dry ingredients thoroughly, 
add water to make firm dough, roll 
very thin, cut three inches long, 1 inch 
wide, bake 5 minutes in hot oven. 

Roast Chicken. 

Cost. 

1 chicken $1.2500 

2 c bread crumbs 0200 

1 t salt 0003 

Vs t pepper 0010 

1 T Crisco 0087 

1 onion 0083 

1 T flour 0009 

Parsley 0000 

Oven, 2 Vi hrs. ( Vz use) 0357 

$1.3247 

Scrub chicken in warm soap suds, 
rinse and wipe thoroughly, melt 
Crisco in skillet, add onion and bread 
crumbs, brown well; season and fill 
chicken; put in covered roaster, pour 
over 1 cupful boiling water, bake 2 
hours; make gravy by adding 1 table- 
spoonful flour to drippings in pan, 
brown nicely, add stock in which gib- 
lets have boiled, season and serve. 



HOLIDAY MENUS 



271 



Green Peas. 

Cost. 
1 can peas $°4 5 22 

1 T butter 0156 

Fuel, 10 min. ( % use) -0046 

$0.1702 
Drain peas from liquid, put in pan 
with butter, heat thoroughly and 
serve. 

Potato Balls. 

Cost. 

2 lbs. potatoes $ - i >°, 

1 t butter - 00 ^ 

Cost $0.0526 

Mash ' potatoes, add butter, make 
into small round balls, bake 10 min- 
utes in hot oven until nicely browned. 
(Don't they need a little salt and 
milk?) 

Stuffed Tomatoes. 

Cost. 

6 tomatoes (medium) $ 0- l -22 

1 bunch celery . 0500 

1 head lettuce (large) 0500 

% tsalt 0001 

% t pepper.. 0020 

y A lb. walnuts .ubZi> 

$0.2646 
Cut tops off tomatoes and scoop out 
insides, fill with celery, seasoning and 
nuts, place on lettuce leaves and 
serve with spoonful of dressing on 
top. 

Mock Mayonnaise Dressing. 

Cost. 

1 T butter $0 '2or£ 

1 lemon (juice) O^bU 

% t salt 0001 

% t pepper 0010 

i/ 4 t mustard 0010 

1 t sugar • ■0 uua 

Cost $0.0436 

Hot Rolls. 

Cost. 

V 2 yeast cake $°-°i 2 J 

1 T sugar 0026 

1 egg (cooking) 0400 

3 c flour 0423 

Fuel, V 2 use • -0 115 

$0.2092 
Mix yeast with one and one-half 
cups lukewarm water; add sugar, salt 
and beaten egg; add flour, knead five 
minutes, put in bowl to raise till light; 
knead down, make into rolls, let raise, 
bake in hot oven 15 minutes. 

Mince Pie. 

Cost, 
y* lb. suet *°-S59S 

2 apples 0200 

1 cup bread crumbs UlbU 

y 2 cup sugar 0208 

y 2 package raisins U/&U 

1 t mixed spice • -OOoo 

$0.1891 

Crust— SSSh 

1% c flour $0-021 

y 2 cup crisco UbVl 



V2 t baking powder 0018 

Water to rise 0000 

Fuel, y 2 use 0071 

Cost $0.0994 

Mix Crisco, salt and baking powder 
with flour, add sufficient water to 
make into firm dough; divide, roll 
each very thin; have suet, raisins and 
apples chopped; mix with other in- 
gredients; put lower crust in pie pan, 
pour in mixture, put on cover, cut 
edges with knife, bake y 2 hour. This 
quantity will make 10 individual pies 
by baking in gem pans and costs 
$0.2885, or $0.1731 for six pies. 

Cream Puffs. 

Cost. 

3 eggs (cooking) $0.1200 

1 T Butter 0156 

2-3 c flour 0094 

Yi pt. cream 0750 

1 T sugar 0026 

Fuel, y 2 use • -0072 

Cost $0.2298 

Melt butter in saucepan, add flour 
and water, cook on stove until it 
leaves the side of the pan, add the 
unbeaten eggs, one at a time, beat- 
ing vigorously. Put 1 T of the mix- 
ture 1 inch apart on greased pan. 
Bake in moderate oven 35 minutes. 
When cold split and fill with sweet- 
ened cream. 

Cost of Menu. 

Cost. 

Cream of corn soup $0.3143 

Cheese straws 0634 

Rcast chicken with dressing 

and gravy 1 -5?i5l 

Potato balls 0526 

Green peas 1702 

Stuffed tomatoes with mayon- 

iictis© •••• .oUo^ 

Hot rolls .'. 2092 

Butter (3 oz. at 48c lb.) 0900 

Mince pie I™* 

Cream puffs ^'° 

Coffee (12 T @ 30c lb.) •••••••• -0504 

Top milk from 1 quart (% use) .0268 
Sugar, y 3 c, or 8 T -0208 

Total $3.0364 

Less 4 cents worth of cream 

puffs -O 400 

Total $2.9964 

Mrs. A. M. Shand, 805 East Thirty- 
sixth street, city. . 

(Mrs. Shand forgot to add in her 
cream and sugar, so her menu runs 
over 4 cents. This amount can be 
taken out of her cream puffs, as her 
recipe makes double the amount 
really needed, but if her wood fuel 
had been all figured together it would 
have lowered her total more than 
that. Notice particularly her "con- 
servation" mince pie, and the whole 
menu seems very good and economi- 
cal — but please write only on one side 
of the paper. It is so much extra 
work for me when you don't, and I 
haven't time just now.) 



272 



TELEGRAM CONSERVATION COOK BOOK. 



MENU, BY MRS. HEYDE. 

Cream of Celery Soup 

Tenderloin of Halibut 

Tartar Sauce 

Roast of Veal Oyster Dressing 

Baked Potatoes 

Crab Salad with Mayonnaise 

Apple Pie 

Nuts Raisins 

Coffee 



Cream of Celery Soup. 

. , Cost. 

1 bunch celery $0.0500 

2 t butter .0312 

3 T flour 0027 

1 t salt 0008 

x k t pepper 0042 

1 pinch mace, 15c a can 0004 

2 cloves, 4 whole peppers 0002 

2 bay leaves 0001 

1 quart milk 1250 

Fuel, gas, 30 min., simmering. .0010 

V 2 costs $0.2156 

Tenderloin of Halibut. 

Cost. 

1 pound halibut.... $0.1500 

1 egg 0400 

1 T salt 0004 

Vi t pepper 0021 

3 T breadcrumbs 0027 

2 oz. lard 0375 

Fuel, gas, 10 min. y 2 cast 0004 

Total $0.2331 

Tartar Sauce. 

1 cup mayonnaise $0.0000 

(priced later.) 

Vz c chopped celery 0500 

1 dill pickle 0100 

Chopped parsley 0000 

Total $0.0600 

Breast of "Veal. 

Cost. 

4 pounds breast of veal, 18c lb. 

(one whole breast) $0.7200 

1 carrot, 1 onion 0200 

1 piece of celery 0063 

2 T flour 0027 

1 T salt 0008 

V 2 T pepper 0042 

2 T tomato catsup 0100 

Fuel, gas 1Y4, hrs., oven y 2 cost .0110 

Total cost $0.7750 

Dressing. 

Cost. 

3 c bread crumbs $0.0500 

1 onion 0100 

1 piece celery 0063 

1 T salt 0008 

Vi t pepper 0021 

1 can oysters 1500 

1 egg 0400 

1 t sage 0100 

Chopped parsley, 1 c 0000 

Total cost $0.2692 

6 large potatoes for baking.. .1000 



Crab Salad. 

Cost - 

2 medium sized crabs $0.4500 

1 t salt 0003 

H t pepper 0021 

IV 2 c chopped celery 0215 

Total $0.4739 

Mayonnaise Dressing. 

Cost. 

1 egg $0.0400 

1 T dry mustard 0166 

1 t salt 0003 

Vi t paprika 0060 

3 T vinegar 0047 

2 c Wesson oil 1812 

Total $0.2488 

Apple Pie. 

Cost. 

2 c sifted flour $0.0510 

1 c Crisco 1388 

y 2 t salt 0001 

% c water 0000 

6 medium sized apples at $1 

box) 0400 

% c sugar 0104 

% t cinnamon (10c a can) 0020 

Gas 20 min., over, y 2 cost 0037 

Total cost $0.2464 

This makes a 10-inch and extra deep 
pie. 

Method of preparing dinner: 

Soup. 

Cut up celery, cover with 1 quart of 
water, add seasoning and boil 30 min- 
utes, strain, mix butter and flour in 
pot, add hot milk, boil five minutes, 
add celery stock and strain again. 

Fish. 

Cut fish in six thin slices, season, 
turn over in crumbs, egg, crumbs 
again, fry 10 minutes in lard to a 
golden brown. 

Tartar Sauce. 

Take one cup mayonnaise, add 
chopped celery, pickle and parsley. 

Breast of "Veal. 

Have butcher prepare for you a 
breast of veal with a pocket cut. Fill 
in dressing, put in roast pan. Add 
vegetables and seasoning with a little 
water. Roast one and a quarter hours. 
Take up veal, brown flour in same 
pan, add catsup, with enough gravy 
and strain. 

Dressing. 

Soak bread crumbs in oyster juice 
from can, add seasoning and egg, mix 
and fill pocket, tie end with string. 

Potatoes. 

Put baked potatoes in oven one- 
half hour after roast is in. 

Crab Salad. 

Pick crab, chop celery, add season- 
ing and two tablespoonfuls mayon- 
naise, put in plate and cover with 
rest of mayonnaise. 



HOLIDAY MENUS 



273 



Mayonnaise. 

Break egg in cold bowl, add dry 
mustard and seasoning, mix, add oil 
slowly. When too thick put in a lit- 
tle vinegar, then oil again till all is 
used up. 

Apple Pie. 

Break lard up in flour and stir with 
a fork. When even add water; set 
aside for two or three hours. Cut ap- 
ples in thin slices, mix with sugar 
and cinnamon; bake 20 minutes. 

Total of Costs. 

Total 

, cost of 

dinner. 

Soup $0.2156 

Fish ZcSdi 

Tartar sauce 0600 

Breast of veal 7750 

Dressing f°*£ 

Potatoes 1000 

Crab salad 4739 

Mayonnaise g*°° 

Apple pie -4b4 

Nuts (1 pound mixed) 2500 

Raisins, 1 pound loUO 

Coffee 0504 

Top milk 0268 

Sugar, y 2 c -O^O S 

Total $3.1200 

Less raisins 1500 

Total $2.9700 

(Mrs. Heyde forgot her "coffee with 
trimmings" in her estimate, so we 
will just leave the raisins out of her 
menu. She surely has enough with- 
out them.)— Mrs. Otto Heyde, 181 
Grover street, city. 



MENU, BY MRS. SPENCER. 

Chicken Giblet Soup. 

Bread Croutons. 

Cherry Olives. Mixed Pickles 

Roast Chicken with Dressing. 

Brown Gravy. Red Currant Jelly. 

Mashed Potatoes, Baked Squash. 

Home-made Raisin Bread, Butter. 

Combination Salad. 

Pimento Cheese. Toasted Crackers. 

Pumpkin Pie. 

Nuts. Apples. 

Coffee. 
Soup. 

Cost. 

Chicken giblets $0 -°^n 

1 C SOUP StOCk in 

2 T chopped celery 0072 

2 T chopped onion 0020 

1 T rice 0031 

l?s r aU.\y.7 0003 

% t pepper ..••• -0020 

Bread croutons (home-made).. .bit>o 
Gas one-third on, 3 hours 0210 

Total $0.0706 



Chop the neck of the chicken after 
it is thoroughly washed, put it with 
the giblets, into a kettle containing 
three pints of cold water, when 
cooked 1% hours, add the rice, celery 
and onion. Ten minutes before serv- 
ing add the soup stock and seasoning, 
boil up and serve with croutons. 

Cost. 
Cherry olives (home-made).. . .$0.0300 
Mixed pickles (home-made 0500 

Roast Chicken with Dressing. 

Cost. 

5-lb. chicken, 25c lb $1.2500 

y 2 loaf stale bread (home-made) .0300 

2 oz. salt pork 0300 

V 2 c chopped onion 0083 

It salt 0003 

% t pepper 0040 

1/2 t sage.. 0040 

2 T flour for gravy 0018 

1 t salt 0003 

2 T drippings 0156 

Gas 4 hours, medium 1020 

Cost of chicken, dressing and 

brown gravy $1.4463 

Red currant jelly (home-made) .0750 
Wash or wipe the chicken, thor- 
oughly (I prefer washing), grate or 
crumb the stale bread, put salt pork 
through food chopper, mix these with 
the onion, sage, salt and pepper, mois- 
ten with just enough cold water to 
hold ingredients together, stuff the 
chicken, tie the legs close so they 
won't dry out, put in roasting pan 
with one large cup of boiling water 
and two tablespoonfuls drippings, 
baste often. If the gravy boils away 
add more water, roast in medium oven 
four hours. When done lift the 
chicken out, pour into the pan one 
pint of boiling water, stir in the flour 
which has been mixed smooth in half 
cup of cold water, boil up, add the 
giblets chopped fine. Pour in gravy 
boat and serve with chicken gar- 
nished with parsley. 

Potatoes. 

Cost. 

2 lbs. potatoes $0 S^o 

1 t salt 0003 

1 T cream «"»| 

Gas for cooking VU60 

Cost of potatoes. $0.0532 

Put potatoes on to boil in hot water 
with one teaspoonful salt, boil 25 
minutes, drain, return to the stove to 
dry, mash and add one tablespoonful 
ci earn. 

Squash. 

Cost. 

1 Hubbard squash........ $0 19RR 

Fuel (baked with chicken) 0000 

$0.1000 

Cut the squash in six pieces and 
bake in the oven one hour. 

V> loaf bread (home-made) 0300 

14 lb. butter 1250 



274 



TELEGRAM CONSERVATION COOK BOOK. 



Combination Salad. 

Cost. 

1 head lettuce $0.1000 

1 celery heart 0300 

1 large tomato (war garden) . . .0000 

1 green pepper 0150 

V2 c Wesson oil 0453 

2 T vinegar 0032 

V 2 t paprika . .0063 

i| t salt 0002 

Pimento cheese 1000 

Toasted crackers 0500 

Cost $0.3500 

Select a nice fine head of lettuce; 
cut the stalk off and pull apart; wash 
and drain or wipe dry with soft cloth; 
toss lightly on salad plates; cut the 
celery in very fine slices; form a ring 
of the shredded celery on the lettuce; 
cut the tomato; also the green pepper 
into six slices; place a slice of tomato 
and a ring of the green pepper on 
each salad. This mak<>? a pretty and 
inexpensive salad, 'i'lie oil and vinegar 
can be served individually or made as 
follows: Put the paprika and salt in 
a bowl, add part of the oil and stir 
well, then add vinegar and oil alter- 
nately till all are used. 



Pumpkin Pie. 

Cost. 

2-3 c flour $0.0094 

2 T lard or Crisco 0312 

1/3 t salt 0002 

1 c pumpkin 0250 

1 egg (cooking) 0400 

1 pt. milk 0535 

1 T molasses 0027 

2 T sugar 0052 

% t salt 0001 

% t cinnamon 0042 

y 2 t ginger 0042 

Gas, to bake 30 min., medium. .0130 

Cost $0.1887 

Sift the flour and salt together; rub. 
the shortening in with the finger tips; 
moisten with half cup of cold water, 
stirred in with a fork; roll out one- 
eighth of an inch thick and line a 
large pie plate; take the pumpkin, 
which has been steamed and mashed 
fine (I cook a whole one, strain and 
can to use as needed) ; stir the beaten 
egg, sugar, molasses and spices into 
the pumpkin; add the milk last, beat 
well and pour into the pie shell; bake 
25 to 30 minutes; do not bake too fast 
or the crust will be done long before 
the filling. 

Fifth Course. 

Cost. 

Coffee, 2 oz., 40c lb $0.o500 

Cream, % pt 1000 

Sugar, Vz lb., cube 0500 

Cost $0.2000 

Put the coffee in the percolator with 
seven cups of cold water; set it on the 
utes; serve with cream and sugar, or 
as preferred. 



Sixth Course. 

Cost. 

Mixed nuts $0.2000 

6 Jonathan apples (fancy) 0800 

$0.2800 

Cost of Dinner Complete. 

Cost. 

Soup $0.0707 

Olives and pickles 0800 

Roast chicken with dressing.. 1.4463 

Currant jelly 0750 

Potatoes and squash 1532 

Bread and butter 1550 

Salad, cheese and crackers 3500 

Pumpkin pie 1887 

Coffee with cream and sugar. . .2000 
Nuts and apples 2800 

Total $2.9989 

— Mrs. G. Spencer, 1260 East Davis St. 



MENU, BY MRS. MANIN. 

Clear soup. 
Chicken ragout with cranberry jelly. 

Mashed potatoes. Canned corn. 

Hot rolls. Butter. 

Lettuce and tomato salad. 

Mince pie. 

Salted almonds. Black coffee. 



Clear Soup. 

Cost. 

Soup bone $0.1000 

1 T salt 0008 

V\ t pepper 0010 

1 stalk celery 0100 

Little parsley (from garden) . . .0000 

2 quarts water 0000 

hi fuel (3 hours) 0222 

Cost $0.1340 

Wash soup bone, place in kettle 
with celery, parsley, salt, pepper and 
cold water, let simmer 3 hours, strain 
through clean muslin, return to fire 
so that it will be very hot when 
served. 

Chicken Rag-out. 

Cost. 

1 five-lb. hen $1.2500 

1 T salt 0003 

1 quart water 0000 

i/2 pint cream 1500 

2T vinegar 0032 

1 T sugar 0026 

14 saltspoonful cayenne 0001 

Fuel 3 hours (% use) 0229 

Cost $1.4283 

Carve chicken as for serving in 
rather small pieces, wash and wipe 
very dry, put in iron or any kettle 
you may have, place on back of range 
to simmer, stirring at intervals until 
a light brown which will be in about 
half an hour. Now add water and 
salt, let simmer until tender, about 



HOLIDAY MENUS 



275 



2% hours, there should be about 1 
pint of liquor on the chicken, now add 
your cream, bring- to boiling- point, 
remove from fire, add vinegar, sugar 
and cayenne, stir and serve at once. 

Mashed Potatoes. 

Cost. 

3 lbs. potatoes $0.0600 

1 T salt 0008 

V 2 c milk 0134 

1 T butter 0156 

Fuel ( 14 use) 0001 

Cost $0.0899 

Boil about 20 minutes, drain off 

water mash, add milk, butter and beat 

until very light. 

Canned Corn. 

Cost. 

2-3 can corn $0.1000 

y 2 c milk 0134 

Vi t pepper 0020 

1 T butter 0156 

y 2 t salt 0002 

Fuel (14 use) 0001 

Cost $0.1303 

Put 2-3 can of corn in saucepan, 
add milk, butter, pepper, salt, place on 
back of stove, let heat very slowly, 
about 15 minutes. 

Cranberry Jelly. 

Cost. 

V2 lb. cranberries $0.0800 

1 c sugar 0417 

1 pint water 0000 

Fuel 0071 

Total $0.1288 

Wash and put in saucepan with 
water, boil until they pop open, run 
through potato ricer, add sugar, boil 
5 minutes and pour in glasses to cool. 

Lettuce and Tomato Salad. 

Cost. 
1 head lettuce $0.0500 

1 lb. tomatoes 0500 

2 T oil 0114 

1 t sugar 0009 

1 t salt 0001 

14 t pepper 0020 

2 T vinegar 0032 

Cost $0.1076 

Clean and wash lettuce, put in nap- 
kin, hang up to drain, peel and slice 
tomatoes, let them drain, put oil, 
vinegar, sugar, pepper, salt in teacup, 
mix all together. Cut up lettuce and 
tomatoes and add dressing. 

Hot Rolls. 

Cost. 

% yeast cake $0.0053 

1 T sugar 0026 

1 t salt 0003 

1 c milk 0268 

3y 2 c flour 0493 

1 T butter 0156 

Fuel (% use) 0001 

Cost $0.0768 



In the morning put milk and y 2 cup 
butter on stove, let come to a boll, let 
cool, dissolve yeast in 1 T water, add 
to milk, also add sugar and salt, 1 c 
flour, make batter and set aside to 
raise, when light add remaining flour, 
let raise again; now put on molding 
board, roll to 1 inch thickness, melt 
remaining y 2 T butter on a saucer, 
with a glass cut biscuits, dip in but- 
ter, fold, put in drip. When light, 
bake about 20 minutes. 
Mince Pie. 

„ „ . . . Cost. 

i-i pint mince meat $0.0776 

IV2 c flour 0211 

f T lard 0400 

& *? Wf-ter 000 

Fuel (& use) 030 

£ ost , $0.1417 

To make crust, sift flour into mix- 
ing bowl, add lard, and with a knife 
chop fine; now add water and pinch 
of salt, mix with; now put on knead- 
ing board, roll out, fold together, roll 
again, line pie plate, put in mince 
meat, wet edges, put on top crust and 
bake. 

Mince Meat. 

Take 3 lbs. of beef, the cheap cuts 
are the best for this; boil until ten- 
der, letting the liquor all boil down, 
wash and wipe on a clean dish towel, 
1 lb. raisins, 1 lb. currants, peel and 
chop 1 doz. apples, cut very fine or 
put through meat grinder, y 2 lb. 
lemon and citron peel mixed," put 
meat through grinder, also 5 cents 
worth of suet, 1 quart cider, spices, 
put in kettle, return to stove and heat 
through, put into jars. This will keep 
without sealing for month. 

Cost of Mince Meat. 

3 lb. beef (@ 10c lb.) $0.3000 

1 lb. currants 1500 

1 lb. raisins !l000 

1 doz. apples 0600 

V2 lb. lemon and citron peel, 

mixed 1500 

1 qt. cider 1000 

1 T cinnamon 0250 

1 t allspice 0083 

y 2 t cloves 0040 

1 c brown sugar 0417 

Fuel (Vs use) 0071 

Total $0.9761 

Salted Almonds. 

Cost. 

1 lb. almonds $0.2500 

1 t butter 0032 

1 saltspoonful salt 0001 

Fuel (y 2 use) 0030 

Cost $0.2563 

Hull almonds, pour boiling water 
over them, let stand until skins slip 
off easily, put nuts on pie plate and 
add butter and set in oven, stirring 
while yet moist sprinkle with salt, 
once in a while to keep from burn- 
ing, when a light brown they are 
done. 



276 



TELEGRAM CONSERVATION COOK BOOK. 



Cost of Menu. 

Cost. 

Clear soup $0.1340 

Chicken ragout 1.4283 

Mashed potatoes 0899 

Canned corn 1313 

Cranberry jelly 1283 

Lettuce and tomato salad 1076 

Hot rolls 1000 

Mince pie 1417 

Salted almonds 2563 

Coffee, black, 12 T @ 30c lb... .0500 

Sugar, i/ 2 c 0208 

Butter, 3 oz. at 50c 0936 

Total cost $2.7018 

— Mrs. S. Manin, 260 East Forty-first 
street, city. 



MENU, BY MRS. REID. 

Beef Soup, Crackers. 
Roast Chicken with Bread Dressing-. 

Giblet Gravy. Blackberry Jelly. 
Mashed Potatoes. Creamed Carrots. 

Mashed Turnips. 

Bread. Butter. 

Lettuce Salad with French Dressing-. 

Cheese. Crackers. 

Pumpkin Pie. 

Walnuts. Brazil Nuts. 

Coffee. 



Beef Soup. 

Cost. 

1 soup bone $0.1000 

1 c strained tomatoes 0332 

1 T salt 0008 

Vi t pepper 0021 

Parsley from garden 0000 

Gas to simmer 3 hours 0120 



$0.1481 
Put soup bone on in 2 quarts cold 
water, add 1 sprig parsley, salt and 
pepper. Simmer 3 hours, strain, add 
tomatoes and serve in buillon cups 
with one-half of the crackers al- 
lowed. 

Roast Chicken and Dressing. 

Cost. 

4y 2 lbs. chicken at 27c $1.2150 

1 t salt 0003 



Cost of chicken $1.2153 

Gas to roast 2 hours 0510 

Total cost of chicken $1.2663 

Dressing — Cost. 

1 loaf of stale baker's bread. . .$0.0900 

2 c hot water 0000 

2-3 c chopped giblets 0000 

2 small onions (% c) 0083 

1 T salt 0008 

1 t pepper 0083 

1 T poultry seasoning 0083 

Cost of dressing $0.1157 



Clean and wash chicken thoroughly. 
Put giblets on and cook until tender, 
which will take about two hours. 
Crumble bread very fine, add giblets, 
chopped onion, salt, pepper and 
poultry seasoning. Mix lightly with 
the hot giblet water and fill chicken. 
Sew up. Rub the teaspoonful of salt 
on the chicken. Render out the fat 
from inside the chicken, roll chicken 
in this, put a little hot water in pan 
and place in oven. Add a little water 
as needed and roast two hours. Put 
dressing that is left over in another 
greased pan and bake while roasting 
chicken. 

Gravy. 

Cost. 

2 T flour $0.0018 

1 qt. hot water 0000 

1 t salt 0003 

% t pepper 0021 



$0.0042 
Put water in pan after removing 
roast, add thickening, salt and pepper 
and let boil up. Serve. 

Mashed Potatoes. 

Cost. 

3 lbs. potatoes $0.0600 

1 T salt 0008 

14 t pepper 0021 

% c hot milk 0201 

Gas, 20 min 0038 



$0.0868 
Cook potatoes in water and salt un- 
til done; drain, mash, add pepper, then 
hot milk, a little at a time; beat until 
light. 

Creamed Carrots. 

Cost. 

2 bunches carrots, at5c $0.1000 

1 t salt 0003 

Vi t pepper 0021 

1 T flour 0009 

1/2 c milk 0134 

Gas, 1 hour 0114 



$0.1281 
Scrape and slice carrots, then cook 
for 1 hour in salted water; add flour 
and pepper to milk; pour in carrots; 
cook for about five minutes, and 
serve. 

Mashed Turnips. 

Cost. 

Turnips $0.1000 

1 t salt 0003 

% t pepper 0021 

Gas, 45 minutes 0084 

$0.1108 
Peel turnips, cut up, cook '45 min- 
utes, mash, add salt and pepper, serve. 
A little sugar, if liked sweeter. 



If You Are Not Now a Reader, Phone Broadway 
200 or A 7601 and Order The Telegram 






HOLIDAY MENUS 



•m 



Salad. 

Lettuce with French dressing: 

Cost. 

2 heads lettuce, at 5c $0.1000 

% c Wesson oil 0453 

1 T vinegar 0016 

V 2 t salt 0001 

Ys t cayenne pepper 0010 

$0.1480 
Take off outside leaves of lettuce, 
wash inside and break leaves in two 
or three pieces; drain. Mix dressing, 
put salt and pepper in dish, add oil 
and last vinegar to dressing and mix 
thoroughly. Serve with the rest of the 
crackers and the pimento cheese. 

To Make the Coffee. 

Cost. 

1-6 lb. of coffee, at 27c $0.0450 

13 y 2 c water 0000 

Gas, 20 min 0038 

Cost of coffee making $0.0488 

Top of 1 qt. milk for table use .0500 

Total $0.0988 

Pumpkin Pie Crust. 

Cost. 

1 c flour $0.0141 

iy 2 T Crisco 0120 

% t salt 0001 

About 3 lbs. water 0000 

Cost $0.0262 

Pumpkin Filling. 

Cost. 

2 c cooked pumpkin $0.0364 

2 c milk 0536 

1 egg 0500 

3 T sugar 0078 

V4, t salt 0001 

V 2 t ginger 0041 

V4. t alspice 0020 

% t cinnamon 0020 

2 t syrup 0026 

Cost $0.1586 

Cost of crust 0262 

$0.1848 
Steam pumpkin y 2 hr., remove meat 
from shell, put the 2 T of syrup on 
the pumpkin and cook for one-half 
hour longer, add spices, salt, sugar, 
beat egg, add to milk, mix together, 
run through colander, put in crust 
and bake with roast. One-half of a 
5c pumpkin makes two cups. 

Prices of Menu. 

Cost. 

Beef soup $0.1481 

Roast chicken 1.2663 

Dressing 1157 

Gravy 0042 

Mashed potatoes 0868 

Creamed carrots 1281 

Mashed turnips 1108 

Salad 1480 

Cheese 1000 

Crackers 1000 

Coffee 0988 

Dessert 1848 

1 glass blackberry jelly 0500 

1 loaf homemade bread 0600 

$2.6016 



6 T sugar for coffee 0156 

3 oz. butter for table use 0938 

94 lb. walnuts @ 25c 1900 

V 2 lb. Brazil nuts @ 20c 1000 

$3.0010 
— Mrs. J. A. Reid, Portland, Or. 



MENU, BY MRS. HARDY. 

Clear Tomato Soup. 

Bread Croutons. 

Olives. Mixed Pickles. 

Roast Chicken, Bread Stuffing. 

Giblet Gravy. Wild Blackberry Jelly. 

Whipped Potatoes. String Beans. 

Brown Bread. Butter. 

Apple, Celery and Nut Salad. 

Carrot Pudding with Sauce. 

Pumpkin Pie. 

Coffee. 



Mrs. Hardy says: My Thanksgiving 
dinner is really going to cost a great 
deal less than $3, for the string beans, 
pumpkin, pickles, etc., were raised in 
our war garden and canned for win- 
ter use. The wild blackberries for 
jelly I picked myself. The rooster has 
been raised and fed mostly on table 
scraps. The bread crumbs for stuf- 
fing I save when cutting bread, dry 
and keep in a glass jar. I have used 
no lard or other cooking compound 
for over a year now, as all my pies, 
cookies, cakes, doughnuts are made 
from cottonseed oil, with which I 
have splendid results. A tablespoon- 
ful of the oil in vegetables instead 
of butter is equally satisfactory and 
much more pleasing to Mr. Hoover. In 
my conservation pumpkin pie I use 
a teaspoonful of Egaho powder and 
a teaspoonful of corn starch, instead 
of an egg, for while the egg substi- 
tute does not contain the nourish- 
ment of an egg, it has no harmful in- 
gredients, and in this kind of a din- 
ner there is plenty to nourish one 
without the egg in the pie. 

Clear Tomato Soup. 

Cost. 

6 large tomatoes $0.0500 

2 c milk (scalded) 0520 

% t salt 0001 

Dash of pepper 0001 

Dash of soda 0001 

1 T cottonseed oil 6057 

Total cost $0.1080 

Cook tomatoes until tender; mash 
through sieve; add baking soda to to- 
matoes, then stir slowly into milk; 
add salt and oil and serve at once. 

Squares of Toasted Bread. 

y 2 loaf of stale bread $0.0200 

Cut slices of bread in squares and 
brown on pan in oven and serve at 
once. 



278 



TELEGRAM CONSERVATION COOK BOOK. 



Roast Chicken. 

Cost. 

5 lb. chicken $1.0500 

2 t salt 0006 

■2 t pepper 0041 

1 T flour 0009 

H..t water 0000 

$1.0606 

Cost of each person $0.i767 

Dress, clean, wash and fill chicken 
with stuffing and sew up. Place in 
roasting pan, dredge with flour, add 
salt and pepper and % cup hot water 
and bake until tender. Baste after. 

Stuffing. 

Cost. 
Stale bread crumbs (saved 
when cutting bread and the 

crusts $0.0000 

Vz t salt 0001 

Vz t pepper 0041 

1 egg 0500 

1 onion (finely chopped) 0010 

1 t sage 0083 

14 t curry powder (if liked).. .0040 
Stock from giblets 0000 

Total $0.0675 

Cost for one person 1 cent. 
Season bread crumbs with salt, pep- 
per, sage, etc.; add chopped onion and 
giblets which have been boiled and 
chopped. Mix with egg or very little 
of stock in which giblets were boiled. 

Gravy. 

Cost. 

2 T flour $0.0027 

Vz t salt 0001 

Vz c milk 0150 

3 c hot water 0000 

Total $0.0178 

For 1 person, $0.0302. 

Remove chicken from pan, put on 
top of stove and brown; add hot wa- 
ter; let boil; then add flour, beaten 
smooth in a little milk; cook until it 
boils well, stirring constantly. 

Whipped Potatoes. 

Cost. 

4 lbs. potatoes $0.0800 

1 t salt 0003 

Vz c milk 0150 

1 T cottonseed oil 0057 

Total $0.1010 

For one person, $0.0222. 

Boil potatoes, drain, mash, add milk 
and oil and beat with a fork until 
creamy. 

Apple, Celery and Nut Salad. 

Cost. 

3 large apples $0.0500 

Celery 0400 

1 c chopped nut meats 1250 

Total $0.2150 

Chop each separately, then mix with 

salad dressing. 



Uncooked Salad Dressing. 

Cost. 

1 egg yolk $0.0300 

1 T vinegar 0016 

Vz t salt 0021 

1 c oil 0906 

Total $0.1223 

Beat 1 egg yolk to a smooth cream 
with 1 tablespoonful of vinegar, Vz 
teaspoonful salt; add slowly while 
beating 1 cupful of cottonseed oil 
(this does just as well as olive oil 
and is cheaper). Beat until smooth 
and thick; pour over chopped fruit, in 
individual salad dishes; pour little 
extra dressing on top; add a few of 
the finely chopped nuts and a dash 
of paprika. 

String Beans (Home Canned). 

Cost. 

1 qt. can beans $0.0800 

1 T oil 0057 

Vz cup cream (not necessary) . . .0400 

$0.1257 
Open string beans and cook until 
tender with tablespoonful oil. .When 
ready to serve add cream. 

Carrot Pudding. 

This is delicious and as rich as suet 
pudding and saves the fats which are 
so precious nowadays. Cost. 

1 cup carrots, grated $0.0200 

1 large cup potato grated . . . .0100 

1 cup flour 0141 

1 cup sugar 0417 

1 cup raisins 0500 

1 t soda 0007 

1 t cinnamon 0083 

1 t cloves 0083 

Total $0.1531 

Mix together and steam three hours 
in a covered pail. 

Sauce for Pudding. 

Cost. 
1/2 c sugar $0.0208 

2 T cornstarch 0063 

1 c milk 0150 

Flavoring 0292 

Total $0.0713 

Boil milk and sugar together and 
add cornstarch dissolved in a little of 
the milk. Pour over pudding. 

II row 11 Bread. 

I have figured we will eat about 
10 cents worth of brown bread made 
by this recipe. Save 1 pint of potato 
water and add to it 2 medium sized 
potatoes, mashed fine; warm and dis- 
solve in it 1 cake Fleschmann's yeast 
and Vz tablespoonful sugar and whole 
wheat flour for a stiff batter. Beat 
and set in warm place to rise about 
Vz to 1 hour until bubbles show on 
top. Use 3 cups Ralston bran and 3 
cups graham flour. Put in bread pan, 
make a hollow, add 1 teaspoonful salt, 
1 tablespoonful oil, add risen yeast 
and a pint of lukewarm water. Beat 



HOLIDAY MENUS 



279 



and add white flour until it can be 
handled, then turn on mixing board 
and knead until smooth and elastic. 
Place in a greased bowl, cover and 
set aside in a warm place till more 
than double its bulk from iy 2 to 2 
hours. Mold into loaves. Place in 
well greased bread pans, filling half 
full. Cover, let rise until double in 
bulk. Bake 45 to 60 minutes. Deli- 
cious. Tastes very nice with raisins 
or dates chopped. 



Conservation *'usnpkin Pie. 

Cost. 

1 large cup pumpkin $0.0300 

% cup sug-ar 0312 

2 cups whole milk 0060 

1 : F.gaho powder 0040 

1 T cornstarch 0030 

Pumpkin 0742 

y 2 t mace 0015 

y 2 t ginger 0041 

1 t cinnamon 0083 

y 2 t salt 0001 

$0.0882 
Crust — Cost. 

2 T cottonseed oil $0.0114 

V4, t salt 0001 

% c flour 0105 

Total $0.1102 

Mix filling and turn into pie pan 
lined with pastry. Bake 35 or 40 min- 
utes. Dissolve the egg substitute and 
cornstarch in a little milk. An egg 
may be used instead which would 
bring the cost up to $0.1935. 



Detail of Cost. 

Cost 

Clear tomato soup $0.1080 

Squares of toasted bread 0200 

Roast chicken •. 1.1606 

Stuffing 0675 

Gravy 0178 

Whipped potatoes 1010 

Salad 2150 

Salad dressing 1223 

String beans 1257 

Carrot pudding 1531 

Sauce 0453 

Brown bread 1000 

Butter 1000 

Pumpkin pie 1102 

Coffee 0400 

Cream for coffee 0430 

Sugar for coffee 0080 

Wood fuel, 3 hrs 0900 

Wild blackberry jelly 0800 

Pickles 0500 

Olives 1500 

Total cost $2.8075 

Mrs. J. L. Hardy, Portland, Or., R. 
F. D. 2. Box 7. 



MENU, BY MRS. WRIGHT. 

Crab cocktail with salted crackers. 

Tomato soup with wafers. 

Crab apple pickles. 

Stewed chicken with brown gravy. 

Persian rice. Currant jelly. 

Mashed potatoes. 

Cauliflower au gratin. 

Biscuits. Butter. 

Fruit salad with fruit dressing. 

Minced pie with creamed cheese. 

Salted peanuts. Coffee. 



Crab Cocktail. 

Cost. 
1 pt. crab (home canned) ....$0.1500 
1 T Worcestershire sauce 

(home made) 0090 

% of bottle of catchup 1500 

Salted crackers 0400 

$0.3490 

Tomato Soup. 

Cost. 
1 pt. tomatoes (home canned). .$0.0750 

1 qt. milk 1300 

1 t soda 0007 

1 t salt 0003 

y 2 t pepper 0041 

1 T pepper 0009 

Wafers 0400 

$0.2510 

Fowl. 

Cost. 

1 hen (stewed) $0.6500 

Fuel 0300 

2 T flour (for gravy) 0018 

1 T salt 0008 

1 t pepper 0083 

Water 0000 

$0.6909 

Persian Rice. 

To be served with chicken — an add- 
ed luxury. 

Cost. 

1 cup rice $0.0454 

iy 2 c raisins 0750 

2 t minced preserved ginger . . .0100 

% c oleomargarine 0200 

V2 c walnuts (cut fine) 0625 

Fuel 0200 

$0.2324 

Cook raisins, nuts and ginger in 

butter until raisins puff up, then add 

mixture to rice, pour in casserole, 

cover and let steam for y 2 hour. 

Mashed Potatoes. 

Cost. 

3 lbs. Irish potatoes (mashed) . $0.0600 

1 t salt 0003 

% c milk 0201 

Fuel -0040 

$0.0844 



280 



TELEGRAM CONSERVATION COOK BOOK. 



Cauliflower au Gratin. 

1 head cauliflower $0.1000 

Fuel 0060 

1% c milk 0402 

1 t flour 0003 

1 t salt 0003 

y 2 t pepper 0041 

2 T grated cheese to put on 

top 0094 

$0.1603 
Return to oven to brown. 



Biscuits. 

Cost. 
1 qt. flour $0.0563 

1 t salt 0003 

2 T lard .0174 

3 t baking 1 powder 0108 

1 cup milk 0268 

Fuel 0030 

Currant jelly (home made) . . . .0700 
Crab apple pickles (home 

made) 0500 

$0.2343 



Fruit Salad. 

Cost. 

1 can pineapple $0.1000 

2 apples 0300 

6 halves of canned pears 0090 

Celery 0200 

Nuts 0100 

1 lettuce head 0500 

$0.2190 



Salad Dressing. 

Cost. 

1 egg $0.0500 

3 T sugar 0078 

1 t salt 0003 

1 T flour 0009 

1 t mustard 0083 

1 cup fruit juices 0000 

$0.0673 
Use only 1-3 for salad at $0.0224. 



Mince Meat Ingredients. Cost. 
2 qts. chopped grean tomatoes 

(home grown) $0.1000 

2 qts. chopped apples (bought 

from grower) 1500 

1% lbs. suet 1500 

2 pkgs. raisins 2500 

Hk lbs. brown sugar 0700 

2 T cinnamon 0500 

1 T nutmeg 0760 

2 T salt 0016 

1 T allspice 0250 

V 2 T clove's 0041 

2 qts. cider 2000 

Makes 8 quarts for $1.0761 

Mince Pie. 

Cost. 
1 pt. mince meat (home made) . $0.1250 

Pie crust 0400 

Fuel 0188 

Cheese with pie 0500 

$0.2338 

Cream cheese and roll in shape of 

carrot, put parsley on top for the 

green. 

Salted peanuts $0.1100 

Cost of Menu. 

Cost. 
Crab cocktail with salted 

crackers $0.3490 

Tomato soup with wafers 2510 

Crab apple pickles 0500 

Stewed chicken with gravy . . .6909 

Persian rice 2324 

Currant jelly 0700 

Mashed potatoes 0844 

Cauliflower au gratin 1603 

Biscuits 1143 

Butter 0936 

Fruit salad 2190 

Salad dressing 0224 

Mince pie with cheese 2338 

Salted peanuts 1100 

Coffee (9 T) 0844 

Cream (top milk) 0500 

Sugar (14 c) 0104 

$2.8259 
—Mrs. M. Wright, 488 East Davis 
street, city. 



Addenda 



Should some little variations in 
price be noted in the foregoing 
recipes, please understand that this 
work extended over a period of four 
months, and recipes were priced in 
accordance with the prices current on 
the Public Market when written. 
However, most of the recipes have 
been revised to conform to the prices 
of October 31, 19^17, given on pages 35, 
36 and 37. 

The value of all this pricing (as 



has been said elsewhere) is always 
more in the comparative than in the 
absolute cost. I trust it will prove 
as helpful to all who use this cook 
book in ascertaining which recipes 
are most economical, as it has to the 
ladies whose recipes fill this book, 
and who are entitled to your appre- 
ciation of their capable, disinterested 
and patriotic work. 

AUNT PRUDENCE. 



INDEX 



A Page 

Abbreviations, Key to 35 

Addenda 2S0 

Almond Nougat 231 

Almonds, Salted 275 

Apples, Canning of 16 

Apple Sauce with Cider 17 

Apples, Canned for Pies 17 

Apple Butter 17 

Apple Jam 17 

Apple Jelly 17 

Apples, Fried 17 

Apples, Baked 226 

Apples, Baked with Cocoanut 248 

Apples, Clear Baked 261 

Apples, Dry, for Pies 215, 226 

Apple Pie 255 

Apple Sauce Cake 246 

Apple Turnover 247 

Apple Tapioca Pudding 221 

Apple Mint Freeze Pudding 226 

Apple Porcupine 226 

Apple Sauce 269 

Apples with Raisins 226 

Apples with Cranberries 226 

Apple Sandwich Fillings . . 214, 238, 267 

Apple and Nut Filling 214, 238, 267 

Apple Salads 202, 203, 253 

Apple Salad in Apple Baskets 203 

Apple and Celery Salad 202, 264 

Apple, Celery and Date Salad 202 

Apple, Celery and Nut Salad .. 202, 278 

Apple and Grape Salad 202 

American Stew 91 

B 

Basis of Work 5, 6, 47 

Baking Powder, Prices of 36 

Bananas, Baked 226 

Banana Cream 227 

Banana Salad 203, 266 

Banana and Walnut Salad 203, 255 

Bay Leaves 75 

Beans, Baked 177, 178 

Bean Loaf 248 

Bean Baked Chowder 239 

Beans, Spanish 178 

Beans, Baked Salad 196 

Beans, Dried Lima 175 

Bean Soup, Lima 77 

Bean Soup 77, 78 

Beets, to Can 28 

Beets, Baked 179 

Beets with Cream Sauce 179 

Beets, Minced 179 

Beets, Saute 179 

Beets, Sliced 179 

Beet Relish 253 

Beef 146 to 158 

Beef, to Cut Up 147 

Beef, Corned 148 

Beef, to Cook 154, 155 

Beef, Brisket, Cold Boiled 157 

Beef, in Cornflakes 155 

Beef, Boiled with Noodles 153 

Beef, Dried 148 

Beef Stew 90 

Beef Steak, to Keep Raw 148 

Beef Steak, to Roast 154 

Beef Steak, Spanish 155 

Beef Steak Pudding 157 

Beef, Smothered 155 

Beef Suet, to Try Out 149 

Beef, Preservation of 147 

Beef Roll with Tomato Sauce 153 

Beef, Round, Southern Style 156 

Beef, Jellied 157 

Belgian Hare 123 

Berries, to Preserve without Cooking 24 

Berries, Blackberries 21 

Berries, Cranberries 23 

Berries, Gooseberries 22 

Berries, Loganberries 20 



Page 

Berries, Raspberries 21 

Bir.ds, to Cook 160 

Biscuits, Baking Powder 57, 253, 264, 280 

Biscuits, Graham 60 

Blackberries, to Can 21 

Blackberry Cordial 22 

Blackberries, Evergreen 22 

Blackberry Jam 22 

Blackberry Jellv 21 

Blackberry Pie 214 

Boiling Fruit in Jars 15 

Bonne Femme Soup 73 

Bordeau Sauce ; 31 

Bread, Prices of 37 

Bread Making 45 

Bread Making, U. S. Gov't I 46 

Bread Making, U. S. Gov't II 46 

Bread, Baking Powder 54 

Bread, Coffee Cake 55 

Bread, White 48 to 57, 259 

Bread, Quick Method 50 

Bread, Perpetual Yeast 51 

Bread, Salt Rising 48, 53, 54 

Bread, Three Hour Yeast 50 

Bread with Soft Flour 52 

Bread, War (Brown Bread) ... 57 to 65 

Bread, Brown 59, 60, 278 

Bread, Boston Brown 61, 62 

Bread, Bran 64, 65 

Bread, Corn 61, 62 

Bread, Southern Corn 62 

Bread, Entire Wheat 

57, 58, 65, 245, 247 

Bread, Graham 59, 60 

Bread, Rye 247 

Bread, Brown for Sandwiches ...248 

Bread, Nut and Raisin 66 

Bread, Nut and Raisin, English 66 

Bread, Nut 242, 243 

Bread, Raisin 255 

Bread, Health 65 

Bread, Johnny Cake 62 

Bread, Oatmeal 63, 64 

Bread, Rice 65 

Bread Crumbs, to Save 67, 68 

Bread Crumb Pudding 222, 223 

Bread Pudding 225 

Breaded Lamb Chops 163 

Brown Stew 90 

Broth, Jelly 244 

Bouillon 260 

Buns 56 

Butter, Apple 16 

Butter, Pear 19 

Butter, Prune 20 



Cabbage, Bavarian 180 

Cabbage, Blue 180 

Cabbage, Creamed 180, 266 

Cabbage, Delicate 180 

Cabbage, Hot Slaw 264 

Cabbage, Lady 180 

Cabbage, My Favorite 180 

Cabbage, Red 180 

Cabbage, Smothered 180 

Cabbage, Souffle 180 

Cabbage, Sauer Kraut 181 

Cabbage Salad 196 

Cabbage Soup 79 

Calf's Head Soup 73 

Carrots, Creamed 181, 269, 276 

Carrots, to Cook 181, 262 

Carrots, Casserole 181 

Carrots, Croquettes 133 

Carrot Pickles 33 

Carrot Pudding 216, 217, 268 

Carrot Salad 179 

Carrots, Stewed 181 

( !a rrot Soup 80 

Carrot and Nut Salad 133 

Cake, Angel Food 250 



282 



INDEX 



Page 

Cakes, Christmas 230 

Cakes, Coffee 230 

Cakes, Conservation, Making of 231 

Cake, Cup 247, 249 

Cake, Ginger 231, 244 

Cake, Oatmeal 230, 242, 244 

Cake, Molasses 231, 241 

Cake, Raisin 249 

Cake, Sponge 245 

Cakes, Small 254 

Cake Fillings 230, 231 

Boiled Honey Icing 230, 231 

Mock Cream 230 

Candy 231 

Candy, as Gifts 231 

Candy, to Color 231 

Candy, Chocolate Dainties 231 

Candy, Marshmallows 232 

Candy, Persian Sweets 232 

Candy, Popcorn Balls 232 

Candy, Raisin, Nut and Honey 232 

Candy, Yellow Jack 232 

Canning Apples 16, 17 

Canning, Basis of Contest 16, 17 

Canning Baked Pears 19 

Canning Beans 26 

Canning Beets 28 

Canning Blackberries 22 

Canning Cherries 19 

Canning Cider Apple Sauce 17 

Canning, Cold Pack Method 13, 14 

Canning Corn 25 

Canning Gooseberries 22 

Canning, Hot Pack Canning 13 

Canning Loganberries 20 

Canning Meats 25, 28, 148 

Canning, Open Kettle Method ... 13, 15 

Canning, in Cold Water 15 

Canning, in Cold Syrup 16 

Canning, Other Methods 15, 16 

Canning Peaches 18 

Canning Pears 18, 19 

Canning Peas 26 

Canning Prunes 20 

Canning Pumpkin 28 

Canning Salmon 28 

Canning Tomatoes (Aunt Prudence) 27 

Canning Tomatoes in the Oven 26 

Canning Tomatoes, Small Quanties . 27 

Canning Tomatoes for Soup 27 

Canning Vegetables 25 

Canning Vegetables in the Oven 25 

Casserole of Beef 153 

Casserole of Lamb 162 

Casserole of Veal 148 

Catchup 27 to 33 

Cauliflower au Gratin 182, 280 

Cauliflower, Escalloped 182 

Cauliflower, to Gook 182, 255 

Cauliflower Soup 79 

Cauliflower, Creamed 257 

Celery and Apple Salad 264 

Celery and Dill Sandwiches 236 

Celery and Nut Salad 197 

Celery and Peas Salad 198 

Celery Soup 78, 272 

Celery and Tomato Salad 198 

Celery Salad 237 

Cheese Recipes ... 129 to 131, 133 to 143 

Cheese, Prices of 36 

Cheese Balls 291 

Cheese Delight 258 

Cheese Cakes 138 

Cheese and Corn 141 

Cheese and Eggs 142 

Cheese and Horseradish 236 

Cheese and Macaroni 134, 135 

Cheese Neapolitan 236 

Cheese Omelet 138 

Cheese Puffs 138 

Cheese Ramekin 138 

Cheese Sandwiches 236, 237 

Cheese, Scalloped 138 

Cheese Souffles 136, 137, 141 



Page 

Cheese and Lettuce 236 

Cheese with Tomatoes 189 

Cheese and Nuts 197, 236, 241 

Cheese with Salad 209 

Cheese Straws 270 

Cheese, Workman's 237 

Cherries, How to Can 19 

Cherries, How to Crystalize 19 

Cherries, How to Dry 19 

Cherries, How Preserved 19 

Chicken a la King 116 

Chicken, Baked 114, 267 

Chicken, Breaded 119 

Chicken, Bulgarian 115 

Chicken Croquettes 119 

Chicken, Fricasse 117, 118 

Chicken, Fireless Cooker 117 

Chicken, Fry 120 

Chicken, Fowl 279 

Chicken, en Casserole 118, 256 

Chicken, Panned 117 

Chicken Pot Pie 119 

Chicken Pie 118, 119, 159 

Chicken, Roast 253, 255, 263, 270, 273, 278 

Chicken Ragout 274 

Chicken Rolls 250 

Chicken for Sandwiches 235 

Chicken, Scalloped 117 

Chicken, Stewed with Rice 265 

Chicken Salad 204 

Chicken Soup 76, 119, 265, 273 

Chicken, Spring 120 

Chicken, Southern Style 116 

Chicken, Stewed 115 

Chicken, Roasted 114 

Chicken with Macaroni 118 

Chicken, Old, to Serve 120 

Chicken Jelly 120 

Chili Con Carne 87 

Chili Sauce 30 

Chili Southern 87 

Chop Suey 85, 86 

Chow Chow 29 

Chowder, Baked Bean 239 

Chowder, Clam 107, 108 

Chocolate Dainties 231 

Chocolate Dessert 228 

Christmas Pudding 216, 219 

Clams 107 

Clam Bisque 109 

Clam Chowder 107, 108 

Clams, Creamed 108 

Clam Fritters 109 

Clam Nectar 109 

Clam Pie 108 

Clams, Scalloped 108 

Clam Soup 242 

Cocka Leeka Soup 73 

Cod, Black, Baked 104 

Codfish Balls 106 

Codfish Chowder 105, 106 

Codfish Gravy 106 

Codfish and Potatoes 106 

Codfish with Spaghetti 105 

Codfish Souffle 106 

Codfish Paste 240 

Coffee, to Make 254, 256, 274, 277 

Coffee, for Picnic 250 

Coffee Cake 55 

Coffee Custard 227 

Coffee Jelly 228 

Collops of Meat 154 

Cooked Corn Meal 47 

Cooked Rolled Oats 47 

Cooked Rice 47 

Cooked Potatoes 47 

Cookie Recipes 239 

Combination for Veal 158, 161 

Comparative Cost of Fuels 38 

Conservation Cooking 240 

Conservation Bread Making 45 

Conservation of Fruits and Vege- 
tables 10 

Conservation Entertaining 235 



INDEX 



Page 

Conservation of Meats 71 

Conservation of Sugar and Fats ....212 

Conservation of Wheat 43 

Conservation of Work ■. . . 7 

Conserve, Mixed Fruit 24 

Conserve, Prune 20 

Conserve, Ripe Tomato 24 

Conditions of Judging Contests 44 

Consomme 75 

Corn Bread 61, 62 

Corn Bread Gems 62 

Corn, Canned 275 

Corn and Cheese 141 

Corn and Cheese Souffle 141 

Corn Chowder 182 

Corn Custard, Baked 269 

Corn, to Can 25 

Corn Fritters 182 

Corn Meal, Cooked 47, 140 

Corn Meal Gems 63 

Corn Meal Rolls 62 

Corn Meal Souffle 140 

Corn, Mock Cream 183 

Corn Muffins 63 

Corn Pudding 183 

Corn Relish 33 

Corn, New England 264 

Corn, Scalloped 256 

Corn, Southern 

Corn and Sweet Peppers 183 

Corn Soup 270 

Corn and Tomatoes 189 

Corn a la Southern 182 

Corned Beef 148 

Cottage Cheese .237 

Cost of Fuel 38 

Crabs and Crawfish 97, 98 

Crab Salad 272 

Crab Cocktail 279 

Cranberry and Apples 226 

Cranberry and Raisin Sauce 226 

Cranberry Jelly 23, 264, 275 

Cranberry Marmalade 23 

Cranberry Sauce 23, 255, 260 

Cranberry and Raisin Jelly 258 

Cranberry Mold 269 

Cream Substitute 253 

Cream of Tartar, Prices of 36 

Cream of Carrot Soup 80 

Cream of Cauliflower Soup 79 

Cream of Celery Soup 78 

Cream of Peanut Soup 80 

Cream of Tomato Soup 78 

Cream Puffs 271 

Crecy Soup 74 

Creole Sandwiches 237 

Cress 236 

Croquettes 164, 133 

Croutons 297 

Crown of Roast Lamb 163 

Crystalized Grapes 254 

Cucumber and Onion Sandwiches ..236 

Cucumber Salad 197 

Cucumber Soup 174 

Cucumber Pickles 31 

Curry, Indian 85 

Currant Pie 214 

Custard Cups 242 

Custard, Coffee 227 

Custard, Steamed 227 

Custard, Rice 249 

Cutlets, Veal 160 

D 

Date Pudding 222 

Date Whip 227 

Date and Nut Fillings 23, 256 

Date, Stuffed 222, 265 

Date Surprise 227 

Desserts 313 

Desserts, Fruit 225 

Dill Pickles 31, 32 

Dill and Celery Sandwiches 236 

Dressing, Bread ...255, 264, 269, 276, 278 



Page 

Dressing, Celery 262 

Dressing, Delicious Fruit 120 

Dressing for Fowls 113 

Dressing, Oyster 113, 272 

Dressing, Prune 121 

Dressing, Mayonnaise 253, 255 

Dried Beef 148 

Dried Cherries 119 

Dry-Salting Pork 149 

Dry Measure, Table of 35 

Drving Vegetables and Fruit 12 

Duck, to Roast 122, 262 

Duck, Stuffed 122 

Duck, Wild 122 

Dumplings 173, 175 

Doughnuts 243 

E 

Economy 69 

Eggs 129, 130, 142, 143, 144 

Egg Croquettes 143 

Egg Lily Salad 197 

Egg Sandwiches 241 

Eggs, Stuffed 249 

Egg Timbales 143 

Electricity as a Fuel 38, 39, 40 

Elderberries 24 

English Nut and Raisin Bread 66 

Entertaining Conservation 235 

Entire Wheat Bread 57 

Evergreen Blackberries 22 

Explanation of Recipes 37 

F 

Fats, Tables for 35, 37 

Favorite Sandwiches 237 

Fig Sandwiches "38 

Fig Pudding 21 -„ 22 , 

Fish, Croppies, to Cook 253 

Fish Fillets 96 

Fish Food Value 95 

Fish Food Value Table 99 

Fish, How to Can 28 

Fish, How to Carve 98 

Fish, How to Fry 96 

Fish, How to Prepare 96 

Fish, How to Select 96 

Fish Prices 95 

Fish Salad 205 

Fish, Shad for Salad 207 

Fish, Tuna Salad 206 

Fish and Sea Food 95 

Fish Stew ■•• 91 

Fish Stuffing 98, 99 

Fish Soup 81 

Fish, Ways of Cooking 98 

Fish, What to Serve With 98 

Flank Steak to Cook 155 

Flour and Meats Tables 35, 36 

French Chow Chow 29 

French Pickles 29 

Fresh Fruit Sandwiches 238, 241 

Fricassee of Veal 160 

Frittadilla 165 

Fruit Desserts 225 

Fruit, Drying of 12 

Fruit Sandwiches 238 

Fruit Salads 200, 201, 202, 280 

Fruit Salad Dressing 201 

Fruit Paste 240 

Fruit, Preservation of 13 

Fried Apples 1? 

Fritters 67 

Food Values of Breads 47 

Fowl 279 

Fuel, Cost of 38 

Fuel, Comparative Cost of 38 

Fuel, Electricity as a 38, 40 

Fuel, Gas as a 40, 42 

Fuel, Wood as a 42 

G 

Gas as a Fuel 40, 41, 42 

Gems, Brown • 65 

Gems, Corn Bread 62, 63 



INDEX 



Page 

Gems, Oatmeal 64 

Gems and Wheat 63 

General Food Values 44 

General Recipes for Jelly 24 

Ginger Bread 66, 67, 242 

Ginger Cake 244 

Ginger Creams 242 

Ginger Hoover Bread 230 

Ginger Pears 19 

Ginger Snaps 246 

Gooseberries, Canned 22 

Gooseberry Relish 22 

Gooseberry Shrub 22 

Gooseberry Spread 22 

Goose, Dressing for 120 

Goose, to Roast 121, 268 

Goulash 86 

Goulash, Hungarian 86 

Graham Cookies 243 

Graham Pudding 224, 266 

Grains . . .... 129, 130, 131, 139, 140 

Grape Juice 22 

Grape Juice Sauce 266 

Grape and Apple Salad 202 

Grape Jelly 22 

Grape Marmalade 22 

Grapes, Cry stalized 254 

Gravy 112 

Gravy, Giblet 113, 121, 264, 269 

Gravy, Chicken 276, 277, 278 

Greens for Garnishing 209 

Green Tomato and Onion Pickles ... 30 

Green Gooseberry Pie 214 

Green Currant Pie 214 

Green Vegetables, to Store 193 

Green Vegetables, to Serve 193 

Griddle Cakes 69, 70 

H 

Halibut, Baked Loaf 103 

Halibut, Creamed 103 

Halibut Chowder 103 

Halibut, Molded 104 

Halibut Stew 104 

Halibut, Smothered 103 

Halibut Soup 81 

Halibut, to Cook, Tenderloin 272 

Hamburger, Glorified 156 

Hamburger Loaf 157 

Hamburger Salisbury 156 

Hamburger Spanish 157 

Hamburger Steak 156 

Hamburger Patties 156 

Ham, to Cure in Brine 150 

Ham, Sweet Pickle for 150 

Ham Puff 164 

Harlequin Sandwiches 236 

Hare, Belgian 123 

Harvesting, Fall 11 

Hash (Meat) 165 

Hash (Potatoes) 187 

Head Cheese 150 

Heat, Oven 38 

Heat, Top Burner 38 

Herring Soup 81 

Hickory Nut Pie 216 

Hoe Cake 63 

Holiday Menus 252 to 280 

Hollandaise Sauce 97 

Hominy, Scalloped 249 

Hominy and Cheese 141 

Honey Sandwiches 238 

Honolulu Sandwiches 237 

Horseradish and Cheese Sandwiches. 236 

Hot Cakes 69, 70 

Hot Rolls 55, 56 

Hot Pack Canning 13 

Hungarian Goulash 86 

I 

Ices 228 

Ice, Lemon 229 

Ice, Pineapple 229 

Ice Cream 229 

Ice Cream with Brown Bread 229 



Page 

Ice Cream with Brown Sugar 229 

Indian Baked Pudding 224 

Indian Curry 85 

Introductory Pages 5, 6 

Irish Stew 90, 91 

J 

Jam, Apple 17 

Jam, Blackberry 22 

Jam, Rhubarb 23 

Jam, Strawberry 23 

Jam and Nut Sandwiches 237 

Jam or Jelly Tarts 216 

Jello, Orange 245 

Jello, Raspberry 253 

Jello, Fruit 228 

Jellv, Apple 17 

Jellied Beef 157 

Jelly, Blackberry 22 

Jelly, Broth 244 

Jelly, Cranberry and Sago 23 

Jelly, Cranberry and Raisin 257 

Jellv, Coffee 228 

Jelly, Chicken 120 

Jelly, Currant 24 

Jelly, Elderberry and Grape 24 

Jellv, Economical 25 

Jelly, Grape 22 

Jelly, Loganberry 21 

Jelly, Orange 20 

Jelly, Oregon Grape 24 

Jelly, Peach 18 

Jelly, Prune 20, 228 

Jelly, Raspberry 228 

Jelly Roll 245 

Jelly Sandwiches 235 

Jellied Souse 151 

Jellied Veal 157 

Jellied Vegetables 171 

Johnny Cake 62 

Juice, Blackberry 22 

Juice, Grape 22 

Juice, Gooseberry Shrub 22 

Juice, Loganberry 20, 21 

Juice, Raspberry Shrub 21 

E 

Keys to Abbreviations 35 

Kniple Soup 81 

L 

Lamb 146 

Lamb Stew 89, 90 

Lamb Casserole 162 

Lamb Chops, Breaded 163 

Lamb, Crown Roast of 163 

Lamb, Roast Leg of 163 

Lamb Stew 89, 90 

Lemon Pie 214 

Lenten Broth 74 

Left Overs 146, 164, 165 

Lettuce Salad 261, 271 

Lettuce and Tomato Salad 275 

Lettuce and Cheese Sandwiches 236 

Lettuce, to Prepare 240 

Lemon Ice 249 

Lima Bean Soup 70 

Liquid Measure Table 35 

Liver Soup 73 

Lobster 97 

Loganberry, Canning of 20 

Loganberry Juice 20, 21 

Lunches for School Children 

234, 239, 245 
Lunches for Office Workers 

234, 245, 246 
Lunches for Outdoor Workers 

234, 247, 248, 249 
Luncheon for Entertaining 234 

M 

Macaroni, Prices of 36 

Macaroni and Cheese 134, 135 

Marmalade, Cranberry 23 

Marmalade, Grape 22 

Marmalade, Orange 20 



INDEX 



285 



Page 

Marmalade, Peach •■•••••••;•• *f 

Marmalade and Nut Sandwiches •■••237 

Marshmallows Wn H 

Meal and Flour Tables 35, ,?;J 

Meat "5 

Meat Balls b» *i5h 

Meats, Canning of 28, l*» 

Meat, How to Cook ............ 151, 152 

Meat, How to Select and Care for ..151 

Meat, Saving of ■ • • • • 1*7 

Meat Sandwich Filling 238, 240 

Meat Substitutes for Health ■•■•■•••££ 

Meat Salad 204, 205 

Meat Substitute Tables 131 

Meat Sauce Tartar 2<2 

Meringue • • • • • • -^2 

Menus for Dinners 252 to 280 

Milk and Eggs, Prices of •••■•* 

Mince Meat, to Make 275, 280 

Mince Meat in Small Quantities .... Sj 
Mince Meat, Green Tomatoes ... 33, 34 

Mince Pie 271, 275 

Minced Collops • • -154 

Miscellaneous Tables 35, 6< 

Mixed Pickles • 29 

Mixed Mustard Pickles ■-■•J 

Mock Cream 227, 261 

Mock Duck 159 

Mock Turkey 159 

Molasses and Sugar Prices 3b 

Muffins 56 to 59 

Muffins, Bread Crumb 68 

Muffins, Green Corn 67 

Muffins, Raised 56 

Muffins, Rice ••• 56 

Muffins, Whole Wheat 58, 59 

Mulligan Stews 88 

Mutton, Breast of 5J/ 4?i 

Mutton 89, 146 

Mutton, Captain's Pie 163 

Mutton, Haricot 160 

Mutton, Olives 162 

Mutton Pie 161 

Mutton, Pot Roast 162 

Mutton, to Stuff a Leg of 162 

N 

Nasturtium Pickles 33 

Noodles, How to Make 79 

Norwegian Health Bread 65 

Nuts 129 to 134 

Nut Almond Nougat 232 

Nut and Apple Salad 202, 203, 267, 278 

Nut and Apple Sandwiches 238 

Nut and Banana Salad 203, 209 

Nut Bread 66 

Nut and Cabbage Salad 133 

Nut and Carrot Croquettes 133 

Nut and Celery Sandwiches 197, 238,244 

Nut and Cheese Salad 197 

Nut and Cheese Sandwiches 236 

Nut and Cheese Roast 132 

Nut Cookies 244 

Nut Cutlets 132 

Nut and Date Sandwiches 238 

Nut Loaves 131, 133 

Nuts, Prices of 36 

Nut and Sweet Sandwiches 236 

o 

Oatmeal Bread 63, 64 

Oatmeal Cakes 242 

Oat Cakes 243, 244 

Oatmeal Gems 64 

Oatmeal Mush Bread 64 

Oats, Rolled 47 

Oatmeal Scones 64 

Old Fashion Haricot 162 

Oil-Cucumber Pickles 32 

Olive Sandwiches 236, 238 

Olive and Pimento Sandwiches 236 

Sandwiches 238 

One-Piece Meal 85 

Onions 33 

Onions, Baked 183 



Page 

Onions, Creamed ., ■ • • 183, 259 

Onion and Cucumber Sandwiches •••236 

Onion Pudding 184 

Onion and P